Articles Tagged with ''menu concepts''

While many shifts in the restaurant industry are slow to take hold, the use and availability of data is one trend that's quickly emerging, according to the 2018 Restaurant Trends Forecast, produced by Restaurant Business magazine, Chicago, and Technomic, Chicago.

Aramark, a Philadelphia, Pa.-based player in food, facilities and uniforms, partnered with The Humane Society of the United States (HSUS), Washington, D.C., to conduct a series of plant-based culinary trainings over the next six months as part of its ongoing efforts to develop strategies that increase plant-based food offerings for consumers.

New research from Chicago-based Mintel reveals that not only do 82% of consumers agree that burgers are a good source of nutrients, but another 80% would pay more for burgers made with premium ingredients.

If Burger King Corp. has its way, breakfast will never be the same, officials say.

McDonald's USA, Oak Brook, Ill., said Karen Wells, vice president, U.S. Strategy and Menu will take on an expanded role involving U.S. nutrition.

How can a fast-casual restaurant chain update its menu and address diners' increased health concerns?

How do you translate world taste trends into menu concepts? What’s the latest thinking on reduced sodium or gluten-free products?