Menu Innovations

June 19, 2013

Menu Innovations

featured articles

Sacre Bleu, Cheese! There’s one ingredient that can take your concept from fast food to fancy food quick. It’s blue cheese.	Souping Up the Menu Quick serves that dive into the soup category will find it can boost check averages and loyalty—if it’s done right.
The Grilled Cheese Truck The LA-based concept has provided sandwiches to office workers, for kids’ birthday parties, at movie studio wrap parties, and for post-reception dining at weddings.	Cheese Is a Game-Changer Consumers have long eaten cheesy, yet meatless, entrées. Why not leverage cheese’s appeal to draw vegetarian and health-minded customers?
Naked Pizza Only one Naked Pizza is open, but the New Orleans-based chain has plans for 1,000 in the next five years. See what they're all about.	Bringing the Kitchen Back to Life It’s sensible to open your operation in an existing building, if only for the savings you can get from retrofitting the kitchen.
Taylor Gourmet Taylor Gourmet—which does about 20 percent of business in catering and delivery—is open for lunch and dinner seven days at its two locations.	Capriotti’s Sandwich Shop Ambitious plans are underway for the Las Vegas–based chain to grow to 500 operating and profitable stores by the end of 2015.
Sand Which? Global options offer endless opportunities to reinvent a lunchtime staple.	Boy-Friendly Cupcakes, Really. Butch Bakery is capitalizing on the snack’s popularity, and eyeing the male market with cupcakes complete with rum, brandy, and whiskey.