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Food Trends

Restaurant chains experiment with sauces to add flavor Restaurant chains experiment with sauces to add flavor

Chains are discovering that sauces are a cost-effective way to innovate on flavor.

byMark Brandau, Associate editor

Aug 31, 2012

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1 Min Read

Outback offers four-course meal for $15 Outback offers four-course meal for $15

Aug 30, 2012

1 Min Read

Darden details seafood sustainability efforts Darden details seafood sustainability efforts

Aug 27, 2012

1 Min Read

Fall menu preview: Four trends, a fad and a prediction Fall menu preview: Four trends, a fad and a prediction

Aug 22, 2012

1 Min Read

Beverage Trends

Fazoli's to test beer and wine, new menu Fazoli's to test beer and wine, new menu

Aug 22, 2012

1 Min Read

Food remains key to social-rights battles Food remains key to social-rights battles

Aug 20, 2012

1 Min Read

Chefs give caramel a salty bite

Chefs give caramel a salty bite

byBret Thorn, Senior Food Editor

Chef Gregory Gilbert shares what's next for Bar on Fifth's menu

Chef Gregory Gilbert shares what's next for Bar on Fifth's menu

byBret Thorn, Senior Food Editor

Independent Restaurants

Exotic and familiar seafood on the menu at The Orange Squirrel

Exotic and familiar seafood on the menu at The Orange Squirrel

byBret Thorn, Senior Food Editor

Dairy Queen to add Orange Julius-branded smoothies to menu

Dairy Queen to add Orange Julius-branded smoothies to menu

byBret Thorn, Senior Food Editor

Three tips to a better lobster dish

Three tips to a better lobster dish

byBret Thorn, Senior Food Editor

Growth Chains: Mr. Jim’s Pizza

Growth Chains: Mr. Jim’s Pizza

byRon Ruggless, Senior Editor

Kona Grill to extend happy hour, menu after strong 2Q

Kona Grill to extend happy hour, menu after strong 2Q

byRon Ruggless, Senior Editor

Tracking the new fast-casual pizza players

Tracking the new fast-casual pizza players

byLisa Jennings, Executive Editor

Marketing & Branding

Chains sweeten desserts with branded ingredients

Chains sweeten desserts with branded ingredients

byRon Ruggless, Senior Editor

Sandwich Trends

Wendy's: Son of Baconator sandwich aimed at smaller appetites

Wendy's: Son of Baconator sandwich aimed at smaller appetites

byMark Brandau, Associate editor

How to start sourcing local ingredients

How to start sourcing local ingredients

byRon Ruggless, Senior Editor

Red Mango debuts Frozen Coffee Chillers

Red Mango debuts Frozen Coffee Chillers

byRon Ruggless, Senior Editor

Beverage Trends

Starbucks Refreshers energy drinks make global debut

Starbucks Refreshers energy drinks make global debut

byLisa Jennings, Executive Editor

Beverage Trends

Millennials drive restaurant drink trends

Millennials drive restaurant drink trends

byMark Brandau, Associate editor

Using their noodles

Using their noodles

byBret Thorn, Senior Food Editor

Old Chicago revamps cocktail menu

Old Chicago revamps cocktail menu

byBret Thorn, Senior Food Editor

KFC rolls out Original Recipe Bites

KFC rolls out Original Recipe Bites

byMark Brandau, Associate editor

IHOP debuts summer pancake promotion

IHOP debuts summer pancake promotion

byLisa Jennings, Executive Editor

byBret Thorn, Senior Food Editor

Malouf makes a bet on burgers and pizza

Malouf makes a bet on burgers and pizza

Umami Burger founder acquires stake in L.A. Creamery

Umami Burger founder acquires stake in L.A. Creamery

byLisa Jennings, Executive Editor

Summer seafood promos feature bold flavors

Summer seafood promos feature bold flavors

byBret Thorn, Senior Food Editor

Applebee's rolls out new ad campaign

Applebee's rolls out new ad campaign

byLisa Jennings, Executive Editor

Whataburger redesigns menu, adds healthful items

Whataburger redesigns menu, adds healthful items

byRon Ruggless, Senior Editor

Designing a hotter dog

Designing a hotter dog

Marketing & Branding

Wendy's reveals menu, marketing and remodeling moves

Wendy's reveals menu, marketing and remodeling moves

byMark Brandau, Associate editor

Restaurants, suppliers ready for foie gras ban

Restaurants, suppliers ready for foie gras ban

byLisa Jennings, Executive Editor

Pinkberry moves beyond frozen with Greek yogurt

Pinkberry moves beyond frozen with Greek yogurt

byLisa Jennings, Executive Editor

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