Menu developers and trend analysts share their ideas on leveraging next-level sweeteners
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Chefs and trend analysts weigh in on the drivers and menu opportunities with shoulder hours
Menu developers and consultants share their ideas on leveraging the Thai mash-up trend
Chefs and trend analysts weigh in on the drivers and menu opportunities with skewered meats
Chefs and trend analysts weigh in on the drivers and menu opportunities with cider
Chefs and trend analysts weigh in on the drivers and menu opportunities with malted milk
Chefs and trend analysts weigh in on the drivers and menu opportunities with Asian breakfast offerings
Menu developers and trend analysts share their ideas on leveraging color
Chefs and trend analysts weigh in on the drivers and menu opportunities with brown butter
Chefs and trend analysts weigh in on the drivers and menu opportunities with mustard
Chefs and trend analysts weigh in on the drivers and menu opportunities with plant-based seafood
Level up your beverage menu with these cool coffee trends
New innovation casts three dishes as stars in a surge of exciting flavor play in this always-popular cuisine
Plant-based seafood is making big waves on modern menus
The rising appeal of charcuterie is being fueled by five factors
Savory hand pies are answering today’s call for comfort and portability
Chefs and trend analysts weigh in on the drivers and menu opportunities with tropical flavors
This Spanish sandwich is primed for further adaptation on American menus
Chefs are taking modern inspiration from island flavors and ingredients
Modern approaches allow this essential ingredient to take center stage
Chefs and trend analysts weigh in on the drivers and menu opportunities with Spanish bocadillos
Chefs are discovering a flavor system ripe for success
Charcuterie’s renewed popularity presents exciting opportunities across the menu
Rediscovery and reinvention are yielding new opportunities for flavor innovation
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Three nontraditional charcuterie boards to try
Chefs and trend analysts weigh in on the drivers and menu opportunities with charcuterie
Chefs and trend analysts weigh in on the drivers and menu opportunities with cold coffee
Chefs and trend analysts weigh in on the drivers and menu opportunities with bananas
Chefs and trend analysts weigh in on the drivers and menu opportunities with savory hand pies
Chefs and trend analysts weigh in on the drivers and menu opportunities with salt
Chefs and trend analysts weigh in on the drivers and menu opportunities with Mexican comfort
Chefs and trend analysts weigh in on the drivers and menu opportunities with modern Greek
This savory, crispy Chinese crêpe holds potential to be the next big handheld on American menus.
Thanks to serious creativity, the everyday egg is moving into a high-impact category.
Vegan fare is moving from functional to decadent, enticing a wider range of consumers.
The boom in Eastern Med and communal dining brings flatbreads to the table.
This Cantonese condiment packs an umami wallop. One of our top 10 flavor trends for 2019.
New restaurants are popping up, celebrated for their creative approach that combines French technique with American ingenuity. Less about bold mash-up and more about sublime interpretation, the modern French trend opens up a new world.
Fueled by a number of significant drivers, chefs are taking rice to the next level
Modern pearls, dusts, powders and crystals introduce captivating texture
Thrilling new variations bring classic, flaky pastries into modern menu development
Both nonalcoholic and boozy beverages are getting a winning dose of wellness-promoting ingredients
An introduction to our special Trends edition from Publisher/Editor-in-Chief Cathy Nash Holley
This Levantine flatbread demonstrates the richness of opportunity
The chefs, food & beverage experts and industry analysts who provided insights for this special issue
Looking beyond 2019, what flavors, ingredients and movements are at the edge of the trend cycle?
Insights into the jianbing trend from our panel of experts
The bing is a reminder to develop memorable handhelds that are popping with layered flavor, varying and distinct textures and solid value
Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”
Insights into the egg trend from our panel of experts
Competition is intensifying fast in the vegan space - we look at why
Insights into the vegan trend from our panel of experts
Flatbreads offer huge versatility—find your “native” flatbread and top it with your ingredients from the season
Insights from our team of experts
Insights from our team of experts
The opportunity here is to focus on local/regional French cuisine as a source of inspiration
Insights into the French cuisine trend from our panel of experts
Porridge + Puffs in Los Angeles creates explosively flavorful porridge bowls that feature elaborate layers of ingredients
Insights into the rice trend from our panel of experts
Ideas for textual enhancements to update existing menu items.
Insights into the texture trend from our panel of experts
Insights into the texture trend from our panel of experts
Bring a healthy halo to your cocktails and non-alc drinks
Insights into the texture trend from our panel of experts
With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.
The opportunity with plant-based purées keeps pushing further into menu development, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations.
Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations
Forward-thinking operators are melding smoothies with cold-brew coffee for a luscious, refreshing, on-trend drink
In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery
Introduce the exotic flavors of India into your beverages
With their playful, relaxed vibe, modern slushies and shakes offer huge opportunity.
