Trending this week: Bold bowls on menus, 8 new restaurants, more

10. 5 tech-based opportunities to drive sales

They’re not all apps, but here are some technology-based tools that could open doors or solve problems for your business.

9. The Bird joins growing flock of fried-chicken concepts

The goal: Offering just a really great chicken sandwich.

8. Chef Jason Alley: When to riff and when not to

Tara Fitzpatrick

The chef-partner of Richmond restaurants Comfort and Pasture gives an unsentimental taste of the South.

7. Is America ready for fluffy, Japanese-style cheesecake?

Uncle Tetsu

Uncle Tetsu introduces Asian flavors for dessert.

6. Restaurants face slumping lunch sales

Thinkstock

Fewer midday diners spells trouble for some operators; so does higher turnover among employees and managers.

5. Seeing the beauty in 'ugly' produce

The Ugly Fruit And Veg Campaign

Chefs embrace less-than-perfect fruits and vegetables to save money and cut waste.

4. How food trucks spurred Denver’s Comida

Rayme Rossello

Owner Rayme Rossello—who says working a food truck is the hardest job in the business—shares some lessons she’s learned over the last two decades.

3. Chef Roy Choi reveals 3 tips for social media greatness

Ron Ruggless

Kogi BBQ food truck founder says honesty is key.

2. 8 new restaurants we’re dying to try

Feeling mysterious, secretive, punchy and/or social? The eight new restaurant concepts here have you covered.

1. Bold bowls roll onto more menus

Americans love their bowls, and restaurants are responding with a dazzling array of choices.