Consumers of all kinds have a nearly endless array of options from which to choose, whether they're purchasing furniture, cars, housewares, or any good or service. The same holds true for where they spend their money when dining out.
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.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
Lean on your supply chain partners to innovate for you; they have resources and answers.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.
Customers' preferences are more sophisticated than ever, and should be considered in the R&D process.
Vegetables will soon be treated with the same care and creativity as proteins.
You can create a great product but without marketing, it won't budge.
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Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
Freebirds World Burrito will open its newest location next week in Lewisville, Texas, which will feature updates in its design.
The Catering Institute's Catering Sales Management Workshop will bring together restaurant catering leaders.
Function Plus 150W replaces 50 to 100 percent of egg whites in sweet baked goods.
As part of a new corporate training facility, the Marco's Pizza test kitchen is being utilized to improve the chain's menu and employees' skills.
Flavor modifier enhances the perception of sourness without adding acid.
Panera EVP Scott Davis is stepping down after nearly 20 years with the company to focus on his health.
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.
Chefs compete to get their items featured on the Black Market Menu, which often leads to a spot on the brand's core menu.
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.
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 Restaurants LLC will add the Hatch Chile Charburger to its menu from Aug. 20 through Sept.30 at more than 90 locations.
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 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 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...
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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.