Ocean-Raised Sashimi-Grade Fish High in Omega-3s

Turkey carries global flavors while keeping things familiar in modern sandwiches

This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon

PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches

Meaty comfort with broad versatility

Replace the protein with a seafood option in these classic meat-centric sandwiches

Menu developers are wielding fried chicken skins in wildly creative ways

Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Leveraging the indulgent side of plant-forward menu innovation

Creative flavor play lifts the already soaring 
fried chicken higher and higher

Ideal for takeout, handhelds reel in the growing demand for seafood

Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus

Employing a modern approach with global flavors for plant-forward menu development

Employ culinary techniques to convey premium cues in takeout fish dishes

The Eastern Med ingredient with a long reach

Join our chefs as they discuss how smoked meats can help your carryout menu.

Premium Aussie lamb helps you stay relevant and profitable

Prepping and serving seafood skin-on yields numerous benefits

A dozen ways to deliver dishes that soothe the soul

Inspired by the veg-centric movement, fruit is revealing its culinary potential

These four bean dishes offer a rich pathway to plant-forward craveability

Modern ways that chefs are featuring meat, poultry and game

Lenten menu innovations offer long-term inspiration

Chefs are flying high with poultry

Telling a flavor story with a concentration on Italian regions

Aussie Lamb Carnitas Tacos with habanero cabbage and roasted peanuts, using pasture-raised leg of lamb

Consumer data from a recent Datassential survey reinforces the importance of strategies around plant-forward and functional foods on menus today

Serious innovation helps keep this category in the zeitgeist

Menu strategies in a plant-forward landscape

Chefs continue their deep-water exploration of delicious seafood

Functional ingredients find a mainstream home in plant-forward burgers

Five categories emerge as proving grounds for success

Chefs showcase creative ways to highlight seafood

The snacking category offers a great place for meat-centric innovation

Answer the call for nutrient-rich dishes that power menus

Chefs are showing off the shareable side of seafood

Modern takes on traditional Turkish small plates

Hearty, versatile and familiar, meatballs roll out a winning shareables strategy

Give guests a thrill with exciting global flavors

Using comfort-food menu platforms to showcase seafood

These two lesser known ingredients provide big menu impact

Chefs share flavor-forward cross-utilization ideas

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

This shareable dish of Middle Eastern Alaska Fish Cakes with Green Tahini Sauce captures the big opportunity in bringing together seafood, snackability and trending Eastern Med flavors

Hot dogs and sausages carry a winning combination of familiarity and street cred

This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone

Tap into trending global flavors while staying in your guests’ comfort zone

Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls

What better springboard for seafood innovation than Lent? Seafood consumption up, and there’s a general uptick in excitement around seafood. The pathway to success follows two strategies that walk hand-in-hand today: flavor and sustainability.

At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.

Serving more seafood will help customers improve their overall quality of life. Here are 8 seafood nutrition facts curated by the Seafood Nutrition Partnership servers can use to seal the seafood sale.

Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.

Unique breadings, global sauces, inventive formats and sustainable sourcing paint a picture of the elevated fried seafood landscape of the future.

This Grass-Fed Aussie Beef Sous Vide in Grass-Fed Butter is a prime example of a modern entrée that pays serious attention to both flavor detail and integrity of product.

Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.

Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.

Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics

Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”

Altabira City Tavern offers a Ribeye with poblano potato purée, melted leeks, wilted arugula, sautéed oyster mushrooms, roasted cipollini demi-glace

Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale

Nico Osteria offers a Lobster Spaghetti Pasta infused with lobster roe, blanched lobster meat, lobster miso sauce, guanciale and spring onion

Quiznos offers a Lobster & Seafood Scampi Bake: Garlic-baked lobster and seafood, mozzarella, mushrooms and onions, tomatoes, aïoli, served on artisan bread

Okeechobee Steakhouse offers a Cowboy Ribeye: slow roasted and served with housemade au jus

Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki

Publican Anker offers Fried Shrimp with pepper jelly, pickled shallot, chive cream cheese, chow-chow, fresh mint, cilantro

True Aussie Beef & Lamb offers Madras Curry Lamb Sliders with yogurt-mint-lime sauce, cucumbers and arugula

Intercontinental Chicago Magnificent Mile offers Braised Short Rib with candied pork belly and Mission fig reduction

Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing

Michael Jordan’s Steak House offers Charred Sea Scallops glazed with white miso paste, yuzu juice, gochujang

Público offers Baked Oysters with corn custard and smoked trout roe

Brunos Italian Kitchen offers a Grilled Mediterranean Sea Bream with roasted seasonal vegetables and fingerling potatoes, green olive-lemon salsa

Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco

Pinstripes offers Gnocchi & Ahi Tuna: Seared ricotta gnocchi in garlic butter and Parmesan, with fresh tuna and Calabrese vinaigrette

Temple Bar offers Heritage Pork with Lacinato kale, roasted sweet potatoes with miso and black barbecue sauce

The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips

Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche

101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro

Tacology offers a Soft-Shell Crab Taco with creamy jalapeño sauce

The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread

The Rez Grill offers King Crab: Grilled Alaskan king crab legs, grainy mustard butter, chimichurri

D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing

National Pork Board With Pig Bleecker offers a Smoked & Grilled Pork Chop with peach-habanero jam, firecracker onions, greens, beans and pickled turnip

Slapfish offers its Clobster Grilled Cheese: Maine lobster, Dungeness crab, aged white cheddar, mozzarella, sourdough bread, with Jersey sauce

Manzo At Eataly Flatiron offers Arrosto D’Agnello: Roasted lamb shank with rosemary, thyme, potatoes, red onion and artichokes

Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds

Artichoke Basille’s Pizza offers a Crab Pie: Crab sauce with herbs, mozzarella and surimi crabmeat stuffing atop signature pizza dough, topped with fresh parsley

Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori

Db Bistro Moderne offers its Beef Rossini: Filet mignon served over pommes lyonnaise, topped with foie gras, truffles and beef jus

Snap Kitchen offers its Naked Salmon: Grilled salmon, grass-fed ghee, baby spinach, kale, broccolini, red peppers, shallots

Gianni’s Steakhouse & Seafood offers a Bavette House-cut Limousin beef with roasted garlic and Béarnaise sauce

Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans

Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce

Burtons Grill & Bar offers a Salmon Romesco: Bronzed Gulf of Maine salmon, romesco sauce, herbed jasmine rice, julienne vegetables, citrus-fennel slaw

Mŏkbar offers a Mŏkbar Classic: Ramen, braised pork, gochujang pork broth, shiitake mushrooms, spinach, bean sprouts, scallion, nori

Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli

Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing

Maison 208 offers Australian Lamb Chops with Okinawa potatoes, Pinot Noir, hazelnut-spice crust

Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot

Portsmith offers a Fried Fish & Waffle with housemade tartar sauce and Dark Matter malt maple syrup

Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate

Coast Guard House offers a Pan-Roasted Rhode Island Striped Bass with local summer succotash, smoked romesco broth and sweet-corn custard

Gategroup/Delta Air Lines offers a Short Rib and Pickled Caramelized Onion Grilled Cheese Sandwich

Tánsuŏ offers a Char Siu Black Cod Black cod marinated with char siu sauce, broiled, then topped with XO sauce

Urban Plates offers a Chimichurri Grass-Fed Steak Plate served with hot or chilled sides and char-grilled bread

Urbain 40 offers a Ginger-Teriyaki Char-Crusted Yellowfin Tuna Filet with young carrots, snap peas, lotus root and mushrooms, curry butter emulsion

Steadfast offers Halibut with brown-butter solids, artichoke purée, artichoke chips, roasted sunchokes, pickled sunchokes, shaved lemon, preserved lemon, cress

The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce

Woods Hill Table offers Calendar Mussels with anadama bread and crunchy ham vinaigrette

Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan

Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo

Blue Oak BBQ offers The Doobin Lubin: Brisket or pulled pork, spicy green-onion sausage, ginger-sesame coleslaw, pickles, onions, sesame seed bun

Doghaus offers a Sooo Cali Beef hot dog with wild arugula, avocado, tomato, fried onions, spicy basil aïoli on King’s Hawaiian rolls

Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro

C&S Chowder House offers a Chargrilled Oysters with garlic butter, Parmesan, lemon, Cajun spices

Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds

Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus

Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi

12 seafood categories where opportunities abound, helping answer the call for new and exciting while satisfying a desire for wholesome protein choices

Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.

Flavor-rich döner and shawarma are ripe for mainstream menu development. Their built-in craveability, coupled with an ease of translation into creative interpretations, make them a good bet for successful menu development.

4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.

10 ways to key into this exciting and appealing seafood offerings trend

For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.

Lent brings big opportunity for boosting business while tapping into modern seafood strategies

Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications

Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field

A cheese-centric approach leads to small-plate success

Nels Storm introduces five flavors that inspire culinary creativity

Commodity boards showcase how to harness trending global flavors

New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu

Thanks to inspired flavor combinations, today's chicken wings are taking flight

Modern barbecue trends rely on a secret sauce of authenticity and innovation

Creativity and contrast mark the modern fish taco

This trend sees seafood boldly stepping out of its traditional confines and embracing big flavor combinations and casual presentations. Chefs are menuing seafood in thrilling ways, underpinning the dishes with an approachable, but meaningful message of sustainability.

Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar