Articles Tagged with ''restaurant menus''

Spring Scoop features new menu design capabilities and a wide array of products that address several trends and product attributes important to millennials, including: global cuisine, sustainability and portability.

SONIC® Drive-In introduced the Fiery Ultimate Chicken Sandwich and Fiery Cheeseburger to heat-seekers everywhere, adding to its menu of bold flavors.

Small in size but big in satisfaction, the BonBite is the bon Guests know and love, but in one perfect bite.

The launch also signals the national rollout of US Foods Tipping Point™, a server training program designed to increase customer satisfaction, check averages and tips.

The pork and chicken used to make Chipotle’s chorizo is Responsibly Raised™ (from animals that are raised in more humane ways and without the use of antibiotics or added hormones).

Quiznos introduced a new menu item, Ciabatta Toasties. Though this popular Italian bread always tempts the palate, sometimes it doesn't easily roll off the tongue. Quiznos recommends guests simply say, "Gotta Ciabatta" to order Ciabattas, now available nationwide.

It’s been a busy year for menu development. Restaurants have been active in efforts to differentiate concepts, spark consumer interest in the menu, and drive customer traffic with the promise of value, quality or simply something new.

In its annual national survey of professional chefs and members of the American Culinary Federation, the National Restaurant Assn. (NRA) zeros in on “which foods, beverages, cuisines and culinary themes will be hot trends on restaurant menus.”

Posted calorie counts in chain restaurants are often inaccurate, and weight-conscious consumers who select soups and salads are especially likely to be served heftier dishes than advertised, according to a new study from Boston researchers.