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September 11, 2020

Innovating during a pandemic: Opening The Perch Kitchen and Tap

Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.

August 27, 2020

Innovating during a pandemic: The Roti Revolution

Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.

August 6, 2020

Focus on nutrition helps define core values, builds consumer trust

Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.

July 23, 2020

Access to ingredient info matters, especially if menus change during COVID-19

Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.

July 7, 2020

Plant-based meats create a paradigm shift for consumers

Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.

June 30, 2020

Healthier dining habits drive menu innovation

In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus

June 9, 2020

6 ways menus may change due to coronavirus

As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.

May 1, 2020

7 ways to keep yourself healthy in isolation

The restaurant community must practice self-care during the pandemic, experts say.

April 3, 2020

FDA relaxes restaurants’ menu-labeling rules during coronavirus crisis

The agency is offering flexibility in light of the challenges operators currently face.

March 16, 2020

Gen Z influences can shape your restaurant menus and marketing strategies

Do you want to know the future? Look at your up-and-coming customers, not just college kids on the cusp of employment or full-fledged consumer status. Go down the line a bit, to elementary- and middle-schoolers.