Articles, news and other resources for chain restaurant executives involved with menu development, including R&D, food, beverages, food safety and purchasing.
Limited Time Offers: Seasons Eatings By Monica Rogers, Contributing Editor, 5/1/2008
Houlihan's limited-time offers feature seasonal ingredients and show off its epicurean side. The seasonal LTOs have boosted the casual-dining chain’s food and wine sales and check averages. More
High-Volume Restaurants Going Trans-Fat Free One Unit at a Time (Press Release) 05/17/2008
High-volume cooking oil users in the U.S. restaurant industry are making healthier oil changes in response to consumer demand for trans fat-free oils, according to a February 2008 survey by market research firm Technomic, Inc. The purpose of the survey was to gather information on little known usage and perceptions of cooking oils in restaurants.
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Research Demonstrates Growing Desire for Ethnic Food (Press Release) 05/15/2008
In a recent consumer insight study conducted by Mintel Research, a growing consumer trend points toward a potential shift in how America is enjoying frozen foods at home. The study, commissioned by Kahiki Foods, looked at the behaviors, attitudes and motivations of consumers and determined that while many ethnic categories were declining in demand, Chinese, Italian and Mexican categories continue to grow.
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Taco Bell Gives Consumers More Variety for Less Money with New 79-89-99 Why Pay More Value Menu (Press Release) 05/15/2008
In a world of copycat value menus with dollar double cheeseburgers, Taco Bell is serving up more bang for the buck to hungry consumers with the launch of its new 79-89-99 Why Pay More(tm) Value Menu. The permanent value menu debuts nationwide at participating restaurants on May 19, delivering three amazing price points-79, 89 and 99 cents-and a more meaningful variety of menu choices including burritos, tacos, nachos and more. More
Hardee's to Offer Its Most Decadent Burger Yet (Press Release) 05/14/2008
Flying in the face of conventional thinking yet again, today Hardee's(R) announced that it is thumbing its nose at the current value menu movement by rolling out the ultimate premium burger, the Prime Rib Thickburger(R). The new Thickburger marks the chain's latest foray into its highly successful "meat-as-a-condiment" menu development strategy and is the most high-end one yet.
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Buca di Beppo Unveils New Spring Menu (Press Release) 05/14/2008
Buca di Beppo is adding distinctive new dishes to its traditional Italian lunch and dinner menus. New dishes are available starting today. Highlights include two styles of Bucacini, Buca di Beppo's version of the traditional Sicilian antipasti Arancini, which are named for their resemblance to a little arancia or orange. This uniquely Italian specialty is seldom found in American restaurants.
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T.G.I. Friday's Restaurants Make 'Right Portion, Right Price' Permanent Part of Menu (Press Release) 05/05/2008
T.G.I. Friday's restaurants, which shocked the restaurant industry over a year ago by introducing smaller portions at lower prices, recently celebrated the one-year anniversary of its wildly successful "Right Portion, Right Price" menu by announcing the selection of entrees will become a permanent part of the company's menu at its 600+ US restaurants.
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Chipotle is First Restaurant to Serve 100 Percent Naturally Raised Chicken (Press Release) 05/05/2008
Chipotle Mexican Grill is now the first national restaurant company to serve exclusively naturally raised chicken. The burrito restaurant announced today that it has reached that milestone by adding naturally raised chicken to all its restaurants in California, Oregon, and Washington.
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The Next Big Thing Lane Cardwell, Partner, The Chain Gang May 14, 2008 QSR+
I have grown up eating in quick service restaurants. When I was younger they were cal... More
The Next Big Thing Lane Cardwell, Partner, The Chain Gang May 12, 2008 The New Venture Adventure
Ray Kroc chose the hamburger. Colonel Harland Sanders went with fried chicken. Willia... More
The Next Big Thing Lane Cardwell, Partner, The Chain Gang May 9, 2008 Bread on the Waters
"How can a nation be great if its bread tastes like Kleenex?" said Julia Ch... More
Fresh-Brewed News: Current articles from national media outlets on coffee topics. Consumption Trends: 37% of adults aged 18 to 24 drink coffee, up from 31% the prior year.
Pick a Pairing: Many coffee aficionados are curious to learn how their favorite blends match up with food. Restaurants have the opportunity to teach them.
Menu Development
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Fresh-Brewed News: Current articles from national media outlets on coffee topics.
Full Coverage: Coffee Trends
