Boston Pizza launches Athlete's Choice menu

Boston Pizza has teamed up with Hockey Canada and Dietitian Kelly Anne Erdman to launch a new Athlete's Choice menu. According to a company announcement, the menu is designed to provide energy, as well as the right amount of sodium...

Chuck E. Cheese's testing menu for parents

Chuck E. Cheese’s is testing a new menu in its San Antonio and Irving, Texas, restaurants that is geared toward parents. "Kids are at the heart of everything we do at Chuck E.

Pizza Hut Australia creates crunchy Doritos crust

Pizza Hut Australia has partnered with Doritos to introduce the Doritos Crunchy Crust Pizza to the brand's Stuffed Crust lineup. According to a news release, Pizza Hut spent months developing the new crust, which is made with mozzarella cheese layered...

Boston’s Restaurant’s new ‘gourmet’ menu includes expanded pizza lineup

Boston’s Restaurant & Sports Bar today launched a new “Gourmet Menu,” with 17 new items. The company said in a news release that the menu enhancements are part of an effort to differentiate in the marketplace and fit the brand’s...

Unique Pizza hires dairy scientist to advise on product development

Unique Pizza and Subs Corporation today announced it has engaged Dr. M. (Mali) S.

HMSHost creates technology simulation lab for dining concepts

HMSHost has introduced imagineIT, an airport terminal simulation lab that allows the company to explore new technology solutions for its airport-based dining concepts. The lab is located in Washington, D.C. According to a news release, HMSHost’s imagineIT allows employees and...

Mellow Mushroom turns up the heat for Mexican-inspired menu

Mellow Mushroom Pizza Bakers has launched a new Up in Smoke menu, featuring Mexican-inspired dishes with ingredients such as mole sauce, chipotle and poblano peppers. According to a news release, the new menu, which also includes specialty cocktails, is available...

General Mills Foodservice seeks independent restaurants’ recipes for contest

General Mills Foodservice is calling on independent family restaurants to enter its Neighborhood to Nation Recipe Contest for a chance to win up to $50,000 ($40,000 cash plus a $10,000 charitable donation) and the opportunity to put their local dishes in the national spotlight.  From Aug. 1 through Sept.

Morton Salt adding $1M lab for reduced sodium solutions research

Morton Salt Inc. announced today the launch of a new food lab dedicated to exploring reduced sodium solutions.

Innovation Center opens in Colorado for foodservice professionals

Food and Drink Resources, a Centennial, Colo.-based consultancy firm, has opened a new Innovation Center for food and drink professionals. The founders of the test kitchen from FDR built the space to serve a range of food purveyors from QSR...

Pizza Pizza’s version of quesadillas now available permanently

Pizza Pizza Ltd. has launched a lineup of quesadillas, called Pizza-dillas, that are now available permanently.

California Pizza Kitchen introduces seasonal menu

California Pizza Kitchen has launched a new seasonal menu lineup, available now through July. "It's been a long, cold winter for many, and we are happy to welcome the warmer weather by offering a taste of the season's freshest ingredients throughout our menu," Brian Sullivan, SVP of culinary development, said in a news release.

Kids LiveWell names healthy recipe challenge winners

The National Restaurant Association has announced the winners of the second annual Kids LiveWell Recipe Challenge, an initiative showcasing restaurants' culinary efforts for creating healthful menu options for children. The event, sponsored by founding partner McCormick For Chefs and Healthy...

Captain D's, Subway among Operator Innovations awards finalists

An independent panel of foodservice operator experts has selected finalists for the third annual 2014 Operator Innovation Awards. These finalists were chosen in five categories - Health and Nutrition, Marketing, Menu Development, Sustainability and Technology. The winners in each category,...

Bacon alternative, gluten-free deep dish among innovations winners

The National Restaurant Association has announced the recipients of the annual Food and Beverage Innovations Awards. According to a news release, the FABI awards recognize "progressive food and beverage innovations that will make a significant impact in the restaurant industry."...

Mellow Mushroom taps into employee suggestions for new menu

Mellow Mushroom has crowdsourced its own employees to create a new menu. According to a news release, servers, bartenders, prep and line cooks from more than 160 Mellow Mushroom locations across the country created the menu, with homemade dishes such...

Ventura Foods, Culinary Institute of America expand partnership

Leaders from The Culinary Institute of America and Ventura Foods have announced an expansion of their partnership built upon mutual dedication to the science of food research and menu development for the foodservice industry. The decade-long relationship has focused on...

Lemon tops the list of 2014 menu trend predictions

Brand development company Sterling-Rice Group has identified its top 10 food trend predictions for menus and supermarket shelves in 2014. SRG said consumers will continue to seek healthy options, but with an occasional indulgent splurge in the coming year. These...

Restaurant SmartBrief relaunches with NRA partnership

The National Restaurant Association has announced a partnership with digital publisher SmartBrief Inc. to relaunch the daily Restaurant SmartBrief e-newsletter. With this agreement, Restaurant SmartBrief, originally launched in 2001, will continue to include curated summaries of restaurant industry and public...

Food and Beverage Innovation submissions now being accepted

The National Restaurant Association is now accepting applications for the 2014 FABI Awards. The FABI Awards program recognizes food and beverage manufacturers who "advance the industry through innovation in ingredients, preparation, processing and/or packaging." An independent panel of expert judges...

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