Chef: 'Do these 3 easy things for a healthier menu'

Tamra Scroggins, the director of culinary at Grill Concepts Inc., offers three tips for adding better-for-you items to your menu without sacrificing flavor:

Looking into Another Broken Egg's crystal ball

Chef Jason Knoll, VP of Culinary for Another Broken Egg Cafe, reveals how to craft a seasonal menu that will return higher profits and provide guests with…

5 ingredients every chef should use in vegetarian recipes

Certified Master Chef Daryl Shular, owner of Farmed Kitchen & Bar and the Shular Institute, reveals five things all vegetarian meals should have.

How this single dish fueled growth at Rooster & Rice

Tommy Charoen, executive chef and co-founder of the chicken and rice-focused Thai concept Rooster & Rice, shares how his simple menu became a Bay-area…

How to create the perfect LTO for your brand

Jim Hytner, corporate executive chef at Flame Broiler, discusses why the company didn't launch a spicy chicken sandwich during the "Chicken Wars." Instead, he…

Cooking plant-based cuisine the right way

Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and…

Noodles & Co chef's go-to: Innovation with a pinch of tradition

Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.

Plant-based meat options: Why it's a big deal to customers

by Jana Zschieschang — CMO, RMS

Since COVID, one in five consumers reported making healthier eating choices, according to the International Food Information Council, and it appears swapping…

Restaurants adapt to short, long-term impact of COVID-19

by Fast Casual

The short-term impacts of COVID-19 have been tremendous on restaurant customer behavior. Luckily, restaurants have adopted many tactics to handle both the…

Chef gives 4 reasons to get on board with seafood

By Chef John Livera, consulting chef for Norwegian Seafood Council and president of Red Barn Kitchen in the Decatur Municipal Airport Seafood delivers on…

How Seafood chef is making the most out of 'chaotic times'

Sloane Emden, the corporate chef of Angry Crab Shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their…

3 ways healthy fast casuals can increase sales amid COVID-19

After months of eating pizza delivery or burger takeout, people are starting to get back on track with their healthy eating habits, and fast casuals can…

Why Top Chef Joe Sasto is passionate about cannabis cuisine

by Cherryh Cansler — Editor, FastCasual.com

Cannabis culinary artist Chef Joe Sasto discusses the art and science behind cannabis pairing dinners.

Schlotzsky's chef reveals the art behind making 'the perfect sandwich'

Schlotzsky's Culinary Lead Jennifer Keill believes the perfect sandwich must take into account these four elements.

Chef Chatter: What's the secret behind Checkers & Rally's fries?

Ryan Joy, senior director of Research and Development at Checkers Drive-In Restaurants, reveals what makes the fries so popular.

Warming customers up to winter menu innovation

by Mike Sisco — CEO, Embed Digital

Menu innovation is a must for forward-thinking restaurant brands, but how do these industry leaders warm their customers up to new ingredients and meals?

Chef Chatter: Creating craveable, nutritious meals that everyone can afford

Chef Zach Thomas reveals why he left traditional chef roles behind in New York City to become an R&D chef.

Chef Chatter: How one high-end chef brought shawarma to San Diego's fast casual scene

Chef Ibrahim wanted to expand his culinary passion by bringing one of the most popular Middle Eastern street foods, shwarma, to San Diego at Simsim Outstanding…

Teamwork makes the dream work when it comes to menu innovation

Würstmacher Adam Gertler, of Dog Haus, discusses the science and art behind the chain's Chef Collaboration Series, which invites chefs from a variety of…

3 ways chefs can offer high-end experiences at a fast casual price

Efi Naon, executive chef and director of operations of Taboon, a fine-dining restaurant in New York City, shares how he offers an elevated experience at his…