Food

How to innovate the menu by amplifying and enhancing 2021 trends in 2022

Graham Humphreys and Nikki Freihofer of The Culinary Edge dish on what operators can expect in the year ahead and how to take action.

CEO Graham Humphreys and Associate Director of Strategy Nikki Freihofer both stay ahead of the trends in their positions with The Culinary Edge, a food and drink innovation company. Together, they share their insights on the 2021 menu trends that have staying power and what we can expect to see emerging in 2022.

Be prepared to find out what appuccino is, why flexitarian eating is on the rise and how neo-nostalgia is impacting the menu. The duo explains how to handle the increase in customization with less labor and how operators can position ghost kitchens to maximize efficiencies and profit.

graham humphreysNikki Freihofer
Graham Humphreys, left, and Nikki Freihofer

Listen as Humphreys and Freihofer look back on the best trends of the past year and envision what we can look forward to in the year ahead.

Subscribe on Apple Podcasts

Subscribe on Spotify

Also, we are now on Alexa. Log into your Amazon account, look for “Menu Feed podcast” to enable the skill. Once it’s enabled all you need to do to listen is say, “Alexa, play ‘Menu Feed.’”

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Chris Kempczinski changes his tune on restaurant automation

The Bottom Line: While noting that humans will continue to drive restaurants, the McDonald’s CEO notes that the calculus on automation gets closer as labor costs soar.

Emerging Brands

Mamahuhu hopes to spark 'third wave' that builds on legacy of Chinese-American mom and pops

Chef Brandon Jew takes on the fast-casual challenge of scaling quality food at an accessible price in a Panda Express-dominated segment. But you won't find Chrysanthemum Salad at Panda Express.

Financing

McDonald's is a chicken chain now

The company’s chicken business is “on par” with its beef business as Americans continue to devour more poultry. It plans more chicken products in the coming years.

Trending

More from our partners