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menu trends

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.

Food

Breakfast sides, immune-boosting desserts and Mexican flatbreads are trending on the global menu scene

By Patricia Cobe on Dec. 06, 2021

2022 is shaping up to be a bounce-back year, according to Technomic’s Global Trends Forecast, with both familiar and emerging trends impacting foodservice.

Food

Is Wafu cuisine the next big thing?

By Patricia Cobe on Dec. 02, 2021

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Food

At Worlds of Flavor, food memories drive innovation

By Nancy Kruse on Dec. 01, 2021

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.

Marketing

A hotel built for nomadic guests focuses on wellness

By Patricia Cobe on Nov. 30, 2021

Chicago’s Selina targets remote workers and millennial/Gen Z travelers with its plant-forward menu items and zero-alcohol drinks.

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