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Food

These 8 trends are moving menus forward around the world

 By Patricia Cobe on Apr. 10, 2024

Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.

Food

Inside Kernel, where culinary and tech meet in a new fast-casual model

 By Patricia Cobe on Mar. 13, 2024

Chipotle founder Steve Ells’ plant-powered concept pairs a chef-driven commissary kitchen with automated onsite prep and a unique brand of hospitality.

Food

Mendocino Farms masters a meaty Philly cheesesteak sandwich—without the meat

By Patricia Cobe on Feb. 22, 2024

Behind the Menu: The fast casual uses a mushroom-based meat alternative for its Philly Shroomsteak Sandwich, a new menu item targeted to flexitarians, not just vegans.

Emerging Brands

The plant-based trend is weakening, but Kevin Hart's growing concept has a superpower

By Lisa Jennings on Jan. 18, 2024

The four-unit Hart House plans to more than double in size this year, and some of that growth might come from an acquisition.

Emerging Brands

How Steve Ells' new Kernel aims to change the labor equation

By Lisa Jennings on Jan. 11, 2024

Expected to open in February, Kernel will attempt to reinvent the team member experience. Brand president Stephen Goldstein describes how the concept is designed to benefit both the planet and workers.

Financing

Vegan chain Next Level Burger buys Veggie Grill

By Heather Lalley on Jan. 11, 2024

The move comes less than six months after Veggie Grill closed 12 restaurants amid declining sales. The deal creates a 27-unit plant-based restaurant company.

Food

Dave's Hot Chicken adds cauliflower sliders and bites to permanent menu

By Patricia Cobe on Jan. 08, 2024

The fast-growing chain expands its core menu for the first time since its start as a parking lot pop-up seven years ago.

Food

Just Salad partners with Michelin-starred Dirt Candy for new plant-based bowl

By Patricia Cobe on Jan. 02, 2024

The fast casual collaborated with Amanda Cohen, chef-owner of the NYC vegan restaurant, to develop the limited-time salad.

Food

Veggie Grill evolves the menu to keep pace with plant-based trends

By Patricia Cobe on Nov. 27, 2023

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.

Financing

Clover Food Lab, once a hot concept, declares bankruptcy

By Jonathan Maze on Nov. 06, 2023

The 12-unit Massachusetts plant-based chain sought debt protection after sales didn’t recover as expected and financing froze just as it kicked off expansion plans.

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