Menu Innovations in Restaurants | Food Newsfeed
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Menu Innovations

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.

Tenderizing Tough Cuts

The age-old method of simmering foods in liquid to tenderize tougher cuts of meat has made a comeback. Amid serious sous-vide fervor, some say braising fell into the shadows. Yet, with rising protein prices driving whole animal butchery and value-centered sourcing, the textbook braising technique has found a new niche among tradition-minded, local-food-focused chefs.

sous-vide-surge.jpg powerplantop

The Sous Vide Surge

Interest in sous vide—a tech­nique in which food is vacuum-sealed in plastic bags and slow-cooked in precise water temperatures—continues to accelerate.According to Dr. Bruno Goussault—the godfather of sous vide—the technique develops flavors and textures that “simply cannot be duplicated” using other cooking methods.

Seasonal Citrus

Though local sourcing gets all the hype, seasonal sourcing is just as important for quality, taste, and the environment. It’s easy to forget that citrus fruits—though available year round—reach their tastiest during the winter months.


Courtesy of Fish, Charleston, South Carolina

Fancy Food Finishers

Carrot Cavatelli with Lobster, Morels, Spring Peas, and NasturtiumFarm Eggs "à la coque" with Atlantic CaviarFrom truffles to caviar, butters, and flowers, luxury ingredients add a signature stamp to any dish.


Courtesy of Smokey Bones Bar & Fire Grill

Casual Dining Makeover

“How do you go from $113 per head at Morton’s Steak House to $18 per head at Smokey Bones Bar & Fire Grill?” That’s the question Christopher J. Artinian—who became president and CEO of Smokey Bones Bar & Fire Grill last summer after serving in the same capacity at Morton’s Restaurant Group—hears frequently.

Soup’s On!

Good soups can warm a diner on a cold winter’s day, but, according to chefs nationwide, that is only the beginning.Michael Anthony“Soups are a great indicator of what is coming. It says so much about the quality of the food at any restaurant,” says Michael Anthony, executive chef at New York’s Gramercy Tavern.


Ilya Moshenskiy

Party On!

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning. It’s all part of an effort to draw more companies, organizations and cadres of friends to celebrate the season with them.


Andrew Stephen Cebulka, Heirloom Photography

Italian Pasta Dishes Welcome the World

Everyone loves pasta, but for chefs and managers, it’s easy to fall into a rut. After all, why shake things up when your pasta dishes are already popular?From a customer’s perspective there is ample reason to make the investment in terms of time and money.