Menu Innovations

Red Robin Introduces New Items, Including Avocado Chicken Wedgie

To kick off the 2017, Red Robin rolled out its newest craveable and flavor-packed offerings, including the guilt-free and bun-less Avocado Chicken Wedgie.Available through March 19, the 360-calorie Avocado Chicken Wedgie features a fire-grilled chicken breast topped with bacon, avocado, tomatoes, red onions.

For First Time, Friendly’s Introducing Bottomless Pancakes

Friendly’s, the operator of over 260 restaurants in 14 states, introduced Bottomless Pancakes to its breakfast menu for the first time in the brand’s 81-year history.Additionally, Friendly’s restaurants will continue to serve families an exceptional morning value by permanently offering an unbeatable 50 percent Off Breakfast deal at each restaurant location, available Monday through Friday during regular breakfast hours.

The Top 5 Supply Chain Trends for 2017

Leading cost reduction specialists Consolidated Concepts announced the top five restaurant supply chain trends for 2017. In the coming year, labor costs will continue to challenge restaurant operators even though food costs stabilize.

Denny’s Unveils Affordable Menu for the New Year

Denny’s is kicking off the New Year with limited-time offerings delivering more value and variety than ever before, featuring high-quality flavors in a variety of delicious dishes sure to satisfy diner cravings.

Exploring the Bounty of Winter Citrus

There’s something magical about winter citrus. More now than at any other time of year citrus grown in warmer climates has begun to peak, evoking sweeter, juicier flesh and bright, colorful peels. “Winter citrus is different from year-round citrus because it is much more varied,” says Carrie Nahabedian, chef/owner of NAHA and Brindille in Chicago.

Washington, D.C.'s Ripple Unveils New Menu

Ripple, in Washington, D.C., announced the unveiling of a new menu to kick off the New Year. Recently appointed Executive Chef Ryan Ratino has carefully constructed bar and dinner menus sure to deepen the guest experience with a spirited, artful approach.

Exploring Culinary Innovation with The Culinary Institute of America

When one thinks of culinary innovation, it is often exciting new dishes and creative restaurant concepts that come to mind. But I believe that culinary innovation is about far more than that; it is also about having the bravery and creativity to approach daily operational challenges in new ways.

Red Lobster Unveils New Limited-Time Shrimp Flavors

Red Lobster is inviting guests to dive into new and exciting flavors during its Big Festival of Shrimp. The limited-time event gives guests the opportunity choose two of six new and classic shrimp preparations for just $15.

5 Ways Consumers Will Eat Cheese in 2017

What are the hot new flavors? Is toast on its way out? Will anything ever really be the new kale? As the Wisconsin Milk Marketing Board (WMMB) examines the top food trends for the coming year, one thing’s for sure: Americans really love cheese.

Winter Preservation Techniques for Chefs

Serving seasonal foods from nearby farms comes with all sorts of benefits, but there’s a drawback for restaurants located in a cold-weather region. To counter the ebb and flow of produce across growing seasons, more and more chefs these days are doing what home cooks and farmers have done for years: turning to sauce-making, freezing, pickling, and canning to preserve the peak of local spring, summer, and early fall harvests.

East Coast Wings + Grill Unveils New Menu and Pricing

Just in time to ring in the New Year, East Coast Wings + Grill is unveiling its newest menu offerings as well as providing guests with a new pricing structure.Beginning on December 6, the popular North Carolina casual dining franchise will no longer be charging .

Technological Innovations Lead Foodservice Trends for 2017

Mintel, a leading market intelligence agency, announced the four key trends set to transform the U.S. foodservice industry in 2017—highlighting ingredient, technology, and experience trends expected to make an impact on the market.

The Delicate Art of Sushi Plating

One of the most serious tasks that Chef Wol Kim does is play with his food. In fact, the success of Mura—the popular sushi restaurant in Raleigh, North Carolina’s North Hills community—depends in large part on just how much fun Chef Kim manages to convey in his food art.

New Cuts of Meat, Local Sourcing Top 2017 Trends

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs—members of the American Culinary Federation (ACF) —to explore food and beverage trends at restaurants in the coming year.