Top beverage trend: Balancing comfort, adventure, automation

The traditional choices of health versus indulgence, familiar versus exotic, no longer define consumer choices.

Apple spice knocking out pumpkin spice for fall's favorite flavor?

by Suzy Badaracco — President, Culinary Tides Inc

Apple Pie Spice is subtle, flexible and perfect for sweet and savory applications.

Fast casuals exploring the lassi, other beverage trends

by Raji Sankar — Co-CEO and Founder, Choolaah Indian BBQ, Wholesome International

The uptick in lassi offerings may stem from consumers wanting healthier options without sacrificing value.

Can tech address food safety?

by Bradley Cooper — Editor, Connect Media

Tech is changing the game for food safety.

3 ways fast casuals can boost check spend with 'crossover cocktails'

Fast casual is the ideal segment to capitalize on the trend of combining wine, beer or spirits, according to Zach Poelma, SVP of Supplier Strategy & Insights…

How this leading chicken chain is leveraging the fusion between QSR and fast casual

by Fast Casual

Navigating the rapidly blurred lines of fast casual and quick service, Slim Chickens stands out with the winning formula. In a dining landscape heavily shaped…

20 years later: Pumpkin spice still rules

by Cherryh Cansler — Publisher, FastCasual.com

Although it's too early to tell if all-things pumpkin will increase traffic this year, it's a likely outcome based on the past 20 years. Most chains have…

5 food trends that should drive your menu design

by Suzy Badaracco — President, Culinary Tides Inc

Suzy Badaracco, president of Culinary Tides, reveals what you need to know about Eatertainment, preps and seasonings, plants and protein; global flavors and…

Eatzi's CEO reveals 3 must-have menu strategies

Adam Romo, CEO of Eatzi’s Market & Bakery, a six-unit chain based in Dallas, ​​​​​​​reveals how to provide a variety of high-quality cuisine at a fair price.

3 ways to bring coastal vibes to your menu

Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, says…

How to focus on lower-calorie without sacrificing taste, quality

by Christopher Hansen

Driven by cost and calories, many restaurants are looking for healthier and more nutritious options to entice repeat business. Christopher Hansen, assistant…

How franchisees can benefit from limited-item menus

by Nick Binnings — AC, Franchise Elevator PR

A limited menu allows a brand to create signature items that makes it stand out in a crowded field. Nick Binnings, director of brand development for Southern…

Wendy's, Popeyes execs to discuss menu updates at 1-day virtual seminar

Amy Alarcon, vice president of culinary innovation at Popeyes Louisiana Chicken, and John Li, vice president of culinary innovation of Wendy’s, will discuss…

A deep dive into one brand's food safety strategy

At Mooyah Burgers, Fries & Shakes, food safety is paramount and the safety strategy is proving to pay off in more ways than one.

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…