The Coq au Vin Sandwich Makes Its Debut at Bar Boulud
Bar Boulud New York and executive chef Dieter Samijn are proud to present the Coq au Vin Sandwich.
Menu Innovations
Applebee’s Launches Quesadilla Burger for $7.99, with Endless Fries
Each Applebee’s Handcrafted Burger is made tastier and more flavorful with 100 percent fresh and never frozen ground beef, smashed on the grill, and served with endless classic fries.
Twin Peaks Introduces New Menu for Football Season
Twin Peaks recently launched a new round of menu items sure to be fan favorites all football season.
Guests can now sip on these beverages while cheering on their favorite teams:
Neighborhood to Nation Recipe Contest Picks Regional Winners
Doubling the reasons and recipes to celebrate, General Mills Foodservice announces the 10 Regional Winners in its 5th Annual Neighborhood to Nation Recipe Contest, which doubled the number of indep
Denny’s Launching Sirloin Steak & Eggs for $8.99
For more than 60 years, Denny's has been offering guests a variety of delicious and affordable menu items for breakfast, lunch, dinner and any time in between.
Kingfisher Opens in Durham, North Carolina
This week, Sean Umstead and Michelle Vanderwalker open the highly anticipated Kingfisher in downtown Durham.
Red Lobster Launches First-Ever Gluten-Free Cheddar Bay Biscuit Mix
There are 3.1 million Americans who follow a gluten-free diet, according to the Mayo Clinic, and up until now, they have not been able to experience what it’s like to bite into a warm, cheesy, butt
The Functional Food Trend Fueling Restaurant Menus
It’s hard to remember now, but there was a time when the majority of diners couldn’t pronounce acai and kale was just the thing that filled in space on salad bars.
Bokamper’s to Celebrate National Wing Day with Special Deal
National Chicken Wing Day is coming up on Monday, July 29 and Bokamper’s Sports Bar & Grill has the perfect special to celebrate.
'On-the-Go' Diners are Focus of US Foods’ Summer Scoop Lineup
Diners are increasingly on the move and eating on the go, which means they’re thinking more and more about convenience and choosing restaurants that offer easy off-premises solutions.
