Food trends and recipes to keep menus fresh


Breakfast comes of age

No longer just an add-on, breakfast is big business, bringing in $57 billion a year to restaurants (2011 Mintel Breakfast Report). Savvy foodservice...


Sandwich reinvention

You might have guessed it but Technomic research confirms the trend: Sandwiches are the most menued entrée items across all segments and cuisine types. From 2010 through September, 2012, sandwiches beat out the next popular items, main salads and pizza, by a large margin.

Menus are pushing past traditional meat choices. Chefs are thinking outside the beef-pork-poultry box and putting more goat, rabbit and pigeon or squab in the center of the plate. Kazia Jankowski of the Sterling-Rice Group in Denver predicts that this will be a leading trend in 2014, as foodies increasingly seek alternative proteins, especially from small-scale producers.

An indulgent pasta dish sheds its calories without sacrificing taste.

With summer here, there’s a lot of call for liquid refreshment, both alcoholic and non. Here are the latest beverage trends, according to data from Chicago-based research firm, Technomic.

A scan of the restaurant industry as it mobilizes for the busy holiday season reveals three ripples that could surge into full-fledged trends.

While salads remain the go-to healthy choice in restaurants—76 percent of consumers order salads with some frequency, according to Chicago researcher Technomic—49 percent of patrons would like more varied options.

Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. At Winsight Media, we are constantly tracking trends.

Low-cost indulgences by the big burger chains, the next steps in customization, and turning cabbage—the pickled type—into the green type.

At Moe’s Southwest Grill, a new item has about a 10% chance of making it from the idea stage to the menu, and the process can take as long as a year.

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