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Food Trends

Tea time in America Tea time in America

Cafe chains like Starbucks, The Coffee Bean & Tea Leaf, Argo Tea and others are capitalizing on the growing market for tea among U.S. consumers.

byLisa Jennings, Executive Editor

Jan 14, 2013

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1 Min Read

Five trends for 2013: Consumer forecast Five trends for 2013: Consumer forecast

Jan 14, 2013

1 Min Read

Bret Thorn, Nancy Kruse debate culinary authenticity Bret Thorn, Nancy Kruse debate culinary authenticity

Jan 10, 2013

1 Min Read

A look behind Chuck E. Cheese’s gluten-free rollout A look behind Chuck E. Cheese’s gluten-free rollout

Jan 9, 2013

1 Min Read

Chains introduce new frozen yogurt flavors Chains introduce new frozen yogurt flavors

Jan 8, 2013

1 Min Read

Wing Zone targets women with Skinny Dippers Wing Zone targets women with Skinny Dippers

Jan 8, 2013

1 Min Read

Emerging Chains

Simit + Smith aims to popularize Turkish bread

Simit + Smith aims to popularize Turkish bread

byBret Thorn, Senior Food Editor

Jamba Juice introduces kids’ meals

Jamba Juice introduces kids’ meals

byErin Dostal, Associate Editor

Game meats flourish on restaurant menus

Game meats flourish on restaurant menus

byBret Thorn, Senior Food Editor

Mergers & Acquisitions

What's ahead for the restaurant industry in 2013

What's ahead for the restaurant industry in 2013

Taco Bell rolls out Loaded Grillers snack line

Taco Bell rolls out Loaded Grillers snack line

byLisa Jennings, Executive Editor

Smokey Bones’ menu returns to its roots

Smokey Bones’ menu returns to its roots

byBret Thorn, Senior Food Editor

Rosa Mexicano hops on local sourcing trend

Rosa Mexicano hops on local sourcing trend

byBret Thorn, Senior Food Editor

Fascinating fritters

Fascinating fritters

byBret Thorn, Senior Food Editor

The history of Burger King's Whopper

The history of Burger King's Whopper

byErin Dostal, Associate Editor

Tom’s Urban 24 serves all dayparts in Denver

Tom’s Urban 24 serves all dayparts in Denver

byLisa Jennings, Executive Editor

Chili’s begins soft rollout of new menu items

Chili’s begins soft rollout of new menu items

byRon Ruggless, Senior Editor

Doritos Locos Tacos a standout success of 2012

Doritos Locos Tacos a standout success of 2012

byLisa Jennings, Executive Editor

5 reasons restaurants should sell more desserts

5 reasons restaurants should sell more desserts

Branzino: The fastest-growing seafood in restaurants

Branzino: The fastest-growing seafood in restaurants

Keeping beef dishes profitable

Keeping beef dishes profitable

byBret Thorn, Senior Food Editor

Restaurants account for local tastes when expanding overseas

Restaurants account for local tastes when expanding overseas

byPaul Frumkin, Managing Editor

Chef makes the most of ‘trash fish’

Chef makes the most of ‘trash fish’

byBret Thorn, Senior Food Editor

TCBY, Mrs. Fields test new menu items, prototypes

TCBY, Mrs. Fields test new menu items, prototypes

byLisa Jennings, Executive Editor

Chicken skin trends in restaurant dishes

Chicken skin trends in restaurant dishes

byBret Thorn, Senior Food Editor

Independent Restaurants

A lighter take on authentic Mexican cuisine

A lighter take on authentic Mexican cuisine

byBret Thorn, Senior Food Editor

McDonald's to roll out new $1 items to spur traffic

McDonald's to roll out new $1 items to spur traffic

byMark Brandau, Associate editor

Standing out in a crowded better burger segment

Standing out in a crowded better burger segment

byErin Dostal, Associate Editor

Restaurants ready for Dungeness crab season

Restaurants ready for Dungeness crab season

byBret Thorn, Senior Food Editor

McDonald's tests variations on Quarter Pounder, McMuffin

McDonald's tests variations on Quarter Pounder, McMuffin

byMark Brandau, Associate editor

Fine Dining awards: McCrady's

Fine Dining awards: McCrady's

byMatt and Ted Lee

Independent Restaurants

Fine Dining awards: Uchi

Fine Dining awards: Uchi

byM. Sharon Baker

Restaurants compete for share of Thanksgiving table

Restaurants compete for share of Thanksgiving table

byLisa Jennings, Executive Editor

Nancy Kruse, Bret Thorn address service levels at restaurants

Nancy Kruse, Bret Thorn address service levels at restaurants

Marketing & Branding

Applebee’s introduces spirit-infused menu

Applebee’s introduces spirit-infused menu

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