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Menu Innovations

Banking on Beverage

Red Robin has always had a bar. In fact, the brand started as a tavern near the University of Washington’s campus in the 1940s. But at some point in the 80s or 90s, amid nationwide expansion, the prominence of alcohol was lost in favor of building a more family-friendly environment.

Hard Rock Warms Up to Holiday Cocktails

Nothing complements a festive family get-together like a signature drink, and this year, Hard Rock Cafe is introducing a line of limited-edition cocktails that will get guests ready to raise a glass and make the holidays all the merrier.

Red Robin Debuts Burger, Holiday Menu

Guests can enjoy the newest addition to Red Robin’s Finest burger line, The Big Sky, inspired by Chef Brad Halsten through Jan. 4.Chef Halsten was Red Robin’s Best of the Bash Contest Grand Prize Winner at the 2014 Food Network and Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE.

Chilean Cherry Industry Grows Significantly This Season

The Chilean Cherry Committee, an entity associated with the Chilean Fruit Exporters Association (ASOEX), anticipates total exports of fresh cherries from Chile to reach 100,000 tons this year.As the second largest export market for Chile, North America anticipates a 45 percent increase in volume from the 2013-14 season.

Houlihan's Emerges from Recession More Profitable

Acclimating to life after the recession has been a bumpy ride for many brands. Bravo Brio Restaurant Group reported a third-quarter sales decline of 5.8 percent this week, while Famous Dave's third-quarter sales declined a similar 5.

How to Menu a Beverage Trend

Industry reports can be a double-edged sword: they foretell trends, but can also mislead operators into thinking there are tastes and ingredients they must have on menus. As information floods in, it takes expertise for operators to understand which trends are worthy of consideration and knowhow to properly menu them.

Chopps Celebrates New England Flavor With Fall Menu

Chopps American Bar and Grill, a modern spin on the quintessential American chophouse, announced a new fall menu.The new menu, a collaboration between Executive Chef David Verdo and Consulting Chef Daniel Bruce, uses peak-of-season ingredients to reinvent familiar American cold weather classics.

Eddie Merlot's Offers Premium Cuts on Updated Menu

Indiana-based Eddie Merlot’s Prime Aged Beef and Seafood restaurants, with 10 operating restaurants and three in development stages, uses the tag line “Distinctly Different.”President and founder Bill Humphries challenged his corporate executive chef, Tony Dee, and director of operations, Bruce Kraus, to create food items that are even more distinct.

Boston's Goes Gourmet With Updated Menu

Dallas-based Boston’s Restaurant & Sports Bar announced today the launch of its new gourmet menu.Just in time for the holidays, Boston’s new menu features 17 new items. The casual-dining brand is now offering the new menu at all locations nationwide.

Red Lobster Updates Menu

Red Lobster is introducing its first new menu since becoming a private company in July.The menu is designed to appeal to true seafood lovers by bringing them new lobster-based entrées, new and improved signature combination dishes, and more seafood variety.

Serendipity 3 Crafts World's Most Expensive Grilled Cheese

New York City restaurant Serendipity 3, which celebrates 60 years in business this year, received a Guinness World Record for the most expensive sandwich in the world, The Quintessential Grilled Cheese Sandwich, which sells for a whopping $214.

TGI Fridays Debuts Customizable Rib Menu

TGI Fridays announced its new Rib Flight Trio, offering customers an expanded selection of ribs with choice of three of five grilled, premium rib tastes on one plate with sides for $10.Guests at Fridays can choose three sections of baby back ribs baked in-house, each with their own tasty seasoning, sauce, or topping.

Brewing Winners with Tea and Coffee Cocktails

As the morning daypart lifts off and craft cocktails surge, it was only a matter of time before restaurants and bartenders started putting the essence of the two trends into one glass. Enter tea- and coffee-based cocktails.

Hotel Arts Barcelona Crafts White Truffle-Tasting Menus

Starting in November, Hotel Arts Barcelona will be serving two delectable white truffle-tasting menus expertly paired with a selection of exclusive wines.This sought-after delicacy comes into season next month and will be the central ingredient in a unique menu created by Catalan chef, Paco Pérez, and the team behind Enoteca, a two Michelin starred restaurant.

Red Robin Offers Halloween Treats

All Hallows' Eve is a time for candy, ghost stories, costumes, and vampires. Avoiding the living dead can be a real pain in the neck so this Halloween, Red Robin Gourmet Burgers is launching "Vampire Fighters Fries.