Continue to Site >>>

Food

Food trends and recipes to keep menus fresh

Food

BJ's Restaurants hits refresh on its signature pizza

 By Joe Guszkowski on Nov. 12, 2025

Pizza is one of the casual-dining chain’s core products, but customer satisfaction had been declining over the years. A “familiar, but refreshed” version hit the menu last week.

Food

How healthy eating has evolved—and how it hasn't

 By Patricia Cobe on Nov. 11, 2025

Social media buzz has made it more confusing than ever to figure out what’s healthy and what’s not, but a panel of nutritionists, farmers, doctors, chefs and educators try to set the record straight.

Food

Café Vivant reclaims the flavor of Heritage breed chicken to power the menu

By Patricia Cobe on Nov. 11, 2025

The California restaurant partners with a regenerative farm to raise and supply the birds and other products, creating a closed loop ecosystem.

Food

At Shake Shack, innovation begins with guest insights

By Patricia Cobe and Bret Thorn on Nov. 10, 2025

Menu Talk: Nancy Combs, SVP of culinary and calendar innovation, shares the strategy behind the fast casual’s menu successes.

Food

Sweetgreen wants to help protein-crazed consumers manage their macros

By Lisa Jennings on Nov. 10, 2025

The fast-casual chain launched a new macronutrient-tracking tool to help guests design bowls that best meet their muscle-build needs.

Food

Beverages and burgers make waves on menus

By Patricia Cobe on Nov. 07, 2025

Taste Tracker: Shake Shack, Sonic, Taco Bell, Hard Rock, HTeaO, Krispy Kreme, Papa Johns, Peet’s, Habit Burger & Grill, Krystal and Bojangles headline restaurant menu news and trends.

Food

Butter innovation spreads across menus

By Patricia Cobe on Nov. 06, 2025

Behind the Menu: Restaurants are elevating butter with creative flavors, formats and service, proving that a simple ingredient can set a menu apart and add value.

Food

Celeb chef Alex Guarnaschelli creates elevated comfort food menu for Hilton Garden Inn restaurants

By Patricia Cobe on Nov. 04, 2025

The limited-time menu, which includes three of the chef’s Italian favorites, is being served at 600 of the hotel’s Garden Grille & Bar restaurants.

Food

Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen

By Bret Thorn and Patricia Cobe on Nov. 04, 2025

Menu Talk: The chef and owner of Yoshitomo and Koji provides serious but playful takes on the cuisine.

Food

Graze Craze plays up charcuterie's affinity with wine in new menu item

By Patricia Cobe on Nov. 03, 2025

The chain’s Wine Pairing Board includes a down-to-earth Pocket Guide to Wine Pairings, providing an added incentive to celebrate with charcuterie.

  • Page 6