facebook pixal

menu trends


42 foods and beverages shaping what's next on menus

The National Restaurant Association Show’s 2023 FABI award winners showcase the most influential new foodservice products and trends.


Global inspiration hits the dessert menu

Global influence is making its appearance on the dessert menu as operators notice consumers’ desire to try global eats during all parts of their meals.

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

How the Brooklyn-based concept created Idaho Potato Malted Milkshake & Fries French Ice Cream, which captures the fan-favorite combination in a single treat.

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

State of the Plate: RB Menu Trends Columnist Nancy Kruse says this is the Year of the Rabbit on some restaurant menus. But despite the protein's advantages, it will likely remain a niche item.

VP of culinary Shane Schaibly reworked the restaurant chain’s R&D process and menu launch schedule, building sales and guest anticipation.

In food service, consumers across the globe are becoming increasingly drawn to Korean restaurant concepts.

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

  • Page 1