4 ways restaurants can fend off a January sales slump

Dec 05, 2019

To win over consumers this winter, keep delivery convenient, menus customizable and in-store atmospheres festive, NPD advises

Vegan and vegetarian orders balloon in 2019, Grubhub report says

Dec 04, 2019

Cauliflower pizza orders increase 650%, delivery company finds. Yelp trends note 156.2% increase in Japanese souffle pancake reviews.

IHOP caters to kids of all ages

Dec 03, 2019

How book and movie tie-ins are bringing in families

IHOP wants your lunch money (and your dinner money, too)

Dec 03, 2019

The family dining chain is targeting new diners, new dayparts and taking the brand on the road

Flavor of the Week: Trumpet mushrooms pack a punch

Dec 03, 2019

Trumpet mushrooms are in the same family as oyster mushrooms, but have a look that is all their own, with a thick stem and smaller, flat brown cap...

Flavor of the Week: Tinga, a taco and tostada tradition

Dec 02, 2019

Tinga is a quintessential dish originating from the Mexican state Puebla, but is commonly found throughout Mexico as a popular protein in tacos and tostadas (pictured above)...

FDA clarifies regulatory stance on use of CBD

Nov 26, 2019

Cannabidiol is not generally recognized as safe, or GRAS, as a food additive

Calling for a ‘service revolution’ to bring out the stay-at-home restaurant guest

Nov 26, 2019

Nancy Kruse and Bret Thorn discuss strategies for adapting to the changing times

Flavor of the Week: Soppressata, an Italian salami specialty

Nov 22, 2019

Soppressata is a dry salami from southern Italy. It’s made from pork mixed with a seasoning blend that typically includes salt, chile peppers, black pepper and cumin, but there are many variations that can provide pungent, spicy or even sweet...