Food trends and recipes to keep menus fresh


Easing into ethnic eating

Here's how some operators are getting customers on board with emerging cuisines.


Plant-based proteins, eco-conscious packaging top 2020 industry trends

The National Restaurant Association, in partnership with Technomic, reveals the year’s biggest menu and foodservice game-changers.

Many chains are playing to diners' diet resolutions, while a few are offering a chance to indulge.

It’s tough for any one concept to stand out from the rest. But for national brand partners looking to team up with a winner, Spurrier’s Gridiron Grill offers great potential.

By innovating on this familiar format, restaurants can pique consumers’ interest—and keep them coming back for more. Check out a few ways to update the sandwich menu with these current sandwich trends

The chain will debut a sandwich made with Impossible Sausage as it works to bolster its own breakfast business.

Hear how the concept is keeping up with the tastes of today’s diners.

On-trend bowls are proliferating on menus to entice post-holiday customers.

Technomic’s Breakfast Consumer Trend Report reveals a shift in eating habits and customer demands that are changing up the morning meal.

These ingredients, flavors and culinary movements had the biggest impact this year.

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