Fish spreads, smoked mussels and their ilk are becoming the new hip and cool bar bites. Seafood has become shareable, thanks to intriguing culinary technique and appealing presentation.
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Indian food is catching fire this year. Approachability is everything. With diners game for the next flavor frontier, Indian mash-ups are poised to offer a differentiating thrill.
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.
Creative brittles, crumbles, crispy bits and popped grains are upgrading the dining experience. Chefs are taking textural play to the next level - and having fun.
In today’s foodservice landscape, unique flavor-building is key to menu differentiation and brand loyalty. Spicy yogurt helps tell a compelling flavor story that draws guests in with the guarantee of a creamy mouthfeel and the promise of adventure.
Today's tacos take inspiration from all cuisines including Latin, Southeast Asian, Indian, Mediterranean. There's a huge opportunity in global taco mash-ups with a casual, social vibe.
Sorghum’s flour answers the demand for both gluten-free and whole-grain. Sorghum syrup offers a mild, sweet, distinctive flavor. And popped sorghum makes a perfect whimsical crunchy topper.
Falafel is a plant-based superstar, with craveable texture, customizable flavor and endless versatility. It’s cheap and delicious, and chefs can create signature versions to keep customers interested and satisfied.
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
The chefs, food & beverage experts and industry analysts who provided insights for this special Top 10 Trends 2018 issue
This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends
Looking beyond 2018, what flavors, ingredients and movements are at the edge of the trend cycle?
Cold brew coffee offers on-trend beverage builds
Coffee and cereal milk: tapping into morning cravings for on-trend brunch cocktails.
4 areas to explore to create a memorable, whimsical cocktail experience for your guests.
Chefs are dialing up the delivery, updating this delicious classic and twisting it into new formats
Menu ideas that borrow from the rotating spit concept but vary the protein and flavors
The layers of flavor that build craveability in Eastern Med sandwiches
Move the falafel into a mini-burger format with a simple shift in shape.
Indian flavors are moving into the beverage realm, adding their bold flavors
Indian cuisine mash-ups are an ingenious way to introduce bold, unfamiliar flavors in approachable, loved formats.
Some of the most prominent Indian pantry items that are ripe for the picking.
On-trend ingredients that help build a craveable falafel dish.
4 trends that adapt well in taco format creating portable, powerful flavor
The opportunities to leverage the sorghum trend across all dayparts are endless
Chefs are now moving tacos to the sweet side of the menu
10 proven flavor combinations that hit that sweet spot of craveability and familiarity presented in taco format
Recipe for Browned Bratwurst and sliced onions simmered in dark beer with garlic and thyme served in a warm Mission® 6″ Heat Pressed Flour Tortilla
Try these add-ins to keep this condiment on the cutting edge.
Ideas and inspiration for how to use yogurt creatively in your menus.
Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.
Dust beverage rims with sugar crystals and spices to add textural delight
Use texture to surprise and delight consumers with unexpected, flavor-enhancing experiences
A number of drivers are pushing falafel into the spotlight: the fascination with Eastern Mediterranean flavors, the rise in plant-forward cuisine and the chickpea boom.
Sorghum’s role in beverages is on the rise, with its versatility ranging from sweetener to spirit
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Plant-based purées are a smart way to exploit this area of growth.
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Plant-based purées are a smart way to exploit this area of growth.
Welcome to the January-February 2018 Top 10 Trends issue from Publisher/Editor-in-Chief Cathy Nash Holley
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Sorghum is finally going national. Here are five ways to feature it on your menu.
10 ways to key into this exciting and appealing seafood offerings trend
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
Insights into the plant-based purées trend from our panel of experts
Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.
Insights into the Indian mash-ups trend from our panel of experts
Insights into the Eastern Mediterranean meats trend from our panel of experts
Insights into the trend of interesting textures, from our panel of experts
Spicy yogurt brings a cool kick to the brunch menu. Here are four easy ways with chilaquiles, hash browns, yogurt bowls and pancakes.
Insights into the spicy yogurt trend from our panel of experts
Insights into the tacos 2.0 trend from our panel of experts
Insights into the Sorghum trend from our panel of experts
Sorghum is finally going national. Here are five ways to feature it on your menu.
Traditional falafel dishes are evolving - here are four new formats to consider
Insights into the falafel trend from our panel of experts
Insights into the fun cocktails trend from our panel of experts
Ideas and inspiration for using plant-based purées on your menu.
Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare
Chefs are rediscovering the potential of this classic technique. The Hasselback technique encourages a fun interpretation of today’s best flavor systems.
Modern nachos are showcasing unexpected flavor systems
Pull in both seacuterie and classic dishes for a crowd-pleasing range of seafood options to serve at the bar