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menu trends

Food

Van Leeuwen’s latest ice cream flavor tastes like french fries

By Patricia Cobe on Mar. 10, 2023

How the Brooklyn-based concept created Idaho Potato Malted Milkshake & Fries French Ice Cream, which captures the fan-favorite combination in a single treat.

Food

Versatile ingredients help operators combat inflation without skimping on menu variety

Sponsored content from our partner Conagra Foodservice on Mar. 07, 2023

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

Food

Rabbit bounces back on restaurant menus

By Nancy Kruse on Mar. 06, 2023

State of the Plate: RB Menu Trends Columnist Nancy Kruse says this is the Year of the Rabbit on some restaurant menus. But despite the protein's advantages, it will likely remain a niche item.

Food

For First Watch, a year has 5 seasons—and that adds up to a killer LTO strategy

By Patricia Cobe on Mar. 06, 2023

VP of culinary Shane Schaibly reworked the restaurant chain’s R&D process and menu launch schedule, building sales and guest anticipation.

Food

Korean restaurant concepts are on the rise

Sponsored content from our partner Bonchon on Mar. 03, 2023

In food service, consumers across the globe are becoming increasingly drawn to Korean restaurant concepts.

Food

At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Beverage

Elevate the non-alcohol beverage program and boost hospitality with premium offerings

Sponsored content from our partner JFOODO - The Japan Food Product Overseas Promotion Center on Mar. 01, 2023

As more consumers show interest in non-alcohol beverages, operators are wise to offer an array of unique, upscale offerings.

Food

Top menu trends emerging from restaurants around the world

By Patricia Cobe on Feb. 23, 2023

A snapshot of Technomic’s Global Menu Innovation report reveals 10 food and drink trends impacting chain menus internationally.

Food

Are plant-based meats doomed? Depends on who you ask

By Patricia Cobe on Feb. 21, 2023

The market for meat alternatives has flattened or declined lately, but plant-forward menus are growing in new directions as operators and suppliers explore the potential of vegetables.

Food

Versatile, quality products make serving unique, exciting brunch options a breeze

Sponsored content from our partner CHEF-MATE® on Feb. 17, 2023

Offering diners unique and appealing brunch choices doesn’t have to be complicated. With heat-and-serve ingredients from Nestle Chef-mate, delicious menu items come together in a breeze.

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