Will your lawn be on the menu in 2015?

Weeds will start popping up on menus in 2015, says one analyst.

FEATURES


Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

Rearview 2014: Here's what we were hungry for

What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.

A 30-brand restaurant tour of Australia

The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.

A peek inside Starbucks' first Reserve Roastery and Tasting Room

A projected 1.4 million pounds of small lot coffee will be roasted in the first year at the new Roastery, doubling current production rates.

Dickey's in the spotlight for cooking competition show

Dickey's will be the latest brand featured in TNT's cooking competition show "On the Menu." The winning dish will debut as an LTO the day after the episode airs.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

'Black Friday' a boon to restaurants, too

Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.

Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

The wait is over: FDA issues final menu labeling regulations

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

What's in your kitchen?

Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.

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NEWS


Key themes for '15: Food quality, customization, customer-facing technology

Fitch Ratings released its 2015 Outlook for the US Restaurant industry, predicting an improvement in sales trends, the easing of commodities pressures and growing cash flow. However, the potential for event risk will remain in the New Year, according to...

Starbucks China opens new reserve store, rolls out partner exchange program

The Chengdu Taikoo Li store features Sichuan-inspired tiles, silk artwork by local craftsmen, and a warm wood tone interior similar to the materials used in the recent refurbishment of the nearby historic Daci Temple.

Dining habits shifting toward snacks

In 2004, one-third of survey respondents reported they ate several small meals throughout the day, while 10 years later, 39 percent of respondents indicate they do the same.

Modmarket features soba noodles, mushrooms on winter menu

Modmarket will add soba noodles to its menu for the first time this winter.

JJ's Red Hots Names '12 Days of Hot Dogs' Finalists

The winner will be awarded a $150 Amazon gift card.

Caribou Coffee to offer packs for new Keurig 2.0 carafe

Caribou Coffee has renewed its partnership with Keurig Green Mountain Inc. with a 10-year agreement for the manufacturing, marketing, distribution and sale of Caribou Coffee in Keurig pack formats.

NRA: Better kids' meals top trends list

Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.

Smiling Moose Deli brings back mac for LTO

Mo! Mac features a skillet of mac 'n cheese, chopped sirloin, topped off with bacon, diced tomatoes, sliced jalapeños, green onions and shredded Parmesan.

2015 beverage trends survey now open

QSRweb, sister website of FastCasual and PizzaMarketplace, is preparing a new report about beverage trends for 2015 and is currently looking for restaurant operator perspectives on the topic. The report will assess current beverage trends in the restaurant industry, from...

Consumption of fresh food up 20% in past decade

A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...

Beef Checkoff Program teams with NRA to sponsor Kids LiveWell

As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.

Bibigo focuses on retail line for holiday parties

Bibigo's corporate chef is offering tips for infusing traditional holiday fare with Korean flavor using the brand's retail line of products.

Smothered Burritos go undercover at Qdoba

The Smothered Burritos feature sauces layered inside and out.

Stampede Stew now 'On the Menu' at Dickey's Barbecue Pit

Stampede Stew was the winner of TNT's 'On the Menu' cooking competition, which gives home cooks the chance to whip up new dishes to be featured on the menus of restaurant chains nationwide.

In 5 years, your whole day could revolve around Starbucks

Just when you thought the coffee behemoth can't possibly get any bigger, it announces a five-year plan to grow even more through non-traditional venues,expanded dayparts, mobile ordering and delivery.

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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.