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Simple innovation winning at Burger King
Customers won’t soon see wacky new ingredients debuting at Burger King. The fast-food chain’s strate…
Wendy's Ditches Dollar Menu For New "Right Price, Right Size" Menu
When Wendy's (multiple locations) revamped its restaurants to an "ultra-modern" design last year, we…
Gluten-free menu conversion in restaurant
Restaurant operators interested in offering gluten-free items are more often highlighting naturally…
More healthy seafood are wanted in the menu
The availability of healthful, nutritious food is important to 52 percent of diners at family-style…
Putting brown crab on the menu
Tackling the challenges that face the European brown crab industry is a long overdue task, but one t…
Bravo and Brio launch light menus
Bravo! Cucina Italiana and Brio Tuscan Grille have each rolled out a menu of items with 550 calories…
Wendy's 4Q adj. profit tops Wall Street's view
Results show Wendy's push to position itself on the higher end of the fast-food pecking order in ter…
Long John Silver’s overhauls menu
Non-fried entrees, more side dish offerings, bigger shrimp and redesigned menu boards are part of th…
McDonald’s navigates challenging market
In response to a dreary first-quarter forecast, McDonald’s Corp. remains focused on enhancing its me…
Denny’s unveils bacon menu
Breakfast options on the “Baconalia!” menu, which debuted in 2011, include an Ultimate Bacon Breakfa…