Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

Innovative Beverage Options Drive More Visits

A fifth of today's consumers (21 percent, up from 16 percent in 2012) say that beverages play a very important role in deciding which restaurants to visit for meals.This increase is primarily driven by consumers aged 18–44, who tend to use beverages for a wide variety of occasions, including snacks and social visits.

Joe's Crab Shack Takes a Cue From the South

This fall, Joe's Crab Shack offers up a new set of featured menu items, including Southern Fried Maine Lobster and Loaded Crab Fries, providing guests with a more relaxed approach to seafood. No utensils are necessary for these hands-on dishes, available now through mid-November at Joe's Crab Shack restaurant locations.

The Bread Winner

Bread consumption ebbs and flows with culinary trends. One month bread takes a hit from the gluten-free movement; the next, artisan toast is all the rage. Overall, today’s bread baskets are too good to skip, with fancy bread service and flavorful spreads bringing renewed attention to the culinary staple that some call the staff of life.

Logan's Roadhouse Teams with Kenny Chesney

Logan's Roadhouse recently announced its Everlasting Summer promotion and exclusive partnership with Kenny Chesney and his Blue Chair Bay Rum."We greatly appreciate the opportunity to be the first national restaurant chain to feature Kenny's Blue Chair Bay Rum," says Bob Kim, Logan's Roadhouse vice president of marketing.

Red Robin Unveils its Southern Charm This Fall

This fall, the South is in the house at Red Robin with a new milkshake and burger. Beginning now through Nov. 2, guests 21 and over can enjoy the new Beam-N-Bacon Boozy Shake made with Jim Beam Maple Bourbon, caramel, and vanilla soft serve blended to perfection and topped with bacon bits and a strip of candied bacon.

Familiar Ingredients Encourage Healthy Purchases

New Mintel research finds that more often than not, diners eat with their eyes, not their stomachs, as about 38 percent of adults agree that if a healthy menu item sounds tasty in the menu description, they are more likely to order it.

Denny's Adds Craft Cocktail Bar in First Manhattan Location

Denny's today announced long-awaited plans to open its first-ever Manhattan location on Friday, Aug. 29, at 5 a.m. Located at 150 Nassau St. at the gateway to New York's Financial District, the new location incorporates locally-inspired, historical design elements with the classic, American diner atmosphere guests have come to expect from Denny's.

Portion Sizes and Menu Variety Drive Lunch Traffic

Consumers regularly eat lunch away from home, and on average, it is a couple of days a week. Operators have been focusing their efforts on gaining a larger share of lunch visits during this highly competitive daypart.

Mango Board Releases Guide for Menu Innovation

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide.The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year round.

Boston's Brings Back Pizzaburger, Adds Slider Version

After last year’s incredibly positive response to the Pizzaburger’s debut, Boston’s Restaurant & Sports Bar is giving its guests something new to crave. The national dining chain’s original Pizzaburger was duplicated over and over again after its introduction last fall, and this year, the company is unveiling its newest addition, the Pizzaburger Sliders, which will be added to the menu as part of a nationwide campaign rolling out Aug.

Firebirds Goes Bold with Bar Bites Menu

Known for its classic American cuisine infused with bold flavors, fresh herbs and spices, Firebirds Wood Fired Grill launches its new Bar Bites menu. Guests can now enjoy a selection of small plates including Tenderloin Sliders, Pretzel Bites and Samuel Adams Beer Cheese, Crispy Hand Spun Chicken Tenders, Ahi Tuna Tar-Tar, Cajun BBQ Shrimp and Crispy Mahi Tacos.

Guests Votes Add Tequila Cocktail to Core Menu at Melting Pot

The Melting Pot Restaurants, Inc. announced the Sassy Senorita cocktail featuring Avión Silver Tequila as the winner of its recent Top Cocktail competition, which invited guests to vote for their favorite limited-time cocktail for a chance to win a $250 Melting Pot gift card and other prizes.

Beef 'O' Brady's Slices Open New Revenue Streams

Chris Elliott wasted little time in analyzing the market when he stepped in as CEO of Beef 'O' Brady's in March of 2010.He visited multiple locations, ate the food, surveyed the market, and came to a swift conclusion: Pizza would be a natural fit for the brand.

Coco's Bakery Restaurants Redesign Core Menu

Coco’s Bakery Restaurants, Inc., a family dining restaurant with more than 100 locations on the West Coast, announced the brand has completed the redesign and rollout of its new Core Menu, which has a host of fresh new ingredients and never-frozen steaks.

Artisan Cheesemaking

Making artisan cheese can sound daunting, but for many chefs and restaurateurs, the artistry, brand-building, and unparalleled taste of cheese made fresh and in-house outweigh the time, effort, and investment required.