This is the second installment of my annual report on insights gained from my team’s research visits to new restaurants in the three major trend-driving cities of New York, Los Angeles and Chicago.
This feature will not only outline emerging opportunities based on patterns identified with menu item and ingredient incidences across our targeted cities, but we’ll also highlight new ideas that involve a single menu item or stem from a single-unit restaurant concept.
Collectively, these trends represent ideation opportunities for foodservice operators in varying segments across the country.
- Hummus Beyond Chickpeas
- Fried Rice: Going Global
- Boozy Milk: Hopefully Not For Breakfast
- Serving The Whole Bird
- Shareable Seafood: In The Bag