Menu Development

May 20, 2013

Menu Development

featured articles

Fire Up the Grill The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food.	Bob Evans Competes with Retail Proving that extending menu items into retail doesn’t have to involve a grocery or convenience store, Bob Evans is taking the concept of retail into its own stores.
Boston Market Launches Lunch Traditionally a dinner-focused restaurant, Boston Market is taking its recently tested lunch menu systemwide in the summer.	Mother Knows Best Convenience, fresh food, and healthy options for kids were just some of the things a group of surveyed moms wanted from the restaurant industry.
His Personal Crusade Steve Phillips, president and CEO of Phillips Seafood Restaurants, lived through the destruction of the Chesapeake Bay, and he’s vowed not to sit by idling while the same thing happens in Asia.	From Ocean to Table Sustainable seafood programs among quick serves are growing. Here’s how to get started.
McDonald’s Down Under In an exclusive QSR interview, McDonald’s Australia’s leadership tells how the company survived the recession by offering restaurant space and menu options that were relevant and convenient to the everyday Aussie.	Local vs. Organic Local and organic ingredients each present viable “green” opportunities for quick serves. But which is more realistic?
Signature Reinvention Altering a signature menu item brings certain risk and also potential rewards for quick serves.	Á La Cart(e) Quick serves should explore the opportunities in a new kind of salad “bar.”

industry headlines

FROM THE FLOOR: Gluten Free Picks Up Steam

2013-05-18

Gluten-free items seem to be everywhere at this year's National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, which kicked off...

Monin's New Website Offers Recipes, Flavor Trends

2013-05-18

Monin Gourmet Flavorings, a provider of premium syrups and flavoring products, has developed a new website. The updates support beverage...

The Gracious Gourmet Rolls Out Trio of New Spreads

2013-05-18

The Gracious Gourmet’s award-winning line of spreads, chutneys, pestos, and tapenades are available in 76-ounce foodservice sizes. The more...

Street Taco Trio Makes Its Debut at California Tortilla

2013-05-17

The fans spoke, and California Tortilla listened. Street Tacos edged out the competition to win March’s Elito 8 Tournament; now they’...

What Makes a Frosty Better? A Waffle Cone, Wendy's Says

2013-05-14

Wendy’s is giving fans another way to enjoy the Frosty with the new Wendy’sFrosty Waffle Cone.

“There is nothing better...

Baskin-Robbins Sherbet Shows Up on Freezer Aisles

2013-05-14

Baskin-Robbins, the world’s largest chain of ice cream specialty shops, announced the launch of a new line of shelf-stable, sherbet-flavored...

Whataburger Condiments Hit H-E-B Shelves for Memorial Day

2013-05-14

Following buzz about Whataburger’s condiments coming to H-E-B stores, the two Texas companies announced that Fancy Ketchup, Spicy Ketchup,...

Silverland Bakery Celebrates 30 Years with New Trio of Desserts

2013-05-14

Silverland Bakery, a commercial purveyor of brownies, bakery bars, natural food bars, and cookies, has announced that it will celebrate the...

Famous Dave's Goes to the Ends of the Brisket

2013-05-10

It’s the stuff of many barbecue fans’ dreams: a crispy, crunchy, deeply caramelized, and often exclusive product known as burnt ends....

3 Sustainable Seafood LTOs Join Rubio's Menu

2013-05-09

As part of its continued efforts to offer guests high-quality coastal cuisine, Rubio’s Restaurants is introducing three new chef-crafted...

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