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menu trends


The hummus wave is becoming a tsunami

A dip that originated in the Middle East has gone mainstream on fast-casual and school-lunch menus. Now new variations are coming out of those roots.


Barbecue concepts are bearing the brunt of high brisket prices

Beef supply challenges and high demand have pushed brisket prices up to levels not seen before, forcing some operators to re-strategize.

Three globally flavored bowls join the fast casual’s salad and sandwich lineup, all boasting the “Mendo twist” and primed to build dinner business.

Plant-based dishes, cocktails, mac and cheese and hearty hot sandwiches are all trending, while several operators scare up spooky LTOs for Halloween.

Chick-fil-A does an autumn milkshake; broccoli stars at Sonic; Condado Tacos turns to pears; and Tim Horton’s and Snooze A.M. Eatery stick with pumpkin.

Consumers are once again eating breakfast away from home, and quick-service concepts are vying for their business with upgraded menus.

Mendocino Farms and Rush Bowls launch new items; chicken sandwiches keep on coming at Jollibee and Jack in the Box; Panera layers carbs on carbs; and comfort foods take on fall flavors.

Technomic travels the world to discover what’s trending on menus in other countries. These recent items are worth watching.

Consumers loved the idea of quesadilla-taco mashup, but it took some behind-the-scenes work to overcome operational challenges.

Top trends that emerged over the last year continue to drive menu innovation and service at the hotel chain.

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