We welcome you to our March to April 2019 issue aimed at chefs and menu developers.

This issue includes: street-level trends 2019, Eastern Med, hot cheese, Gen Z, dessert trends and flavor in delivery.

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Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.

Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu

Smoke’s distinctive air is wafting into new categories, including cocktails, fruit, vegetables and honey. Here are 10 trend-forward ideas for featuring creative smoked options on your menu.

Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks

Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.

Twelve pathways to on-trend, signature desserts

Four opportunities for the sweet side of the menu

How delivery helps restaurants manage customers’ brand experience

Exploration of global flavors sparks breakfast creativity