menu trends


Fries toward the future

Health, shmealth—consumers want their fries, but not exactly in the same old way.


3 trends gaining ground in November

As the weather turns colder, chains are tapping into diners’ desire for piping-hot comfort foods, while still keeping an eye on health.

Operators get customer buy-in by balancing the funky with the familiar.

A text from outside the R&D department was the seed for Taco Bell’s latest mashup—the Naked Chicken Chalupa.

From regional American to ethnic versions and spicy to sweet variations, here are the barbecue sauce flavors on the rise, according to Technomic data.

Full-service operators move sweets beyond the after-dinner niche to capture sales.

Pandan is one of the ingredients starting to pop up in independent restaurants.

Customers say they’ll spend more on these foods at restaurants.

Drum up interest and tap into trends with short-term drink offerings.

These six recipes fit the bill for big catered events to seasonal lunches or dinners to holiday meals that call for festive desserts.

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