Bruegger's Bagels adding Bagel Burgers nationwide

The bagel chain is strengthening is lunchtime daypart offerings with the addition of two burger bagels.

FEATURES


How to survive the protein craze

Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

A thing for wings

From QSRs to sports bars, wings are on menus everywhere. Why?

No soup for you? SoupMobiles could change that

Low cost, powerful brand story make SoupMobiles attractive to new franchisees, CEO Lloyd Sugarman says.

A look at some international fast casual concepts

From poutine to crêpes, international fast casual concepts offer variety.

Morgan makes the leap from Smashburger to Tava Indian Kitchen

Tava aims to expand throughout San Francisco and into Denver.

Homestyle Dining leverages smaller footprint to create 'plush fast casual' steak concept

Bo's Steak & Grill features a backyard barbecue theme, with country music, denim and red solo cups.

New beverages, food give Starbucks a lift in Q3

Food sales drove two points of comp growth in the U.S., and the breakfast sandwich platform surged 40 percent.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

Restaurants fire up promos for Fourth of July holiday

From menu rollouts to marketing campaigns, some concepts are in the spirit.

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NEWS


Saladworks serves up fall season salad option

Saladworks customers can win free salad for a year by posting pics of their favorite salad with the hashtag #ForkFresh.

Thinking small: Starbucks testing a 10-ounce Frappuccino

Starbucks is the latest restaurant to test the waters with smaller offerings for the budget and diet conscious customer.

More consumers seeking out restaurants for beverage offerings

Specialty beverages – from coffees to teas to craft beers – have been on an upswing in the restaurant industry for the past few years and more consumers are now seeking them out. According to new research from Technomic, 21...

Burger 21 appoints first-ever corporate chef

Mike Remes, the mind behind the Bayou Burger and a soon-to-be-introduced fried green tomato burger, will be responsible for driving food innovation.

US Foods rolls out fall products

US Foods is rolling out several new product lines for fall, plus a new game app for diners.

Starbucks introducing three new single-source coffees for grocery stores

Shoppers will be able to choose from three new single-source Starbucks coffees rolling out to grocery stores in mid-September.

Zoës debuts family meals, social campaign

Zoës Kitchen debuted its Mediterranean Family Meals for takeout or dine-in.

Boloco will offer free burritos throughout September

Twenty boloco locations will offer free burrito days throughout the month.

Panda Express launches online group ordering app

Panda Express is launching an online group ordering platform that allows multiple people to order from separate devices.

Jamba Juice launching fruit snack product

RedHawk Food Group has entered into a licensing agreement with Jamba Juice to introduce Jamba Fruit Snacks.

Millennials willing to pay more for better, more customizable food

The younger generation considers QSRs to be 'dollar food.'

Sweet Tomatoes & Souplantation menu to feature 'upgraded' classic kids' favorites

Sweet Tomatoes & Souplantation will roll out a new 'Feel Like a Kid Again' menu this month.

McDonald’s expands test of build-your-own concept

McDonald’s test of build-your-own burger concepts has expanded from two restaurants in Orange County, California, to four total restaurants in Southern California.

Moe's plans queso giveaway

Moe's Southwest Grill will give away free 6-ounce cups of queso and complimentary tortilla chips.

Caribou Coffee rolls out fall menu, scavenger hunt

Caribou Coffee is kicking off the fall season by adding a Pumpkin Ginger Latte to its menu.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.