Macaroni Grill Osso Bucco, Fall 2018 Menu: Eatery Pulse Streem

Macaroni Grill adds fall comfort menu as LTO, Braised Lamb Shank, Pumpkin Cheesecake

Braised Lamb Shank, Porterhouse Steak, Osso Bucco headline fall 2018 menu

Romano’s Macaroni Grill is focusing on classic comfort foods as it introduces its fall 2018 seasonal menu. The 108-unit Italian-style casual-dining restaurant chain is rolling out eight fall dishes as limited-time offerings (LTOs). These fall LTOs include Prosciutto and Cheese Board, Osso Bucco, Braised Lamb Shank, Porterhouse Steak, Pumpkin Cheesecake, and Sea Salt Caramel Gelato.

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Winning with salad topping, twists: Eatery Pulse Streem

Twists and toppings can up the salad experience for diners

Salads aren’t just for dieters anymore. Consumers who are looking for healthier and functional dining options are adding salads to meals, or opting for salads as meals when dining out at restaurants. A few twists on salads can take them to the next level. The difference between a ‘salad” and a ‘bowl” can be in their size, and the amount of protein, rice or grain ingredients relative to greens and vegetables. In functionality, protein is a big winner and “protein bowls” have become more widespread.

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The Mayan Latin Cuisine Chilaquiles Verdes: Eatery Pulse_80

Creative menu ideas from Mexico inspire breakfast excitement

Experimental diners don’t have to look too far to be inspired. Grain and Bakery Innovation, a culinary research report from  Packaged Facts, a well-respected research firm,  is spotlighting several takes on foods that are emerging or still developing. These creative insights look promising for foodservice application, including south-of-the-border foods in the form of globally-inspired tacos, chilaquiles and migas.

The Mayan Latin Cuisine Chilaquiles Verdes: Eatery Pulse_80

Creative menu ideas from Mexico inspire breakfast excitement way beyond Taco Tuesdays, breakfast burritos

There is much innovation and influence being derived from global foods. As restaurants and foodservice operations look to develop next-gen foods to appeal to more discerning and experimental diners, they don’t have to look too far to be inspired. Grain and Bakery Innovation, a culinary research report from  Packaged Facts, a well-respected research firm,  is spotlighting several takes on foods that are emerging or still developing. These creative insights look promising for foodservice application, including south-of-the-border foods in the form of globally-inspired tacos, chilaquiles and migas.

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Macaroni Grill Logo - Eatery Pulse

Macaroni Grill introduces new brunch menu, brunch drinks

Macaroni Grill Brunch to be served early on Sundays

Romano’s Macaroni Grill continues to build on its sales momentum with a new brunch menu, on the heels of launching its Mix and Match and Unlimited Soup lunch specials. The new brunch menu was communicated through an email blast to customers in late July. The new Macaroni Grill brunch menu is being served until 4 p.m. each Saturday and Sunday. Diners can get a jump on weekend brunch on Sundays, when the Italian-style chain is opening at 10 a.m. to serve the weekend affair.

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Global spices by Minn Ling: Eatery Pulse

Emerging spice blends offer culinary opportunity: Mintel

Berbere, ras el hanout and togarashi are ripe for foodservice application, say Mintel researchers

Research firm Mintel identified emerging flavor trends that have potential for application in foodservice. In its 2018 U.S. Flavor Trends Report, global spice blends were identified as having unique potential for restaurants and foodservice organizations. Examples of emerging spice blends include berbere, an ethiopian spice, ras el hanout (a mix from North Africa), and Togarashi (a spice blend used in Japanese cooking). “These blends can emerge from a variety of (global) cuisines

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Rasa Indian Grill Bowl: Eatery Pulse

2018 Food, dining, restaurant trends with staying power

Filipino inspiration, off-premise food popularity and plant-based food demand among trends with continued momentum

The food-trend prognostication season for the upcoming year is nearly upon us. But what about the trends reported previously that are seeing continued momentum this year, and that offer emerging opportunities for restaurant companies, currently?

Here are the trends that appeared in our “2018 Food and Dining Trends Report” earlier this year that have staying power:

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Beyond Burger, Beyond Sausage: Eatery Pulse

Amid growing demand for plant-based proteins, Beyond Meat triples production capacity of meat alternatives

New investment in Columbia, Missouri to expand Beyond Meat capacity, add 250 jobs

Beyond Meat indicates it has more than tripled production capacity in Columbia, Mo. with a second plant. Its new plant will expand Beyond Meat’s manufacturing footprint from 30,000 to 100,000 square feet and add 250 new jobs in the area in 2018, according to a company statement. Beyond Meat produces plant-based proteins for a variety of customers, including consumers, restaurants, retailers, and foodservice operations.

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