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menu trends

Food

How the next generation of plant-based dining is shaking up limited service

 By Heather Lalley on Apr. 26, 2018

Operators are adding meatless burgers, noodle-less noodles and more to cater to growing preferences for healthy items.

Food

Classical influences reinvent the sandwich

 Sponsored content from our partner Butterball Foodservice on Jul. 17, 2017

In a food-obsessed city such as Portland, Ore., chef Gabriel Pascuzzi saw a niche he could fill.

Food

5 ways to innovate with sandwiches

Sponsored content from our partner Butterball Foodservice on Jul. 17, 2017

From fillings to breads, flavor mashups to spreads, today’s sandwiches provide a blank canvas with unlimited possibilities for ambitious chefs seeking to make a mark in this ever-popular category.

Operations

3 ways to run a quality kitchen

Sponsored content from our partner Server on Jul. 11, 2017

To make sure that food quality is high, operators must not only use fresh, premium ingredients but also prepare the food in safe ways.

Food

Fastest-growing flavors shed light on industry trends

By Lizzy Freier on Feb. 07, 2017

Here are the ingredients getting increasing play throughout the restaurant segments.

Food

3 snack trends curbing appetites

By Lizzy Freier on Jun. 05, 2017

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

Operations

This week’s 6 head-spinning moments: Fashion benders

By Peter Romeo on Sep. 15, 2017

Restaurants influenced more than food trends this week. Just ask those waifs in outlandish outfits who strutted the runways this week in New York City.

Food

Top menu trends of 2017

By Patricia Cobe and Lizzy Freier on Dec. 25, 2017

These eight food and drink forces shaped menus this year.

Food

Making the modern menu

By Dina Berta on Feb. 14, 2017

Having too many cooks in the kitchen isn’t always a bad thing.

Food

5 pains behind restaurants' health gains

By Peter Romeo on Jun. 23, 2017

The industry has made considerable progress in adopting health and sustainability as menu influences, but the trend has not been without its challenges, as this week's Menus of Change conference attested. Here are some of the sticking points.

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