What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.
Gerry Ludwig and his team visited 113 restaurants and tasted 1,107 dishes on their annual street-level trends tour, finding actionable insights that can translate onto today's menus. Here's part two in our series, delivering even more on-trend takeaways.
Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.
Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.
While researching the Trends Tour of 2018 part 2, a few dishes stood out - the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group, from the pure craveability of a Teres major steak, cooked sous vide then grilled, to Spaghetti-Stuffed Meatballs that turn a beloved classic literally inside out.
At San Francisco’s Bluestem Brasserie, the Grilled Cheese and Honey is the ultimate comfort food.
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Magazine
This issue includes Street Level Trends part 2 from Gerry Ludwig.
There’s also more about Gen Z, ramen, white bread, cheese trends, coffee cocktails, and plant-based menu ideas.
We have 10 non-alcoholic cocktail inspirations, and 10 ways to build flavor with meat. And from commodity boards we have deep flavor impacts. Also, read the second article in our new Flavor ROI section.
READ MORE | SUBSCRIBE
There’s also more about Gen Z, ramen, white bread, cheese trends, coffee cocktails, and plant-based menu ideas.
We have 10 non-alcoholic cocktail inspirations, and 10 ways to build flavor with meat. And from commodity boards we have deep flavor impacts. Also, read the second article in our new Flavor ROI section.
READ MORE | SUBSCRIBE
Videos
Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Ingredients
Timothy Griffin, director of culinary innovation at Kona Grill, shares the trifecta of flavors that inspires him.
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
Beverages
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
Desserts
When it comes to desserts, dining consumers want to be surprised and delighted. Enter modern texture. In this age of complex flavor experiences, we’ve moved well beyond sprinkles and tuiles. Here are five examples of pitch-perfect textural play in modern desserts.
Ousia offers its Donut Pikilia: Housemade sampler of Halva Mousse with hazelnut chocolate, Mastiha Yogurt Mousse with pistachio glaze, and Spiced Apple
Strategy
The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
