Menu Innovations

June 20, 2013

Off the Menu Popeyes Louisiana Kitchen’s head chef, Amy Alarcón, dishes about menu innovations, competition, and overcoming the Popeyes Paradox.	2010 Chef Survey QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you.
Brothers BBQ The Denver-based chain takes advantage of the area's transient population that misses its hometown barbecue.	Dickey’s Barbecue Pit 2009 left the 69-year-old smoked-meat concept leaner, meaner, and poised for growth.
Fire Up the Grill The success of KFC’s Kentucky Grilled Chicken signals that grilled menu items could be taking over for fried food.	Fire in the Belly How to give guests the thrill of grilling without the open flame.
Boston Market Launches Lunch Traditionally a dinner-focused restaurant, Boston Market is taking its recently tested lunch menu systemwide in the summer.	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.
Cooking with Lemons Demonstration Chef Robert Danhi and former 'The Next Iron Chef' contestant Jill Davies offer their best tips on incorporating the flavor and acidity of lemons into entrees, salads, and desserts.	Raising the Salad Bar Innovative additions, broader selections, and a renewed interest in healthy food options are drawing consumers back to the salad bar.