Articles Tagged with ''restaurant menus''

In yet another example of its commitment to satisfy cravings of all kinds, White Castle plans to release a brand-new stuffing recipe using the White Castle Impossible™ Slider as the main ingredient.

Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

As a flavorful addition to any restaurant menu or c-store café, Red Diamond’s Blueberry Muffin Coffee pairs well with breakfast and dessert options that can be consumed throughout the day.

Before this year arrived, there were many signs pointing to global flavors as a key, dominant trend for 2019. And of course, sauces, spreads, dressings and condiments are the leading ambassadors of new flavors.

Manufacturers' new offerings need to fit their customers' menu trends and operational demands. Those two requirements are standard. And then there's a third dimension—the true reason that makes a new item stand out for customer and consumer.

The Impossible™ WHOPPER® features a flame-grilled patty made from plants topped with freshly sliced tomatoes and onions, crisp lettuce, creamy mayonnaise, ketchup and zesty pickles on a toasted sesame seed bun.

US Foods' Summer Scoop also highlights the intersection of customer convenience and environmentally conscious practices for restaurant operators. It delivers on-trend menu offerings, services and disposables to reach new customers and create additional opportunities with regular diners.

One of the biggest opportunities is with cannabidiol (CBD), an ingredient you've no doubt seen in food industry news quite a bit this year. But just what is it, how can it be used, why is it so popular and what are the implications for the restaurant industry?

Despite the growth of consumers at or over the legal drinking age, the share of consumers drinking alcohol with any regularity is declining. Interestingly however, although alcohol consumption in the glass declines, alcohol is increasing as a flavor in savory and sweet items.

The products are trans fat free and contain no high-fructose corn syrup, and almost all are also clean label, gluten free and vegan.