Street Level Trends/

Picture for 2018 Trends Tour - Part 2
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.
Picture for Clever and Creative Menu Finds from the Trends Tour
While researching the Trends Tour of 2018 part 2, a few dishes stood out - the frico taco, onion dip, and the breakthrough of Sea Buckthorn.
Picture for Eyeing The Future
The twentieth Worlds of Flavor Conference provided the opportunity to reflect on the exciting changes and innovation that have moved foodservice forward over the past two decades, and contemplate the changes to come. As global cuisines continue to exert their influence on American menus, whether highly authentic or playfully mashed-up, that world becomes just a bit smaller with each passing year.
Picture for 2018 Trends Tour - part 1
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
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Frico and French onion dip are among some of the menu standouts from Chef Gerry Ludwig’s 2018 trends tour. See how they’re creating buzz on menus.
Picture for Cocktail Trends Tour
Countrywide research reveals five next-level beverage opportunities
Picture for On Trends 2017 - part two
Street-level research reveals creative sparks that can flame menu innovation
Picture for On Trends 2017 - Highlights
Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out
Picture for The New Fried Rice
Fried rice is versatile, economical and shareable
Picture for The Next Wave of Casual Cuisine
Emerging flavors and forms that will carry the torch for the casual cuisine mega-trend.
Picture for On Trends 2017 - part one
Street-level research brings fresh ideas and menu strategies
Picture for Trend Tracking at the Source: Part 2
Picture for Trend Tracking at the Source: Part I
From coast to coast, new restaurants provide clues to future menu direction
Picture for Menu Trends Firsthand: Part 2
Picture for Menu Trends Firsthand: Part 1
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Picture for Street-Level Trend Tracking, Part 2
Ongoing research reveals inspired ingredient and flavor innovation—with a sweet finish
Picture for Bite-Sized and Deep-Fried
More menus are featuring small bites that are shareable, craveable and crunchy
Picture for Street-Level Trend Tracking
Restaurant research in major U.S. cities uncovers creative menu ideas at every turn
Picture for A Push for Pulled Bacon
Brining and braising bacon yields a tender, delectable ingredient with multiple uses
Picture for The Dark Side: Chicken Thighs
Want flavorful, versatile and economical all in one cut of meat? Try the thigh.
Picture for A New Frontier for Tacos
Picture for Menu Trends, Coast to Coast
Picture for Savory Pancakes
Picture for Angeleno Inspiration
Picture for New York: The Forefront of Flavor
Picture for Chicago's Flavor Response