facebook pixal

Food

Food trends and recipes to keep menus fresh

Food

At Worlds of Flavor, food memories drive innovation

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.

Food

Introducing RB’s new menu trends columnist, Nancy Kruse

From the Editor: Subscribers will get access to the menu maven's State of the Plate column every month as part of our broadening menu coverage.

Taste Tracker: Carrabba’s Italian spin on comfort; hearty Mexican fare at Abuelo’s and Taco John’s; Smashburger partners with Rick Bayless; and holiday-ready sweet treats.

Consumers are seeking authentic global flavors on quick-service and fast-casual restaurant menus, and they are willing to pay a premium for these culinary experiences. “Global flavors are among the...

Sourcing beef and pork from smaller local producers will alleviate some supply chain headaches. And it’s not necessarily more expensive.

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to allof my customers.”

Taste Tracker: TGI Fridays’ seasonal cocktails; Chopt goes to Mexico and Del Taco does tamales; Smashburger and Main Event shake things up; plants, burgers, chicken and pizza continue to trend.

Customers can order ready-to-grill meats from its newly unveiled Butcher Shop website.

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

The National Restaurant Association partnered with the professional chefs of the American Culinary Federation, whose members forecast what they think will reign on menus in the year ahead.

  • Page 4