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> More in Food Trends
More in Food Trends
Jan. 13, 2014
Niche products can spur takeout orders for full-service restaurants
Half of all consumers order in at least weekly, Technomic says....
Jan. 9, 2014
The ABCs of customizing sandwiches
Avocado, burger enhancements and specialty condiments can dress up sandwiches....
Jan. 7, 2014
2014 food cost outlook: The trends are your friends
Many of the food items customers now covet also deliver solid margins for restaurant operators....
Jan. 6, 2014
How branded dishes can boost restaurant sales
When Sheila Lucero added the name of a Maine fisherman to her lobster roll, she saw the ROI....
Jan. 2, 2014
Call for entries: Best Sandwiches in America
The deadline to submit an entry is April 15....
Dec. 27, 2013
Unique concept brings falafel to the forefront
Five tips for introducing a new food to a region from the c.e.o. of Amsterdam Falafelshop...
Dec. 16, 2013
NPD hints at better days in 2014
As incomes rise and unemployment continues to fall, the year ahead looks promising....
Dec. 9, 2013
5 restaurant trends you can't ignore
From veggies to desserts, innovation is on the menu for 2014....
Dec. 9, 2013
A closer look at the five trends you can't ignore
Innovation is on everyone’s menu for 2014
Dec. 4, 2013
Breakfast segment remains ripe for growth, studies suggest
Convenience and flexibility are factors in growth....
Dec. 3, 2013
Local, local and more local top NRA's 2014 trends
A survey of American Culinary Federation chefs shows sustainability, nutrition and a focus on kids are still top of mind heading into 2014....
Nov. 21, 2013
Omakase: The latest trendy Asian style
Uni’s Tony Messina offers insight on why the popular leave-it-to-the-chef ordering style is becoming a customer favorite....
Nov. 20, 2013
More chefs have bugs on the brain
Scorpions, grasshoppers and crickets pop up in unexpected places....
Nov. 19, 2013
Carrots get comfortably hip
Carrots are no longer just an attractive garnish on the plate....
Nov. 14, 2013
Technomic: 10 trends to watch
Consumers’ hunger for authenticity, snacks, sour flavors and more are driving changes at restaurants....
Nov. 13, 2013
New Yorkers' latest craze: Biscuits
Empire Biscuit brings a taste of the South to the Big Apple....
Nov. 7, 2013
New flavors drive differentiation and repeat business
Heat-seeking consumers love spicy foods and they’re also looking for innovative new flavors and blends, Technomic data shows....
Nov. 6, 2013
Owners test solutions to the bread dilemma
To charge, or not to charge? That is the question....
Nov. 4, 2013
More 2014 trends: Luxury makes a comeback
From restaurants in retail stores to high-priced tasting menus, Baum+Whiteman reveals 12 trends for the New Year...
Nov. 1, 2013
Crisis averted: Sriracha shutdown on hold
Judge delays ruling on lawsuit that could have stopped production of popular sauce....
Oct. 31, 2013
Restaurant trends to watch in 2014
From mutant morsels to ice cream sandwiches, and a whole lot more, Andrew Freeman & Company unveil their predictions for the New Year....
Oct. 24, 2013
Score big by offering the right football foods
Takeout orders climb 10 percent on game day, with wings leading the way...
Oct. 21, 2013
The best lean beef cuts
The Beef Checkoff offers a “lean list” of beef cuts to help you create snacks and small plates for customers looking for light menu items....
Oct. 16, 2013
Talkin' 'bout a California food revolution
A review of Inside the California Food Revolution...
Oct. 14, 2013
New menu stars: Proteins, produce, fun
Menu maven Nancy Kruse notes rise of healthier choices at the recent MUFSO conference....
Video: How independent restaurants impact the economy
What 'Yes, Chef' really means
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
Casual dining gets cooler
New pizza ideas target meat-lovers, healthful eaters
Should babies be brought to upscale restaurants?
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