Looking back over the last year, certain key words seemed to capture what was happening on restaurant menus. Concepts in every segment were talking about transparency, clean labels, local sourcing, authenticity, simplification and veggie-centric—and adding items that walked the talk. Breakfast was the most active daypart, but snacking was close behind. Developments left everyone searching for the next hot flavor.
Here’s a recap of the factors that shaped menus in 2015.