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menu trends

Operations

A high-end restaurant transitions into a food truck

The pandemic forced Le Bistro Montage to close, but one of its chefs launched Montage ala Cart to carry on the culinary legacy.

Marketing

With catering dollars lost, Table 301 turns to virtual cook-alongs

The restaurant group is engaging corporate clients with video cooking sessions in lieu of live dinners.

Food

Chains pushing both health and indulgence with new menu items

By Patricia Cobe on Sep. 01, 2020

Taste Tracker: Bowls from Portillo’s and Red Mango, an ooze fest at Weinerschnitzel and a booze fest at Quaker Steak & Lube.

Beverage

Plant-based milks flow into the mainstream

By Patricia Cobe on Aug. 26, 2020

What was a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

Food

Restaurant menus slim down to maximize efficiency and boost margins

By Patricia Cobe on Aug. 12, 2020

Operators are streamlining menus to adapt to pandemic-era dining.

Food

Consumer interest in plants continues to grow

By Patricia Cobe on Aug. 11, 2020

Restaurants are adding more plant-forward choices to menus in response to demand.

Food

Grubhub reveals consumers’ most-ordered menu items in 2020

By Patricia Cobe on Jul. 14, 2020

The delivery company tracked trends for the first six month of the year.

Beverage

4 drinking trends shaping future bar service

By Patricia Cobe on Jul. 07, 2020

Best practices and innovations developed during the pandemic will impact alcohol sales in the long run.

Food

Bowls get a seasonal spin for summer

By Patricia Cobe on Jun. 23, 2020

The popular bowl trend continues to surge with new combinations of ingredients.

Food

5 trends emerging from the Food and Beverage (FABI) Awards

By Patricia Cobe on Jun. 08, 2020

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

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