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Food trends and recipes to keep menus fresh


Bubbles rising

Prosecco, Moscato, Asti, Cava, Cremant, Sekt and sparkling wines are gaining in popularity among younger drinking-age consumers. These festive frizzantes offer great value, and the holiday season is an ideal time to expand your sparkler selection.


How menus are capitalizing on the ethnic-dips trend

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

Here are five recent concept launches Chef Gerry Ludwig encountered during his journey to conduct research on menu and restaurant trends. Whether they’re within your same segment or not, they’re ones to watch.

McDonald’s plans to customize its menu toward regional preferences and better-for-you items starting in January 2015.

All-day breakfast is building sales for concepts that deliver on trends.

In a 2015 Technomic survey, 72 percent of consumers said they now expect restaurants to allow them to customize meals. But it can be a struggle to execute.

Chefs from more than a dozen countries and many regions of the United States shared their expertise through demos, presentations and tastings at the Culinary Institute of America’s Worlds of Flavor conference last week. Cooking was the medium through which they shared their stories, but as restaurant owners, they included some business lessons in their insights as well.

It's the heart of LTO and specials season for the restaurant industry. Here are a few introductions or tests that stand out in the torrent of new customer lures.

Chili’s Grill & Bar may have been founded in 1975 by a group of “hamburger hippies,” but a few culinary tweaks are reinventing those tastes for today’s customers.

Late last year, BJ’s revamped its better-for-you menu to put more focus on nutrient-packed choices. One of the first items to get a makeover was the salmon quinoa bowl.

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