menu trends

Food

Big flavors come onto menus at full speed

Taste Tracker: New items bet on pumpkin and spice beyond lattes, accents from around the world, and the bolder the better.

Food

At Whiskey Cake, a farm-to-kitchen scratch menu elevates casual dining

Chef Aaron Staudenmaier shares how he aims to create “revved up” American dishes that set the chain’s menu apart and position it for growth.

The pandemic forced Le Bistro Montage to close, but one of its chefs launched Montage ala Cart to carry on the culinary legacy.

The restaurant group is engaging corporate clients with video cooking sessions in lieu of live dinners.

Taste Tracker: Bowls from Portillo’s and Red Mango, an ooze fest at Weinerschnitzel and a booze fest at Quaker Steak & Lube.

What was a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

Operators are streamlining menus to adapt to pandemic-era dining.

Restaurants are adding more plant-forward choices to menus in response to demand.

The delivery company tracked trends for the first six month of the year.

Best practices and innovations developed during the pandemic will impact alcohol sales in the long run.

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