Street level trends part 2 from Gerry Ludwig, Gen Z, ramen, white bread, cheese trends, coffee cocktails, plant inspiration, and much more including our new Flavor ROI section.
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Stories in this Issue
Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.
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.
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.
Welcome to the September-October 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars: avocado-mango ice cream, Mexican hot chocolate sauce, avocado whipped cream, chocolate-chipotle avocado doughnut holes, dark chocolate curls and avocado “sprinkles.”
Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.
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.
As Millennials move onto the next phase of life, a younger generation is nipping at Millennials’ heels, taking shape and asserting itself in foodservice. Coined as Gen Z, these young guns are defined by Datassential as between the ages of eight and 20. 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.
Chefs are rediscovering the beauty of white bread—how it offers structure but surrenders to textural elements, like fried chicken, tonkatsu and fried bologna. We bring you 5 modern takes on white bread sandwiches.
Chefs across the country are taking something inherently craveable and familiar — cheese — and relying on it to elevate a menu item. Infinitely adaptable and universally loved, cheese offers a sound strategy in modern menu development. Here’s what’s hitting creative menus today.
Meat continues to be center stage, requiring flavor innovation to drive menu differentiation. We cover the what, where and why for innovating with meat.
Flavor has always been an imperative on menus, but today the expectations are higher than ever. Chefs are outdoing themselves, raising the bar with creative flavor combinations. Access to the global pantry, along with a joyful experimentation in mash-ups, is raising expectations while making flavor possibilities endless. Here are some menu builds that showcase creative components that pack a significant flavor punch.
Coffee and tea cocktails offer on-trend opportunity. Together, coffee and tea carry a lot of good menu juju.
A case study of King + Duke’s foray into veg-forward flavors. Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. “I wanted to put something on the menu that was veg-forward and still craveable—no trade down for our guests.” He developed the Hearth Baked Lasagna and a “blended burger” special on King + Duke’s lunch menu, combining ground beef and mushrooms in a way that doesn’t diminish the burger’s beefy promise.
At its core, ramen boasts a deep, savory broth, well-placed toppings and chewy, delicate noodles. Authentic replication used to be the order of the day, but now creative interpretations of ramen are taking hold—as long as the promise of flavor complexity, comfort and a touch of adventure remain intact.