Nation’s Restaurant News Intelligence has published its second annual Technology Market Leader Report. Hear from 550+ restaurant operators on what’s driving their technology investments.
Collagen is the most abundant protein in the body - and it’s showing up more on menus as a functional ingredient aimed at health-conscious consumers seeking it out to support healthy hair, skin and nails - and even to treat hangovers. Most...
Pizza is one of American consumers’ favorite foods, and pepperoni is one of their favorite pizza toppings. So it’s no surprise that, as the volume and diversity of plant-based options increases, plant-based pepperoni would skyrocket on restaurant...
Salsa macha is salsa from Veracruz, Mexico, made with dried peppers, nuts and other textural components such as sesame seeds, garlic, and oil. Its spice and tang combined with a nutty richness makes it an ideal replacement or accompaniment to...
Mangonada is a Mexican frozen drink somewhere between a mango smoothie and a slushy. It's made with blended frozen and/or fresh mango chunks and lime juice, generally topped with the tangy fruit condiment chamoy and Tajín or chile powder. It's...
The combination of Parmesan cheese and garlic is a classic of Italian cuisine, and this very familiar combination is seeing new life on menus in the United States with dishes ranging from chicken and fish to risotto...
A spritz is a wine-based lightly effervescent cocktail commonly served as an aperitif (before a meal) in its native Italy. It typically consists of prosecco, digestive bitters and soda water...
This savory-sweet compound sauce is familiar enough for a wide range of consumers to gravitate toward it but unique enough to create interest and excitement on a menu...
Do your customers enjoy the caffeine-and-alcohol buzz of a Red Bull & vodka and similar mixed drinks? Well, they might also like to class it up a bit with the increasingly trendy Espresso Martini. Generally made with espresso, coffee liqueur...