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Food trends and recipes to keep menus fresh


Sigep 2022 to outline what’s new and next in the dessert-and-coffee foodservice sector

What benefits can the global gelato, pastry, bakery and coffee foodservice industries gain from participating at Sigep 2022? Sigep, the Dolce World Expo organized by the Italian Exhibition Group, w...


Analysts expect a broader test of McDonald’s McPlant burger next year

The plant-based sandwich is apparently performing well in a limited, eight-store test. But it could still be some time before the product appears on nationwide menus.

Unique ingredients, artisanal sourcing and creative presentations are taking the traditional meat-and-cheese board to the next level.

Taste Tracker: First Watch and Bar Louie go big at brunch; gingerbread, pomegranate & mint trend; cluckin’ at Jollibee’s and Miller’s Ale House; Red Lobster dives into sea-cuterie.

2022 is shaping up to be a bounce-back year, according to Technomic’s Global Trends Forecast, with both familiar and emerging trends impacting foodservice.

Taste Tracker: IHOP does breakfast to go; celebrate the Mexican way at Fuzzy’s, Torchy’s and Miguel’s Jr.; Chili’s mixes up seasonal sips and more menu news of the week.

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Black truffles, cherry peppers, avocado and more are helping the fast casual drive check averages even as margins get hit by soaring labor, food and supply costs.

From the Editor: Subscribers will get access to the menu maven's State of the Plate column every month as part of our broadening menu coverage.

The fast casual, which rarely rolls out new menu additions, is debuting Orange Szechuan for a limited time for its wings and thighs.

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