Fern Glazer

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
Black bass with black olive, tomato and basil paired with a red wine (not pictur
Restaurants experiment with seafood beverage pairings
Beer, cocktails, red wine increasingly paired with fish dishes
Credit: Thinkstock
Beefing up burger sales 
Experts offer tips for boosting burger business as orders of America's favorite sandwich decline
Small fish bring big menu opportunities
Chefs are increasingly using fish such as anchovies, sardines and smelt
NPD: Food trucks stealing visits from QSRs 
New research from NPD Group shows that food trucks are taking share primarily from quick-service restaurants
A look at autumn seafood menus
Restaurants change preparations, pairings as the new season approaches
Restaurant customers, chefs embrace ceviche
The once-misunderstood seafood dish is growing in popularity.
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