#menu-innovation

#menu-innovation

The brand has gone through a handful of changes over the years, including being bought out for 10.2 million and filing for bankruptcy. When Max & Erma's first started, the focus was on fun. Telephones were set onto tables for customers to make phone calls across the restaurant while waiting for burgers to arrive. Patties made with 10 ounces of fresh beef quickly won over hearts and stomachs, and the chain ballooned.

Recent data shows protein consumption is no longer a niche choice; it's mainstream. In 2024, 61% of Americans increased their protein intake compared to just 48% in 2019. Younger generations are leading the charge, with 51% of Gen Z and Millennials reporting they are actively seeking high-protein meals. Condado's guests are no exception. The brand's Swole Bowl has become one of its most re-ordered items, a clear sign that people want protein presented the Condado way: colorful, craveable, and loaded with flavor.

The Dallas Cowboys are raising the stakes for stadium dining in 2025, unveiling an ambitious lineup of new menu items and innovative programs that showcase how professional sports venues are evolving into comprehensive hospitality experiences. With the September 14 home opener against the New York Giants marking the debut of these new offerings, AT&T Stadium is setting a new standard for food and beverage operations in the sports industry.

"I've always been attracted to this type of tapas-style restaurant,"

Pizza Hut's new Crafted Flattz is a limited-run pizza-for-one that reimagines a nostalgic, kid-friendly menu item with elevated recipes for adults and a new price tag. Costing just $5 before 5 p.m, it's part of the company's strategy to offer smaller pizzas for less. The Crafted Flattz comes in five flavors designed for taste buds that have evolved beyond plain cheese pizza, like a spicy Nashville Hot Chicken and The Ultimate, which comes with caramelized onions and roasted peppers.

Grilling remains one of the most dynamic sectors in the food and beverage industry, inspiring everything from viral flavors at pop-up events to plant-based dining innovations.

Popeyes launched four new dry rub wing flavors: Ghost Pepper, Lemon Pepper, Garlic Parm, and Buffalo, all on a mild marinated chicken base.

In the U.S., both delivery and carry out grew, driving meaningful market share gains. Domino's posted a 3.4% rise in same-store sales, exceeding analysts' average estimate.

The Croque Monsieur Croissant Toast is a decadent combination of flavors, featuring melty cheese and ham, all enveloped in the enticing flaky croissant toast.