Under-the-radar ingredients are emerging on menus. Some will power LTOs to the top of the sales charts and others will help operators shape craveable menus. With exclusive data from Technomic and in-depth research on macro menu trends, we reveal the flavors poised to pop.
It’s more than just the cooks in the kitchen who craft new restaurant dishes. For a dish to succeed today, input must come from executives in marketing, supply chain, training, operations and, oh yeah, culinary.
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Operators report that having the right people in the room from the start enables them to foresee and address issues earlier and avoid trip-ups down the line.