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Food trends and recipes to keep menus fresh


Inside the kids’ meal mind

Everyone is on the restaurant industry’s back to improve kids’ menus. The White House, USDA, commodity boards, parents, nutrition advocacy groups, the medical community and more are pushing for healthier menu options.


The clockless sandwich

The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.

It wasn’t that long ago that Americans were still pronouncing the final T in Cabernet and didn’t realize it was the major grape in Left Bank Bordeaux. Well, maybe they still don’t know a lot about Bordeaux but they can order a Cab (and Merlot) without stumbling. The chart below offers help on other tongue-twisting varietals.

Sunchokes are beginning to shine on menus in a variety of applications—as a pureè, roasted for a side dish and as the main ingredient in a rich, warming soup.

U.S. pizza restaurant sales are expected to reach $44 billion by 2017, according to Mintel’s latest research. Traditional pizza options remain popular, but consumers’ pizza tastes are broadening when it comes to topping off their pies.

Restaurants are creating new kids' menu ideas to win over today's young customers and their families.

Chicken-and-biscuit and chicken-and-waffle combos appear on about 6% of menus nationwide. While growth was flat over the last year, it varies by region.

While the James Beard Foundation Awards typically highlight the best of the best from major food cities around the country, this year’s list of winners read a little differently on the map.

The FDA’s latest menu-labeling regulations draft, released in September and scheduled to take effect on Dec. 1, 2016, provides answers for catering.

Plant-based entrees were named on several forecasters’ top trends lists for 2016, positioning Mediterranean-focused fast casuals in a sweet spot.

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