A monthly eNewsletter showcasing industry supplier-based recipes focused on trends and designed to stimulate menu ideas within foodservice operations.


Convenience drives lunch visits at restaurants

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.


Vegetarianism a rising trend on menus

Customers who seek a meatless dish for reasons of health, ethics or just because it sounds yummy on the menu, are very important people in restaurants today.

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.

The summer season provides the perfect opportunity for restaurants to incorporate seasonal flavors into menus.

Dips, spreads and dressings are star performers in the bold, complex and authentic flavor profiles popular today.

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.

Street food’s popularity is continuing to skyrocket, and it’s easy to see what makes this type of food a crowd favorite. Quick and convenient, street food often provides a simple, accessible way for customers to experience unique ethnic cuisines.

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.

The well-practiced technique of roasting allows the flavors of winter to shine in just about any dish. One of the oldest forms of cooking, roasting, brings out the complex flavors of a variety of seasonal vegetables while providing the richness and warmth consumers look for in the colder months.

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