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Food trends and recipes to keep menus fresh

Food

5 funky menu trends from Technomic’s Trends & Directions Conference

 By Lizzy Freier on Jul. 05, 2016

A review of the trends likely to reshape menus in the months ahead revealed some fun and out-there currents. Here's a sampling.

Food

Treating produce like meat

 By Joan M. Lang on Jul. 19, 2016

As consumers become increasingly interested in veg-centric dishes, chefs are coaxing more flavor out of produce with techniques typically applied to meat.

Food

Ingredient upgrades boost sandwich sales at Fazoli's

By Patricia Cobe on Jul. 19, 2016

Fazoli’s wanted to expand its catering platform, and sandwiches are a must-have. So early this year, Fazoli’s replaced its Submarinos with Primo Submarinos.

Food

Taking dessert to new heights

By Patricia Cobe on Jul. 19, 2016

While most full-service chains are downsizing dessert lists, unique sundaes are up 35%. Ted’s Montana Grill has jumped on the trend with its seasonal strawberry shortcake.

Food

5 ways to market fruit and vegetable rejects on the menu

By Patricia Cobe on Jul. 19, 2016

Vegetable scraps and imperfect produce are making it onto the dining table instead of getting tossed in the trash.

Food

3 trendlettes we’re watching for August

By Alaina Lancaster on Jul. 27, 2016

This month’s menu trends provide comforting flavors in a thrilling format.

Food

Fish sauces seep onto all sorts of menus

By Lizzy Freier on Aug. 02, 2016

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

Food

Concepts that aren't afraid to fry

By Kelsey Squire on Aug. 11, 2016

Despite a growing demand for healthy choices, 80% of consumers say they visit a restaurant more than once a month to satisfy a fried food craving.

Food

Brisket is on fire

By Peter Romeo on Aug. 11, 2016

The LTO of the moment seems to be any prep that incorporates the smoked barbecue staple.

Food

Menu predictions for winter ingredients

By Lizzy Freier on Aug. 15, 2016

Even though we’re in the heart of summer, menu development plans for winter are underway. Here are a few ideas for keeping your options on trend.

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