2019 July-August | The Latest
Classic ingredients enjoy flavor-forward new treatments
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Author: Gerry Ludwig
2019 March-April | Street-level Trends
In 15 days that averaged 19 hours per day, Gerry Ludwig’s team visited 116 new restaurants across the three cities, tasting 1,205 dishes along the way. This year’s greatest takeaway was the growing influence of global cuisines on mainstream menus.
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2019 January-February Top Ten Trends | Top 10 Trends
Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”
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2019 January-February Top Ten Trends | Top 10 Trends
Porridge + Puffs in Los Angeles creates explosively flavorful porridge bowls that feature elaborate layers of ingredients
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2018 September-October | Street-level Trends
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.
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