Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

Bonefish Grill Rebrands, Launches Bar Bites Menu

Bonefish Grill calls for reinvention with the launch of "Incredible Served Daily," a new tagline and marketing campaign focused on the company's mission.The new advertising campaign, created by Pitch, begins includes digital, audio, print, and social media.

Milwaukee Icon Brown Bottle Reopens

With the grand re-opening of Milwaukee's historic Brown Bottle, a new chapter begins in the restaurant’s 76-year history. First opened in 1938 as a meeting place for visitors at the end of brewery tours, guests today get a hefty dose of restaurant’s rich past, accentuated by modern upgrades and finishing touches, as they enjoy classic comfort foods and old world pub fare with a contemporary flair.

TGI Fridays Launches Value Dine and Drink Menu

With an eye on helping consumers recover from the most indulgent and expensive time of year, TGI Fridays is offering a meal and handcrafted cocktail or drink for $10.As part of its Dine & Drink January promotion, guests can choose from a selection of health-conscious entrees or indulgent favorites, paired with a drink for a special price.


Second Line Cocktail

A Guide to Seasonal Beverages

Tips to create a beverage menu that goes beyond the traditional spices and flavors to upend competitors.Classic cocktails, soft drinks, iced tea—some beverage options may be hits all year round, no matter what the weather, season, or holiday.

The Healthy Trends That Are Dominating Menus

One of the most prominent industry buzzwords over the last decade, healthy appears in various forms on today's menus, as consumers reach beyond the basic term to also consider low-fat, natural, and organic dishes on menus.

Sweet Memories Define Dessert Trends

Classic is back. When it comes to desserts, chefs are hearkening back to childhood memories, updating desserts of bygone days with modern twists. Forget extravagant, edgy desserts. Now that the spotlight is on nostalgia, from devil’s food cake to retro snoballs, the trend to traditional favorites has hit pastry kitchens nationwide.

Rock Bottom Serves up Mason Jar Desserts

Rock Bottom Restaurant & Brewery has introduced a set of desserts prepared and presented in old-fashioned Mason jars. These offerings are loaded with flavors and are guaranteed to satisfy any sweet tooth.

California Pizza Kitchen Reinvents Menu and Design

California Pizza Kitchen (CPK) is scrapping the expected in Florida locations in favor of an all new, relaxed atmosphere.A newly reimagined menu debuted at the Wellington restaurant, located at The Mall at Wellington Green.


Carolina Ale House

Game On for Wellness

When Carolina Ale House assembled its philanthropic mission years ago, the goal of promoting active, healthy lifestyles was near the top of its list.“As we see it, health is wealth,” says Mindy Stroupe, corporate communications manager for the 25-unit Carolina Ale House enterprise.

Macaroni Grill Offers Quick Options for Busy Schedules

Romano's Macaroni Grill is adding a little fast casual flair with its new lunchtime Kitchen Counter ordering options.The Italian restaurant chain recently announced the addition of $7 menu items, which are available at more than 130 Macaroni Grill locations nationwide.

Quaker Steak & Lube Launches New Menu

Quaker Steak & Lube announced that participating locations nationwide launched a new menu for winter. Closing out its 40th anniversary celebration, the company is wrapping up the year by introducing a new category of bold-flavored food, making Top Gear Tenders a menu staple while continuing to offer fresh sandwiches and other healthy options.

Tea, Alternative Proteins Top 2015 Specialty Food Trends

Consumers will seek more from their food in 2015, whether stronger flavors, alternative sweeteners, or snacks made with everything from plant-based meat to even marijuana. That is according to predictions from the editors of Specialty Food News, the daily newsletter from the Specialty Food Association.

NRA Predicts Top Menu Trends For 2015

Every year, the National Restaurant Association (NRA) gets in the kitchen with chefs to reveal the top menu trends for the coming year.For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to discover which foods, cuisines, beverages, and culinary themes will be hot trends on restaurant menus in 2015.

On the Border Remixes its Original Queso

On The Border is taking its already famous queso over the top with seven new and flavorful versions of its shareable Original Queso.Beginning today, On The Border Mexican Grill & Cantina, whose made-in-house-daily Original Queso features fresh-chopped jalapeno, tomato, onion, poblano, and cilantro, is taking it up a notch with these new bold flavor combinations:Club Queso – Smoky Bacon and Diced AvocadoThe Big Dipper – Seasoned Ground Beef, Guacamole, and Sour CreamCarne-Style – Seasoned Ground Beef and Pickled JalapenosBrisket Queso – Tender, Shredded Brisket and Pickled JalapenosOld Smoky – Spicy, Smoky Chipotle Purée and Cool Sour CreamThe Green Pig – Spicy Chorizo and Roasted Hatch Green ChilesThree Alarm Queso – (not for the faint of taste buds) Loaded with a roasted blend of Jalapeno, Serrano, and Habanero peppers"We've taken an OTB favorite that was crave-able to begin with and made it even better in seven different ways," says Ward Whitworth, president of On The Border.