A moon-viewing burger does not need to resemble the night sky. It only needs enough edible clues for the customer to complete the picture. MOS Burger’s current Japanese limited-time release, 月見フォカッチャ ～黄金（おうごん）チーズソース～,…
Restaurants are redesigning menus, mood and staffing after dark, turning late night into a distinct daypart built on existing assets.
Korean chains are moving mala beyond hotpot into burgers, soup, café toast and convenience food by adapting its intensity to familiar formats.
Greggs has not made Stilton gentler. It has made trying Stilton less risky. The UK bakery chain returned its Steak & Stilton Bake to shops nationwide on September 3, filling flaky glazed…
The smallest ingredient in Burger King Germany’s new Plant-based Crispy Chicken does the most revealing work. Pieces of pumpkin seed are visible in the breading, creating a marker that remains recognisable after…
Dutch chefs are replacing rigid tasting-menu evenings with à la carte choice, restobars and all-day dining while preserving ambitious cooking.
A deli sandwich has lost its bread and gained a second job. On October 6, Smashburger introduced the New York Pastrami Smash at participating US locations for a limited time: a smashed…
Tableside service is returning in Paris, London and Sydney as restaurants turn carving, pouring and preparation into visible hospitality.
Custom energy drinks are moving from Pacific Northwest coffee stands into Dutch Bros, 7 Brew, McDonald’s and Walmart as a new beverage platform.
A side dish has staged a small coup at Nando’s. Loaded PERi-Mac & Cheese, rolled out across UK and Ireland restaurants on September 29, starts with cheesy macaroni and then piles on…