Fern Glazer

Miniature desserts help restaurants grow bottom line
Chefs, owners say diminutive sweets outsell full-sized treats
Convenience stores threaten QSRs with improved food quality 1
Share of visits at convenience stores rises, according to The NPD Group
Chefs offer fresh takes on surf and turf
New twists aim to appeal to food-savvy customers
Peruvian cuisine makes inroads on menus
Restaurant concepts, chefs inspired by South American nation’s flavors
MenuMasters 2015 Menu Trendsetter: Mendocino Farms
Constant menu development, high-quality ingredients set the sandwich chain apart
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

Tweets from NRN

Latest Videos
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×