Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

Water, Infused for Flavor and Profit

Three years ago, when health-centric quick serve LYFE Kitchen opened in Palo Alto, California, the restaurant placed an experiment on its menu: infused water.“The concept was to offer a low-calorie beverage with a lot of flavor,” says Jeremy Bringardner, executive chef.

Pittsburgh Blue Debuts Fall Oyster Shuck

If, as Jonathan Swift wrote, “It was a bold man who first ate an oyster,” then only a crazy one would miss Pittsburgh Blue’s Fall Oyster Shuck, underway now in both Edina and Maple Grove, Minnesota.

Carrabba's Celebrates Italian Wine Harvest Season

Just in time for the Italian wine harvest season, Carrabba's Italian Grill is highlighting the rich flavors of a traditional Italian cooking technique: wine-infusion. The new Vino Italiano menu is a collection of innovative dishes cooked with wine to enhance and accent their flavors.

Luby's Tests Full-Service Breakfast at Cafeteria Concept

While Luby's, operator of Cheeseburger in Paradise, Luby's Cafeteria, and Fuddruckers, has built a national reputation and multi-generational following for its delectable, home-style cafeteria fare, the nearly 70-year-old chain marks a morning milestone this month.

Dish from TV Competition Hits Chili's Menus

The menu at Chili's Grill & Bar just got some serious star power. On Friday, Oct. 3, Chili's was featured in the premiere episode of Turner Network Television's (TNT) "On The Menu," starring famed Chef Emeril Lagasse and Ty Pennington as host of the show.

CraftWorks Hires Exec Chef to Lead Innovation

CraftWorks Restaurants & Breweries, Inc., announced that the company will evolve its historic craft brewery and restaurant brands with the addition of Stan Frankenthaler, who joins the team as chief officer of food, beverage, and strategic supply.

Veggie Tales

At New York City’s The LCL: Bar & Kitchen, customers are sipping their vegetables in a martini glass. The full-service restaurant serves several cocktails including its popular juice-inspired one, Seeing Red, made with rye whiskey, ginger, lemon, and an organic juice blend of beets, carrots, and pears.

Sirloin Steak is Benihana's October Special

Benihana Inc. has announced its latest featured menu item, USDA Prime Sirloin Steak, which will be available exclusively at Benihana restaurants beginning this October.  Benihana's USDA Prime Sirloin Steak features a 6.

First Watch Offers Limited-Time Dishes to Fall For

First Watch today unveiled its limited-time fall menu. The daytime café’s seasonal dishes, like the favorite Pumpkin Pancake Breakfast and the new Harvest Hash, incorporate ingredients like natural pumpkin purée and real sweet potatoes while eschewing synthetic flavors.

Maggiano's Creates Edge with Lighter Menu

About a year ago, a team from Maggiano's Little Italy sat down with focus groups in Atlanta and Chicago and asked them a simple question: What do you think about when you think of healthy Italian food?"They typically laughed or said it's an oxymoron, that it's impossible," says Michael Breed, senior director of marketing for Maggiano's.

TGI Fridays Extends Lineup of Endless Appetizers

TGI Fridays kicked up the heat today on its popular Endless Appetizer promotion with the introduction of two new endless apps: Sriracha Chicken Potato Skins and Spicy Chicken Tostadas.  Both new appetizers, plus Fridays' Ahi Tuna Crisps, will be added to the brand's popular Endless Appetizers promotion.

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.