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Menu Innovations

Why the Classic Steakhouse Still Reigns in America

Restaurant fads arrive almost daily these days. Ramen and Asian fusion are in, restaurant kiosks proliferate, and tablet eateries, executed without servers, are spiking, and The New Yorker recently profiled a “pan-Soviet fusion” eatery located in, where else, Brooklyn? But there’s one trusty standby that never seems to fade: the classic steakhouse.

DC's RARE Steak and Seafood Adding Breakfast Service

Executive Chef Marc Hennessy is adding breakfast to the already stellar dinning program at RARE Steak and Seafood. Located just steps from the White House, the Tavern at RARE is the perfect place to enjoy a hearty breakfast and coffee during the work week.

Survey: Older Consumers are Warming to Animal Fats

It’s no longer just a millennial thing.At issue is openness to—and consumption of—animal fats. In its third iteration, a new consumer survey from Coast Packing Company and Ipsos Research indicates that Americans 35 and up are more receptive to including animal fats in their diet than they were a year, or two years, ago—and are acting accordingly.

Expert Restaurant Planning Tips for 2018

As chefs spend more time communicating with farms and farmers—and as they offer more seasonal fare to their customers—planning menus for different events, holidays, and seasons throughout the year takes on new importance.

What's Inside Red Lobster's Bold, New Menu

Red Lobster announced the launch of a new menu, featuring Tasting Plates and Globally Inspired entrées. These new dishes are designed to give guests new ways to enjoy deliciously-prepared seafood at Red Lobster, while also still offering Red Lobster’s classic dishes and guests’ favorite entrees.

TGI Fridays Adds Beyond Burger to Menus Nationwide

Just in time for the New Year, Beyond Meat announced that TGI Fridays will add the revolutionary Beyond Burger to the menu at its 450-plus U.S. locations nationwide. The addition of The Beyond Burger to TGI Fridays Burger Bar menu is at the center of the brand’s commitment to innovation and reinvigorating current menu offerings.

Eli’s Table Unveils Elegant New Year's Eve Menu

Eli’s Table Executive Chef Steve Hampton and his culinary team have created a menu worthy of ringing in 2018 with gustatory glory. Lobster is featured in a starter lobster bisque with grilled crostini and basil ($12) and in a sumptuous salad of Champagne and butter-poached lobster with mesculin, manchego, blistered cherry tomato, shaved radish, and blueberry and green tea reduction ($21).

Rae’s Lakeview Lounge Announces Special Christmas Eve Brunch

Unusually, Rae’s Lakeview Lounge will be open this year on Christmas Eve morning, serving their popular Weekend Brunch from 9am to 2pm. For the first time in their five years, Christmas Eve falls on a Sunday this year—timing which won’t happen again until 2023.

BRIO Tuscan Grille Expands Bar Menu with New Bar Bites

BRIO Tuscan Grille’s Bar Bites menu will now feature four additional Bar Bites perfect for sharing with friends, family or coworkers. Guests can relax in BRIO’s welcoming bar area and indulge in refreshing cocktails, beer or wine, while sampling these new offerings.

How a Kids-Eat-Free Promotion Can Boost Sales

When 110 Grill set out to identify how it could attract more guests to its Rochester, New Hampshire, location, plenty of promotional opportunities seemed like potential fits. But with so many families and schools in the area, the nine-unit upscale-casual brand decided on a bold, family-forward approach: a kids-eat-free promotion.