Fern Glazer

Semifreddo lightens up spring dessert menus
Restaurants increasingly opt for the half-frozen, ice cream-like treat
Study: Restaurant dine-in traffic rises
Consumers who dine in tend to spend more, The NPD Group finds
Restaurants ready summer seafood specialties
Chefs riff on lobster rolls, fish tacos, kebabs, more
Consumers' perception of 'healthful' broadens
Definition of healthful shifts to simply eating unaltered foods
Chefs spike barbecue sauce with bourbon
Flavor popular in Midwest, South taking hold in other regions
Smoke drifts into restaurant desserts
Chefs apply technique typically reserved for savory dishes to cakes
Should you add retro cocktails to your menu?
The trend hasn’t taken off, but it may appeal to Millennials
Chefs find alternatives to wild king salmon
Faroe Island, coho, sockeye varieties appear in dishes throughout the year
Consumers want more protein
Smart restaurant operators satisfy cravings with a variety of options
Tropical flavors give menus a punch
Chains and independents are putting ingredients such as pineapple and coconut on the menu
Chefs put passion for passion fruit on the menu
The tart, tropical fruit appears in a variety of desserts
Chefs play with lobster's versatility 1
Peak lobster season begins as early as April
To attract Millennials, put their kids first
The “me generation” considers their children’s needs when picking a restaurant, NPD says
Korean flavors, ingredients are a bicoastal menu trend
Creative chefs incorporate Korean flavors gochujang and kimchi into menu options
Caramel: The go-to dessert flavor
The cooked sugar is the No. 3 dessert flavor on restaurant menus
Free eNewsletters! 
Want the latest in the world of foodservice news & trends? 
Check out our e-newsletters
Blogs & Commentary
May 4, 2015

May the Fourth be with you

May the Fourth is the unofficial Star Wars Day and an opportunity for cross-generation marketing....More
Apr 29, 2015

Casual dining chains on the rebound

Visits to casual dining restaurants were flat over the past year, according to the NPD Group. That's a big improvement....More

MORE: Reporter's Notebook
Food Writer's Diary | Commentary

Sponsored Introduction Continue on to (or wait seconds) ×