Menu Trends 3/protein/
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
What’s not to like? Favorite deli flavors go beyond tradition.
Global protein treatments with on-trend opportunity and complex, craveable flavor
Spreading the excitement well beyond Lent, boosting sales and creating new dining preferences all year long
The shifting plate makeup is putting a renewed emphasis on quality protein with flavor at the forefront
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
The modern steakhouse tailors its menu to today’s evolving consumer
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
The next generation of global inspiration brings big, diverse flavors to protein dishes
Tapping the full potential of protein requires a flavor-centered touch
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Creative hot cooking methods accentuate the oyster’s treasures