Menu Innovations in Restaurants | Food Newsfeed

Menu Innovations

Applebee's Adds New Entrées to 2 for $20 and 2 for $25 Deals

Applebee's Neighborhood Grill & Bar added new entrées to the popular 2 for $20 and 2 for $25 value menus, which give guests two full-sized entrees and an appetizer for an unbeatable price. The new items further deliver on Applebee's mission to provide guests with fresh, craveable variety at a bold value.

Filipino Food is Finally Getting its Due

Filipino cuisine seems to be having its moment—finally. Once stereotyped as heavy, grease-laden fried food best consumed with beer, classic Filipino dishes are being revamped by chefs around the country to give the cuisine its due, shining a light onto the breadth and diversity of flavors and foods that make this fare so compelling.

US Foods Rolls Out Product Lineup for Millennials

A lot has changed since US Foods launched its first Scoop product lineup in 2011. And not just across the industry, but around the roundtable at the growing company as well.Stacie Sopinka, vice president of product development and innovation, estimates that nearly two-thirds of her current team are millennials, a much-examined demographic that essentially refers to anybody who reached adulthood in the early 2000s.

Taking the Locavore Movement Mainstream

Growing up in the mountains of North Carolina, Chef Shane Graybeal spent plenty of time exploring the woods. Depending on the season, he’d come across wild strawberries, blackberries, or apples. Throughout the years, he’s kept that connection to nature, and now it is guiding his culinary vision at Sable Kitchen & Bar, located within Chicago’s Hotel Palomar.

Seasons 52 Launches Spring Menu

Seasons 52 is welcoming the arrival of spring with the launch of their new menu. Incorporating seasonal ingredients at their peak, from produce like fresh asparagus and artichokes to sweet spring strawberries and Meyer lemon, Seasons 52 welcomes guests to enjoy new Chef's creations and returning spring favorites.

The Lobster Lover's Lunch Arrives at Red Lobster

Red Lobster is giving lobster lovers another reason to celebrate with the launch of the new Lobster Lover's Lunch. Available in restaurants starting Monday, the new limited-time offer available only during Lobsterfest features new Lobster Roll with French Fries, new Lobster-Topped Caesar Salad or one-half Lobster and Langostino Pizza paired with guests' choice of a side salad or cup of soup, giving guests a craveable weekday lunch option for $9.

Maggiano's Updates its Menu for the First Time

Maggiano's Little Italy is a go-to, guest favorite for special occasions ranging from birthdays and anniversaries to weddings and graduations. In 2016, the restaurant was host to more than 535,000 celebrations.

P.F. Chang’s Adds New Sushi, Salads, and Cocktails to the Menu

New sushi, salads, and cocktails will debut in P.F. Chang’s restaurants across the U.S. on February 28. Chef Yuji Iwasa, director of culinary creative and executive chef, developed the new dishes, and beverage director and veteran mixologist, Mary Melton, developed the drinks.

Chef Rich Landau's Yukon Aji Amarillo Mash

This dish created by Chef Rich Landau of Vedge on behalf of Potatoes USA pairs the spice of aji Amarillo with a cool potato paste. It pairs well with spicy seitan, seafood, or meat and can be used in a variety of menu applications.

Tratto Announces New Lunch Service in Union Square

Tratto, the new modern trattoria within The Marker, a Joie de Vivre Hotel located in San Francisco’s Theater District, is now serving a delicious lunch menu featuring contemporary Italian comfort food from 11:30 a.

Registration Now Open for James Beard's Annual Blended Burger Project

The James Beard Foundation’s (JBF) annual call to chefs to make ‘shroom for improvement on their menus will continue in 2017 with the third Blended Burger Project (BBP). Starting Wednesday, restaurants nationwide can register to take part in JBF’s summer-long competition to blend finely chopped mushrooms with meat for burgers that are more delicious, nutritious and sustainable.