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Flavor

Food

Is Wafu cuisine the next big thing?

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Operations

Technomic: Labor and supply shortages will challenge menu innovation in 2022

The industry recovery will continue, but the limitations will have a big influence on the menu in the coming year.

For operators—who are already offering global dishes or who want to start doing so—another important factor to consider when creating these meals is the labor involved.

The pandemic has changed what consumers are looking for when they order restaurant food. It’s also forced many operators to simplify their menus to minimize waste and maximize profits.

A signature sauce can help restaurants generate guest loyalty while also giving consumers a chance to customize dishes to suit their own flavor and heat preferences.

By offering familiar foods and flavors with updates, operators can ensure diners feel confident about what they’re ordering.

Menus are exploding with food and drink additions that go beyond pumpkin spice.

Gen Z dominates college campuses these days. Here’s what consumers in that age group are increasingly interested in ordering—and what they’re snubbing.

Here’s what consumers are craving this barbecue season.

Operators continue to seize the opportunity to raise the bar on cheese in a variety of ways.

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