Food trends and recipes to keep menus fresh


Small bites, big profits

Snacking is on the rise, as Americans continue to abandon the traditional three-meals-a-day routine. Growing snacking opportunities are at the bar.


Gluten-free menu items drive sales

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Aptly named, bar bites are designed to pair perfectly with any beverage program. For Chicago’s Bar Pastoral, bar bites are a natural extension of the experience Chef Brooks Hart hopes to create for customers: a communal dining experience with an emphasis on non-traditional, quality ingredients.

The summer season provides the perfect opportunity for restaurants to incorporate seasonal flavors into menus.

Ask any Southern chef, and he’ll tell you that pickles are an essential element on a charcuterie plate. But why limit the pig-and-pickle combination to a board of salumi and prosciutto?

Chicken and waffles is now trending on mainstream menus. Here are some unique takes on this classic Southern duo.

Latin cuisine has been a major driver of the bold flavors that are leading menu development today.

As it turns out, Mom was right: Breakfast really is the most important meal of the day. Consumers today are looking for new and inventive breakfast options, and operators—from casual and family restaurants to QSR giants such as Taco Bell—are scrambling to offer breakfast items on their menus.

Dips, spreads and dressings are star performers in the bold, complex and authentic flavor profiles popular today.

Foodservice operators in every segment are revamping breakfast menus and adding more portable and healthy items—all in an effort to build traffic during the morning daypart.

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