Menu Matters

Picture for The Next Generation
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.
Picture for Flavor at Work: Paul Adams
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.
Picture for Flavor at Work: Jay Perry
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
Picture for The Main Event
How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?
Picture for Why Lent Matters
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.
Picture for Seafood Season
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Picture for Modern Menu Hits
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
Picture for The Social Game
How the eatertainment segment is upping the ante on fun food
Picture for Minding the Menu
Tracking the evolution of menu language that resonates with diners
Picture for The Innovation Game
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Picture for Innovating Within Ubiquity
Breathe new life into late-stage trends with creative flavors and forms