Whole vegetables take centerstage at newly reimagined Beatnic

Feb 18, 2022

The New York-based fast-casual lunch spot formerly known as By Chloe is adding craveable items to the menu and focusing on a digital loyalty program

New on the Menu: Meatless dishes for winter

Feb 11, 2022

Plus an Asian-influenced short rib au poivre and a Greek salad Martini

Blaze Pizza chef Brad Kent to open fast-casual concept Bagel + Slice in Los Angeles

Feb 08, 2022

The takeout-only restaurant has made commitments to the local community and regenerative agriculture

Trends & Predictions for 2022

Feb 01, 2022

73 expert predictions for the foodservice and grocery industries

New on the Menu: Burmese tea leaf salad and a Lebanese taco

Jan 21, 2022

Plus vegan street food, Vietnamese-inspired sweet potatoes and bone marrow for two

How this 23-year-old won funding for his restaurant after a DM to Matthew Kenney

Jan 19, 2022

At Scen, sustainability is the top priority, from food to packaging

New on the menu: Pan-roasted cauliflower and lobster sushi

Jan 14, 2022

Plus a jamon Ibérico cocktail, beef tartare over bone marrow and smoked etouffée

Mexican nixtamalization finds new life in fruit, root vegetables

Dec 20, 2021

The process that transforms corn into masa also works wonders on apples, potatoes and more

Flavor of the Week: The 10 most popular flavors of 2021

Dec 20, 2021

Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential team up to bring you information and data on a growing menu trend. In 2021, we started by talking about guajillo pepper, the dry, smoky chile, and will end it with the...

Flavor of the Week: Cotton candy, a carnival classic

Nov 15, 2021

A carnival classic, cotton candy combines nostalgia and whimsy with playful colors and a familiar airy texture of spun sugar. While cotton candy may be found packaged on retail shelves, restaurant operators are using this sweet treat in more...