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Food trends and recipes to keep menus fresh


Q&A: How fine dining is interpreted for fast casual

Chefs are powering the next wave of fast casuals, a trend that was reinforced by four leaders of the segment during a panel at the CIA’s 2016 Worlds of Flavor conference.


Treating produce like meat

As consumers become increasingly interested in veg-centric dishes, chefs are coaxing more flavor out of produce with techniques typically applied to meat.

Four new flavors dethrone Sriracha to become the fastest-growing menu flavors.

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans.

Looking for success with another emerging, easy-to-execute trend, First Watch rolled out the A.M. Superfoods Bowl—an on-trend bowl with hot-right-now chia seeds.

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

Homestyle ingredients and dishes can offer an experience that’s nostalgic and familiar—which is why comfort foods never go out of style.

Its new lineup of naked chicken menu items will be available until mid-November.

The Sriracha pretzel and pretzel nuggets will be available for a limited time.

The four sandwiches are available for dine in and delivery.

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