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Food Trends

Noodles & Company’s sales decline as customers push back against price hikes Noodles & Company’s sales decline as customers push back against price hikes

The restaurant chain is evaluating its menu offerings as it plans to launch Chicken Parmesan in the early fall

byBret Thorn, Senior Food Editor

Aug 10, 2023

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1 Min Read

Independent Restaurants

Shenarri Freeman and Overthrow Hospitality open West African vegan restaurant Ubuntu in West Hollywood Shenarri Freeman and Overthrow Hospitality open West African vegan restaurant Ubuntu in West Hollywood

Aug 7, 2023

1 Min Read

flavor of the week honey garlic

Honey garlic: Made for wings Honey garlic: Made for wings

Aug 1, 2023

6 Slides

Top 500 Restaurants

Shake Shack to offer limited-edition picnic-oriented merch to promote its vegetarian options Shake Shack to offer limited-edition picnic-oriented merch to promote its vegetarian options

Jul 25, 2023

1 Min Read

chicken bowl flavor of the week

Chicken Bowl: the staple is increasing on menus Chicken Bowl: the staple is increasing on menus

Jul 17, 2023

6 Slides

Chefs to compete in 11th Texas Pete® Kitchen Hero Cook-Off for hunger relief organization No Kid Hungry during CREATE Experience in Palm Springs Oct. 1-3 Chefs to compete in 11th Texas Pete® Kitchen Hero Cook-Off for hunger relief organization No Kid Hungry during CREATE Experience in Palm Springs Oct. 1-3

Jul 14, 2023

1 Min Read

McCafe Bakery Lineup 0 0

McDonald's is making big changes to its McCafé line

McDonald's is making big changes to its McCafé line

byHolly Petre, Assistant Digital Editor

machete

Caviar on restaurant menus capitalizes on luxury and nostalgia

Caviar on restaurant menus capitalizes on luxury and nostalgia

byHolly Petre, Assistant Digital Editor

plant based sausage fow

Plant-based sausage: A growing vegan option

Plant-based sausage: A growing vegan option

Subway Fresh Forward Design 2 3

How Subway’s Phase 3 is preparing it for the future

How Subway’s Phase 3 is preparing it for the future

byHolly Petre, Assistant Digital Editor

duck sauce flavor of the week

Duck Sauce, the Chinese-American condiment

Duck Sauce, the Chinese-American condiment

Caviar

Caviar becomes a more affordable luxury on restaurant menus

Caviar becomes a more affordable luxury on restaurant menus

byBret Thorn, Senior Food Editor

MicrosoftTeams image

MenuMasters Spotlight

Chef Preston Clark on his lifelong passion

Chef Preston Clark on his lifelong passion

Ultimate BBQ Fried Chicken Sandwich

KFC is rolling out its BBQ chicken sandwich nationally

KFC is rolling out its BBQ chicken sandwich nationally

byAlicia Kelso, Executive Editor

salsa roja fow

The growing Mexican ingredient: Salsa Roja

The growing Mexican ingredient: Salsa Roja

GDMT chicken breast chopping

What the future of meat could now look like

What the future of meat could now look like

byHolly Petre, Assistant Digital Editor

ranch water fow

Beverage Trends

Ranch Water – the lighter tequila drink

Ranch Water – the lighter tequila drink

McDonald’s spices up its signature Quarter Pounder

McDonald’s spices up its signature Quarter Pounder

byAlicia Kelso, Executive Editor

shoestring fries fow

Shoestring fries – the oldie but goodie is gaining traction on menus

Shoestring fries – the oldie but goodie is gaining traction on menus

MenuMasters Spotlight

Nation’s Restaurant News to launch MenuMasters Spotlight show

Nation’s Restaurant News to launch MenuMasters Spotlight show

Tasting Taco Bell’s Vegan Crunchwrap

Tasting Taco Bell’s Vegan Crunchwrap

byBret Thorn, Senior Food Editor

kombucha fow

Turning something healthy into a cocktail: Hard kombucha

Turning something healthy into a cocktail: Hard kombucha

Controversy looms on the eve of the Beard Awards

Controversy looms on the eve of the Beard Awards

byBret Thorn, Senior Food Editor

olives FOW

Approachable Castelvetrano olives appear on more menus

Approachable Castelvetrano olives appear on more menus

10 food trends at the National Restaurant Association Show

10 food trends at the National Restaurant Association Show

byBret Thorn, Senior Food Editor

Yo Egg

Long-term optimism takes hold in the plant-based category

Long-term optimism takes hold in the plant-based category

byAlicia Kelso, Executive Editor

Lidia Bastianich, Erick Williams, and other MenuMasters Award winners are honored at Chicago Gala

Lidia Bastianich, Erick Williams, and other MenuMasters Award winners are honored at Chicago Gala

byBret Thorn, Senior Food Editor

Fresh origins

What food & beverages to expect at the National Restaurant Show

What food & beverages to expect at the National Restaurant Show

byBret Thorn, Senior Food Editor

gobi manchurian FOW

Multicultural Gobi Manchurian appears on more menus

Multicultural Gobi Manchurian appears on more menus

Chick fil A salad dressing

Top 500 Restaurants

Chick-fil-A expands its retail presence with bottled salad dressings

Chick-fil-A expands its retail presence with bottled salad dressings

byAlicia Kelso, Executive Editor

takoyaki flavor of the week

The Japanese snack Takoyaki increases in popularity on menus

The Japanese snack Takoyaki increases in popularity on menus

Just Salad finds success in discounting — for a purpose

Just Salad finds success in discounting — for a purpose

byHolly Petre, Assistant Digital Editor

Expert pizzaiolo Tony Gemignani gears up to franchise Slice House

Expert pizzaiolo Tony Gemignani gears up to franchise Slice House

byBret Thorn, Senior Food Editor

carolinagoldbbqsaucefow

Carolina gold barbecue sauce trends on menus

Carolina gold barbecue sauce trends on menus

Mushrooms trend as a meat alternative on restaurant menus

Mushrooms trend as a meat alternative on restaurant menus

byBret Thorn, Senior Food Editor

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