Fern Glazer

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
Restaurants create fresh fish options for Lent 
Chefs seek to ease the challenge of eating out during the 40-day period
Chefs turn up the heat with lesser-known chiles 
Ají dulce, ají amarillo, pasilla and other varieties appear across menus
Chefs warm diners with custards, puddings 
Crème brûlée, bread pudding show up on more menus this winter
NPD: Restaurants should target specific consumer needs 
Convenience, value, menu variety top of mind for diners in the new year
5 must-know consumer trends of the year  1
Trends restaurants should be watching into the new year
Googling restaurant guests: Caring or creepy? 
Some restaurants do research on diners to offer better experience
Restaurants pig out with pork sandwiches 
Operators across all segments put pork cooked in a variety of ways between two pieces of bread
Consumer technology is an opportunity for restaurants 
Report says digital life shifts consumer role to that of participant
Shareable desserts, mashups trend on 2014 dessert menus 
A look back at trends that dominated menus this year
Restaurants can still find growth opportunities at lunch 
Boloco and Fazoli’s share successful strategies for attracting business during the daypart

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