Continue to Site >>>

menu trends

Beverage

Elevate the non-alcohol beverage program and boost hospitality with premium offerings

 Sponsored content from our partner JFOODO - The Japan Food Product Overseas Promotion Center on Mar. 01, 2023

As more consumers show interest in non-alcohol beverages, operators are wise to offer an array of unique, upscale offerings.

Food

Top menu trends emerging from restaurants around the world

By Patricia Cobe on Feb. 23, 2023

A snapshot of Technomic’s Global Menu Innovation report reveals 10 food and drink trends impacting chain menus internationally.

Food

Are plant-based meats doomed? Depends on who you ask

By Patricia Cobe on Feb. 21, 2023

The market for meat alternatives has flattened or declined lately, but plant-forward menus are growing in new directions as operators and suppliers explore the potential of vegetables.

Food

Versatile, quality products make serving unique, exciting brunch options a breeze

Sponsored content from our partner CHEF-MATE® on Feb. 17, 2023

Offering diners unique and appealing brunch choices doesn’t have to be complicated. With heat-and-serve ingredients from Nestle Chef-mate, delicious menu items come together in a breeze.

Food

Bonefish Grill becomes ‘Brunchfish' on Sundays with new menu

By Patricia Cobe on Feb. 14, 2023

The seafood chain reimagines brunch, luring guests with a new lineup of frittatas, French toast sticks and shareable cocktails.

Operations

Amenity restaurants are emerging as the future model for corporate dining

By Patricia Cobe on Feb. 08, 2023

To attract hybrid workers and integrate with the surrounding community, Bon Appetit is developing full-service restaurants and socializing spaces for companies.

Food

How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Food

Native Foods taps into Italian beef’s popularity to launch a meatless version

By Patricia Cobe on Feb. 02, 2023

Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.

Food

When a brand you admire drops the ball on customer service

By Nancy Kruse on Feb. 02, 2023

State of the Plate: Restaurants are in the relationship business. But as Menu Trends Columnist Nancy Kruse recently discovered, that connection can sometimes get lost.

Food

Wing concepts gear up for high demand and higher profits on Super Bowl Sunday

By Patricia Cobe on Jan. 31, 2023

Chicken wing supplies and prices are back to pre-COVID or better levels, and operators are reaping the rewards and passing value on to consumers.

  • Page 15