Super Bowls Commodity boards harness the momentum of the bowl trend
Commodity boards harness the momentum of the bowl trend
The priorities of a generation continue to shape our industry in profound ways
Olga’s Kitchen offers Carolina BBQ Olga - Barbecue smoked pork, cheddar, pickle, onion straws
New York-based Dinosaur Bar-B-Que recently added two signature barbecue bowls to its menu
On-trend menu builds that stand out with rich flavor stories
Twelve ways to satiate diners’ never-ending appetite for heat
Minding the Menu Tracking the evolution of menu language that resonates with diners
Tracking the evolution of menu language that resonates with diners
Generic tomato soup and clam chowder will probably never go away, but creative innovation can help elevate soups to signature. Here are 10 upgrades, from creative garnishes to edgy, global mash-ups, that could give chicken noodle a run for your profits.
Butter Goes Bold Butter is a next-level flavor carrier, offering tremendous opportunity both as a condiment and a component
Menu Trends In Modern Campus Dining Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
Forward-thinking culinary directors are pioneering new landscape and impacting the mindset, sophistication and expectation of younger consumers
A dozen ways to leverage the fresh zing of citrus across the menu
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
Le Petit Paris's flambeéd black truffle pasta - black truffle pasta flambéd in cognac in a parmesan cheese wheel, topped with fresh truffles.
Great Wolf Lodge - Chile-Coffee Rubbed Lamb with roasted carrots, puréed potatoes and mint gastrique
Spitz Restaurants' loaded fries, with cool cucumber-y tzatziki, a spicy, garlicky tomato sauce, red and green cabbage slaw, diced onions and pepperoncinis.
Sixth Engine - Seared Rockfish with green wax beans, peewee potatoes, toasted almonds, lemon confit
Bennigan’s offers Lina’s Crispy Chicken Sandwich - fried chicken breast, pepper Jack, Sriracha aïoli, coleslaw, brioche roll
Street-level research brings fresh ideas and menu strategies
Vitality Bowls' Dragon Bowl - pitaya, mango, pineapple, coconut, raspberries, banana, almonds, goji berries, kiwi, strawberries, honey and bee pollen
Ron's Steakhouse's Filet Mignon au Poivre - beef medallions, cracked green peppercorns, sauce of heavy cream, shallots, Dijon mustard and cognac.
Income Tax's Pan Con Tomate - house saffron bread, gelled tomato water and garlic.
Laurel Point's Poke Burrito - sushi rice, black beans, avocado, chuka wakame, marinated tuna, cabbage and spicy mayonnaise.
Champagne French Bakery's decadent sandwich is made with sliced Black Forest ham, Swiss cheese and creamy béchamel sauce, served between two buttered slices of pain de mie. It’s topped with a mild grated Swiss cheese, then oven-baked to create a flavorful crust.
Quaintrelle's latest beet salad juxtaposes earthy and buttery flavors (roasted sunchokes, beets and toasted cashews), with contrasting sharper elements (ancho cress, radish, tahini purée and lemon oil to finish).
Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.
Annunciation's offers a Seared Yellowfin Tuna with Creole fried black rice, sweet potato-habanero sauce and signature “Steel sauce”. “The dish is warm, cool, salty, sweet, spicy, meaty, light, crunchy and tender.”
Slipsteam's hearty, comforting Yukatan Stew - pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.
Eventide Oyster Co offers the Eventide Brown Butter Lobster Roll with Lobster meat, brown butter vinaigrette, bao-style steamed bun, sea salt, chives
Go Fish Creativity and contrast mark the modern fish taco
Creativity and contrast mark the modern fish taco
Cocktails go deep with these high-impact ingredients
Rethink your salad menu strategy. Go with two to three core salads on your menu that have longevity year-round, then implement a robust salad LTO cycle that features a new seasonal salad offering every two months.
Incorporating unusual ingredients and combinations
Next-Gen Nachos An “anything goes” approach fuels innovation in this fan favorite
America’s favorite shareable is getting a serious makeover from chefs who are mindfully constructing layers of textures and flavors. Speaking to modern flavor trends, today’s nachos extend a restaurant brand’s playfulness and creativity while delivering big time on craveability.
With the growing interest in soda alternatives plus innovation in the cocktail space, creative non-alcoholic offerings are vying for menu space. Fast casuals are leading the way with fresh-pressed juices; hand-crafted sodas; flavor-forward lemonades and iced teas; iced coffees and more.
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.
Propelled by the interest in plant-based proteins, the veg-centric trend and Middle Eastern fare, the chickpea is stealing the spotlight. From bar bites of roasted chickpeas to the next wave of hummus and the explosion of falafel, they promise wholesome adventure.
Mindful On A Mission Being thoughtful and intentional in all aspects of menu development makes a big impact
This overarching trend speaks to a menu strategy that appeals to today’s modern diners. Thoughtfulness of intent, transparency in sourcing and a mindfulness around flavor-building all give this trend long legs.
Old-fashioned comfort meets modern flavor innovation in today’s forward-thinking skillet preparations. Rustic and earnest, skillets today host bubbling pasta dishes, shareable dips and caramelized mini platters of veg-centric bar bites.
Small potatoes are making big moves and showing off their skills as a shareable, sociable innovation platform. Minis, marbles, fingerlings—all respond beautifully to flavor techniques like roasting, blistering, smoking and smashing.
Thanks to the proliferation of ramen bowls, along with the new izakaya wave, chefs are discovering the flavors of comfort-forward Japanese ingredients and dishes, like karaage, katsu and okonomiyaki, promising craveable, memorable experiences.
Chefs are staging a coup, toppling the reign of tender greens and bringing back the crunch. Driven by a more intentional approach to salad-building, romaine and iceberg are getting called up, tucking craveability and, yes, innovation, among their crisp leaves.
Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.
Tap into these menu-ready dessert trends for prime opportunities
Guajillo Gains Ground This chile offers the combination that modern diners seek: complex heat with global flair
Chile varietals are always on trend, giving diners the heat and excitement they yearn for. Guajillo is capturing chefs’ attention because of its depth of character, offering flavorful heat plus a cool regional Mexican hook.
A dozen ways to reinvigorate this classic category
Breathe new life into late-stage trends with creative flavors and forms