Food trends and recipes to keep menus fresh


Mix-and-match side veggies move to the center of the plate

Some operators are menuing mix-and-match vegetable sides as entrees to appeal to consumers’ increasing desire for veggie variety and choice.


Fries toward the future

Health, shmealth—consumers want their fries, but not exactly in the same old way.

Implementing more natural frying practices can be an area of opportunity for operators.

Guests can also enter for a chance to win free burritos for a year.

The chain will test the service at 10 locations in Charlotte, N.C.

Many current trends will continue to grow next year, per the National Restaurant Association’s annual What’s Hot forecast, which brings global influences to the forefront.

Consumers and operators alike sometimes think of soup as a primarily cold-weather dish, but with a bit of tweaking of ingredients and flavors to reflect the seasons, soup can be eaten and enjoyed year-round.

Getting bored with winter produce? These five recipes offer fresh inspiration, featuring fruits and vegetables available right now.

With the rising popularity of foods such as Nashville hot chicken and Sriracha everything, it’s safe to say that consumers love bold, spicy flavors.

Customers are starting to realize that many cocktails pack a load of calories. Responding to rising demand, a growing number of restaurants are developing slimmer sippers.

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