Chief Concept & Innovation Officer resigns from Panera post

Panera EVP Scott Davis is stepping down after nearly 20 years with the company to focus on his health.


Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Deliver more than food; deliver an experience

Lean on your supply chain partners to innovate for you; they have resources and answers.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

Holy jalapeno! How hot will menus get?

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

How to keep pace with changing flavor trends

Customers' preferences are more sophisticated than ever, and should be considered in the R&D process.

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Menu product development takes patience, collaboration

You can create a great product but without marketing, it won't budge.

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

A great idea is not enough

Consumers respond more favorably to professionally created and produced communications.

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Umami Burger comes up with pumpkin spice-flavored burger

Umami Burger is introducing a burger version of the seasonal staple Pumpkin Spice Latte.  According to a news release, the creation is made with the brand’s signature beef patty, topped with a garlic aioli, tempura Kabocha (an Asian winter squash), spiced Mascarpone and a coffee glaze. It launches Nov.

Mama Fu's Black Market Menu released

Chefs compete to get their items featured on the Black Market Menu, which often leads to a spot on the brand's core menu.

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.

Starbucks named 2014 Outstanding Corporate Innovator winner

The Product Development and Management Association today announced that it has awarded the 2014 Outstanding Corporate Innovator Award to Danish bioinnovation firm Novozymes and Seattle-based Starbucks. The companies were chosen for corporate commitment to innovation as a strategy to grow...

Habit showcasing Hatch chiles for limited time

Habit Restaurants LLC will add the Hatch Chile Charburger to its menu from Aug. 20 through Sept.30 at more than 90 locations.

Chef Nick Graff joins Noodles & Company as director of Culinary R&D

Noodles & Company recently announced the appointment of Chef Nick Graff as director of Culinary Research and Development. Graff will oversee the development of the company’s in-restaurant menu, new catering program, seasonal limited time offerings and the selection of all...

Fresh To Order adds bison burger to menu

Fresh To Order announced today it's adding a new bison burger to its menu, along with a new fruit and two new desserts to its summer offerings. The bison burger is prepared fresh to order on a flame grill in...

HMSHost creates technology simulation lab for dining concepts

HMSHost has introduced imagineIT, an airport terminal simulation lab that allows the company to explore new technology solutions for its airport-based dining concepts. The lab is located in Washington, D.C. According to a news release, HMSHost’s imagineIT allows employees and...

Yogurtland creates vacation-inspired flavors for summer promotion

Yogurtland has launched its Ultimate Summer promotion, featuring “vacation-inspired” flavors.   “Yogurtland’s Ultimate Summer promotion offers an oasis of flavors inspired by our fans’ favorite vacations including big city getaways, tropical escapes, outdoor adventures and spa retreats.

General Mills Foodservice seeks independent restaurants’ recipes for contest

General Mills Foodservice is calling on independent family restaurants to enter its Neighborhood to Nation Recipe Contest for a chance to win up to $50,000 ($40,000 cash plus a $10,000 charitable donation) and the opportunity to put their local dishes in the national spotlight.  From Aug. 1 through Sept.

Sweetgreen's converts DC area store into test kitchen

Sweetgreen's recently revamped one of its Washington D.C.-area stores to become a test kitchen for the chain, according to a report in the Washington Post. The move is part of Sweetgreen's focus on developing new menu items. "We have been...

Morton Salt adding $1M lab for reduced sodium solutions research

Morton Salt Inc. announced today the launch of a new food lab dedicated to exploring reduced sodium solutions.

JJ's Red Hots, King of Pops team up for summer popsicle creation

JJ's Red Hots is teaming up with King of Pops to create a new summer menu offering: JJ's Red Pop, a gourmet popsicle featuring chocolate, smoked candied bacon, cayenne and sea salt. "This ain’t a frozen hot dog on a...

Innovation Center opens in Colorado for foodservice professionals

Food and Drink Resources, a Centennial, Colo.-based consultancy firm, has opened a new Innovation Center for food and drink professionals. The founders of the test kitchen from FDR built the space to serve a range of food purveyors from QSR...

Jamba Juice’s fresh-squeezed juice rolls out six months ahead of schedule

Jamba Juice’s expanded fresh-squeezed juice menu will be available in more than 500 stores nationally as of June 2. According to the company, due to overwhelming consumer response in the pilot launch, the company accelerated the national rollout of the...

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