Fern Glazer

Desserts get stone fruit infusion  1
Chefs plot creations featuring cherries, plums, peaches and apricots
Survey: Price not enough to attract consumer trial of LTOs 
Consumers rank ingredients, appearance, menu description highest in NPD study
How to up your delivery game 
Tips for getting consumers excited about restaurant takeout, delivery
Chefs experiment with artisan breads 
Pretzel, brioche and other varieties trend on restaurant menus
Dessert mashups feature craft ice cream, retro style 
Pastry chefs are increasingly mixing the two popular dessert trends
Thinkstock computer
The digital dining dilemma 
Combatting the impact of social media on restaurant visits
Winter weather reveals opportunity for restaurants 
Delivery, drive-thru business warm spots in a cold season, NPD finds
Thinkstock hot dogs
Convenience stores vs. restaurants 
Most c-stores have room for improvement on meeting consumer demands
The white bean and rosemary kale bowl from Boston-based b.good
Green vegetables to star on spring menus 
Chefs put arugula, spinach, kale, more in center of the plate
Berries bring taste of spring to dessert menus 
Restaurants are using blueberries to help beat winter blues
Pearl Dive in Washington D.C.
Chefs’ preference for cultivated oysters grows 
Farm-raised shellfish popular for sustainability, quality
Doritos Locos Taco
NPD: Trendy menu offerings drive restaurant traffic 
Buzzworthy rollouts outpace staples like burgers, pizza
Scallops quickly gain popularity on restaurant menus 
Seared scallops appear on 41 percent more menus than they did two years ago
NPD: Restaurants need to repair family ties 
Families with kids are making fewer restaurant visits than they did five years ago
Grilled chicken sandwich
Study: Healthful sandwiches to see growth 
An NPD Group survey found that the popularity of better-for-you sandwiches is projected to keep climbing
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