Food trends and recipes to keep menus fresh


Flavor drives demand

Millennials continue to exert influence on the world of beverages. They like their drinks on the sweet side and they like lots of choices. Suppliers have gotten the message and responded with specialty beverages aimed at that finicky demographic.


Redefining dessert

Technomic’s 2013 Dessert Consumer Trend Report shines a spotlight on the dessert diner, finding that dessert isn’t just an after-dinner treat anymore.

Chef Jehangir Mehta reinvents the classic sundae for a growing segment of consumers.

Foodservice operators in every segment are revamping breakfast menus and adding more portable and healthy items—all in an effort to build traffic during the morning daypart.

53 percent of people who have increased their lunch visits at fast-casual eateries in the last two years cite convenience as the motivating factor.

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Basque-style tapas, known as pintxos, appeal to millennials for their shareability and global flavors. They also score points with operators for high margins.

While bigger operations were touting seasonal tie-ins, several smaller restaurant concepts were drawing attention with novel menu additions. Here's a sampler plate.

Several trends driving the industry were underscored by the restaurants and chefs honored at the James Beard Awards.

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques.

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