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Food trends and recipes to keep menus fresh



“CPG retailers putting a major emphasis—both in square footage and in the quality and culinary component—on their fresh food,” says Justin Massa, founder and president of Chicago researcher Food Genius.


Speed-scratch prep builds dessert sales

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Say goodbye to the old array of croutons, sliced black olives and cottage cheese. Operators are rejuvenating the salad bar to meet patrons’ yen for customization and healthful options.

A dozen notable food, drink and menu trends bubbled from the show floor and educational sessions at the National Restaurant Show.

The quest for new preparations is taking restaurants in some unusual directions. Here's a panoramic view.

While the lunch menu at San Antonio’s Granary ‘Cue & Brew focuses on classic local dishes, chef-owner Tim Rattray is all about bringing international flavor.

To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.

Now’s the time to start planning for Cinco de Mayo, the May 5th holiday commemorating victory for the Mexican army at the Battle of Puebla.

Operators can catch some of that patriotic spirit by planning menus focused on favorite summertime recipes.

From dips to drizzles, sauces today are every bit as important as they were in the days of Auguste Escoffier.

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