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menu trends

Food

Health continues to power menus into February

 By Patricia Cobe on Jan. 31, 2022

Taste Tracker: Panda Express swaps meat for plants in two classics; healthy sipping at Bluestone and Nekter; calories count at Fazoli’s; and fruits and vegetables fill up bowls.

Food

Bread rises to new status on menus

 By Patricia Cobe on Jan. 28, 2022

Innovation comes to the breadbasket, as restaurants upgrade service, variety and quality.

Food

Pizza Hut turns up the heat on its latest pie

By Patricia Cobe on Jan. 27, 2022

The new Spicy Lovers Pizza, launching as an LTO, boasts layers of fiery toppings.

Food

9 new items trending on global menus

By Patricia Cobe on Jan. 21, 2022

From Argentina to Russia, these are the foods and drinks showing up internationally in chain restaurants.

Food

Menu launches off to a slow start in the new year

By Patricia Cobe on Jan. 04, 2022

Taste Tracker: Chipotle abd Smoothie King tap into health; Wienerschnitzel, Crumbl and Pinkbox invite indulgence; Taco Bell tests chicken wings and the Patty Melt returns to Sonic.

Food

Top menu trends of 2021

By Patricia Cobe on Dec. 21, 2021

As America emerged from pandemic restrictions, some 2020 food and drink trends strengthened while new ones gained ground.

Operations

Restaurant industry ripples poised to swell into waves

By Patricia Cobe on Dec. 21, 2021

These developments made industry news in 2021 but expect to see them surge into bigger trends next year.

Food

What the Industry’s soothsayers are predicting in 2022

By Patricia Cobe on Dec. 21, 2021

Restaurant and hotel brands, professional trendologists, industry groups and food companies are all having a say in what the next year will bring. We culled through the reports to find the common threads.

Food

Brunch is booming and holiday flavors and colors dress up menus

By Patricia Cobe on Dec. 13, 2021

Taste Tracker: First Watch and Bar Louie go big at brunch; gingerbread, pomegranate & mint trend; cluckin’ at Jollibee’s and Miller’s Ale House; Red Lobster dives into sea-cuterie.

Food

Chefs put new spins on charcuterie

By Patricia Cobe on Dec. 13, 2021

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

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