Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots
Square Roots Kitchen offers a Comfort Food Bowl: Pulled pork, housemade spicy corn, black beans, cheddar and barbecue sauce over warm quinoa
The priorities of a generation continue to shape our industry in profound ways
The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront
Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
The new menu-labeling regulations prompt operators to take a fresh look at how to deliver what diners want
For ground-level consumer trend tracking, pay attention to the innovations put forth by supermarket chefs
When chefs make produce craveable, customers come back for more
Restaurant research in major U.S. cities uncovers creative menu ideas at every turn
Nationwide flavor trends get their start at emerging regional chains
Kids know what they want, and commodity boards know how to help cater to their wishes
How are operators taking the healthfulness of their menus to the next level?
The approach to better-for-you menu strategies varies, but flavor should always take the lead