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.
What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.
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 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 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.
After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.
Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.
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 FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.
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Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
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...
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.
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 will add soba noodles to its menu for the first time this winter.
The winner will be awarded a $150 Amazon gift card.
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.
Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.
Mo! Mac features a skillet of mac 'n cheese, chopped sirloin, topped off with bacon, diced tomatoes, sliced jalapeños, green onions and shredded Parmesan.
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...
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...
As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.
Bibigo's corporate chef is offering tips for infusing traditional holiday fare with Korean flavor using the brand's retail line of products.
The Smothered Burritos feature sauces layered inside and out.
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.
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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.