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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 7

Plant-based seafood and healthy comfort food highlight emerging menu trends

Here's a look at some of the food trends that were in focus at Foodservice Director's recent Menu Directions Conference.


How Rick Petralia is pushing the envelope on flavor at Freddy’s

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

Chef Chris Curtiss ties into National Pasta Day with the debut of seasonal pastas in on-trend shapes.

Just Salad adds plant-based chicken; Chopt travels to New Mexico; Mod Pizza and Habit Grill pick pumpkin; and comfort makes a comeback.

Limited-edition Arby’s Smoked Bourbon is infused with the same smoked oak as its Smokehouse Sandwiches.

The amped-up fries run for a very limited time but fans can hunt down availability on a digital tracking system.

Four of the chain’s most popular dressings will roll out later this month in Cincinnati and Tennessee stores.

The Pacific Northwest chain sticks to its mission of local sourcing to bring the seasonal LTO to menus.

Also trending this week: Halloween treats at Baskin-Robbins and Insomnia Cookies; Krystal’s mini chicks; Zaxby’s loaded fries and pork makes menu news.

The LTO ties into Halloween and promotes the chain’s Home of the Ghosts feature in the BK app.

The thicker, fluffier French toast debuts Monday, along with seven new all-day menu items.

The market for processed plant-based meat alternatives is shrinking, according to new research and purchasing data.

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