NRN is covering the hottest topics driving food and restaurant innovation at the NRA Show. Get behind the scenes insights, in-depth education, and exclusive videos straight from the show floor.
From the return of Taco Bell’s Mexican Pizza to KFC’s new twist on wraps from a couple of decades ago, ‘90s nostalgia has been fueling Yum Brands’ LTO schedule
The goji berry, also known as the wolfberry, is a bright orange-red berry that comes from a shrub native to China. Goji berries, which have been eaten for generations in the East, and for a couple of decades in the United States, are enjoying a...
A new survey from the National Restaurant Association shows that a vast majority of operators consider food and labor cost pressures to persist in the new year.
Za’atar is a Middle Eastern spice blend that brings a welcome earthy, herby flavor to foods ranging from eggs and beans to roast chicken and other meats. It’s generally a combination of tart-and-floral sumac, sesame seeds, dried oregano, thyme...
Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...
Virtual brands are tapping into the Gen Z-driven creator economy, while legacy brands are also trying to attract younger consumers with growing spending power.
