menu trends


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

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


Classical influences reinvent the sandwich

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

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.

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

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

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

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.

These eight food and drink forces shaped menus this year.

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

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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