Villa Italian Kitchens partners with Monin to offer customizable drinks

Villa Italian Kitchen is allowing guests to customize their drinks by letting them add a "Flavor Shot" of Monin Gourmet Flavoring to any fountain beverage, including iced tea, soda or lemonade

FEATURES


Picture perfect GMO fruit can reduce food waste

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.

Blog: Nostalgia, classic American fare, value trending on summer menus

Taking inspiration from the desserts your mother packed into your lunch and the graham cracker crust baked into your grandmother's pies, QSRs are twisting classic sweets to form new ice cream flavors, iced tea and slushy drinks to cool down your summer.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

Taco Bell testing alcohol, redesign: Is it rebranding as fast casual?

Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.

Restaurants hitting home runs in baseball stadiums

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans’ traditions.

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant Association Show's "Marijuana on the Menu" session thinks so.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

The un-red meat: Restaurants embracing new proteins

Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.

Why Group Purchasing Organizations are good for manufacturers and members

By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the hassle of hunting down those important people.

Simple solutions to minimizing food waste

Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.

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NEWS


Sea Salt Caramel, Graham Canyon now available at Bruster's

Bruster’s Real Ice Cream has two new LTOs just time for summer—Sea Salt Caramel and Graham Canyon.

Wayback Burgers debuts high-protein milkshakes with crickets?

Wayback Burgers is adding two new high protein milkshakes to its menu, the Oreo Mud Pie Cricket Protein Milkshake and the Jerky Milkshake.

Culver's hires new director of menu development

Culver Franchising System Inc. has announced that Quinn Adkins will take over as director of menu development.

Sysco steps away from US Foods acquisition following federal court injunction

Sysco Corp. won't be appealing a federal court ruling against its planned $3.5 billion acquisition of US Foods and will be going back to the drawing board to determine other venues for expanding its food distribution business.

Cyclists can now carry McDonald's meals on their bikes

The struggling chain released its latest ad, which features a new form of packing created in partnership with ad agency, Tribal: The McBike, a box that enables cyclists to carry the company's burger, fries and drink.

Cinnabon debuts sausage for entry into breakfast segment

Available at participating locations nationwide, Sausage Bites are made with Cinnabon dough wrapped around a breakfast sausage and served with a side of warm maple syrup or mustard.

Dairy Queen celebrates 75th with snacks, hot desserts, artisan trends

Dairy Queen has introduced its DQ Bakes! menu with nine products across three categories: Hot Desserts à la Mode, artisan-style sandwiches and Snack Melts.

'Consumer counter-revolution' driven by misleading food labeling

Packaged Facts: "The mainstream food industry has paid a price for foot-dragging and sleight-of-hand on nutritional and labeling issues, leading to consumer counter-revolutions including the current clean label movement."

'Starbucks of Cannabis' competition lighting up

The AmeriCanna Café is a destination beverage company designed for consumers to access information about the benefits of cannabis.

NRA calls IRS requirements 'confusing, burdensome'

Under the current requirements, restaurants will face exorbitant new HR and IT costs to obtain, maintain and protect their employees' personal information, according to the NRA.

Sodexo nominates MenuTrinfo for vendor award

MenuTrinfo received a nomination for the "Vendor Partner Award," from Sodexo.

White Castle VP concerned over proposed overtime changes

White Castle Vice President Jamie Richardson testified in a hearing by the House Education and Workforce Committee's Subcommittee of Workforce Protection about his concern over impending overtime changes.

Independent restaurants supported with 'gifts of gratitude'

Restaurant.com, a dining deals site, is offering savings at more than 20,000 restaurants and giving free gifts of gratitude to independently owned restaurants across the country

Subway partners with Pixar for Inside Out movie

Subway Restaurants announced the premiere of its latest spot tied to the upcoming Disney Pixar blockbuster Inside Out, which airs in theaters June 19.

Study: Tea offerings growing; coffee still most popular

Hot brewed coffee is the most consumed beverage in America after tap water, according to Datassential's latest report, the MenuTrends Keynote on Non-Alcoholic Beverages.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.