Chicken and turkey aren’t just fit to be fried. Just ask these operators who are grilling, roasting, and barbecuing the birds with delicious results.
Operators are wowing customers with elevated fried chicken dishes.
Quinoa’s breakout leads operators to seek other grain options.
Regional American cuisine lets limited-service restaurants tell a compelling food story.
Consistency is the norm when it comes to breakfast, but creativity can fuel brand excitement, growth.
Operators are answering customers’ calls for clean-label foods with fewer additives and preservatives.
Updated build-your-own efforts can attract younger diners into your restaurant.
Brands are making more beverages in-house, allowing for more menu creativity.
Operators make a healthier choice with their cooking and frying oils.
The popular cuisine is emerging from the shadow of Mediterranean’s success.
Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.
Plated dishes with an entrée and sides used to be relegated to casual and fine dining. Not anymore.
Street food from around the world provides menu inspiration to U.S. fast casuals.
How to use outside-the-box cheeses to great effect on your menu.
Guess what? Hot dogs and sausages aren’t as boring as you thought. Here's how to wow your customers with wacky wiener flavors and ingredients.
Growth in frozen-dessert options shows demand for premium treats.
Beef reigns supreme, but other proteins are making inroads at burger chains.
Cuisine from Europe and Latin America continues to make an impression in U.S. restaurants.
Customization and convenience are key to the growth of bowl options.
Bitter, sour flavors help bring harmony to menu items.
With the exception of the burger segment, the strong gains of early 2015 ebbed in the second half of the year.
Increased interest in clean and fresh dining boosts veggie options.
These customer trends are sure to shake up the limited-service industry in the coming year.
Cuisine from South and Central America and the Caribbean provides plentiful menu opportunities.
The biggest news of the year in the quick-service and fast-casual industries.
Waffles find a place on the menu beyond breakfast.
Using a variety of lettuces for salads gives operators plenty of room for innovation.
Fusion provides chefs, operators with a path for innovation.
Good fats help promote health while providing tastes chefs want.
Seafood gives operators a versatile protein that has a sustainable, healthful halo.