State of the Plate
Each month, State of the Plate takes a deep dive into a particular topic surrounding innovation, consumer trends and more
State of the Plate: Ube’s Purple Reign Will the violet yam hit matcha levels of menu ubiquity?
Flavor Trends, Strategies and Solutions for Menu DevelopmentIn a viral crossover, Van Leeuwen teamed...
State of the Plate: Noodling Around Asia From ramen and pho to “Sprite” noodles and global mash-ups
Flavor Trends, Strategies and Solutions for Menu DevelopmentLess familiar global noodle dishes are...
State of the Plate: Not-So-Sweet Desserts to Savor Tapping salty, earthy, tangy and herbaceous notes
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State of the Plate: Why Late Night Is a Sleeper Hit Clever menus and special promos are boosting the after-hours daypart
Flavor Trends, Strategies and Solutions for Menu DevelopmentJack...
State of the Plate: Hawaii’s Ticket to the Mainland Three island staples plus a familiar offshoot primed for menu innovation
Hawaiian cuisine’s time could soon be at hand, with specialty fast casuals expanding, more residents...
State of the Plate: “Mediterranean Cuisine” Is a Misnomer Category-defying insights from the CIA’s Worlds of Flavor
Boston-based Tatte Bakery & Café reveals the nuances of...
State of the Plate: Potatoes Go From Familiar to Flavor-Forward Spuds welcome regional riffs, global ingredients and category shuffling
Potatoes offer a blank canvas for flavor innovation, as demonstrated by the Manchurian Potatoes at...
State of the Plate: The Finest Happy Hour Driving flavor innovation and value in tandem
Happy hour is playing a pivotal role in...
State of the Plate: The New Wave of Kids’ Meals Nearly 50 years in, these specialty menus continue to evolve
IHOP excels on the kids’ meals front, keeping...
State of the Plate: A New Frontier for Fusion Cuisine Vibrant mash-ups and third-culture cooking on the rise
True to its name, World Famous...
State of the Plate: The Menu Magic of Matcha The green tea powder continues its high-speed proliferation
Matcha has officially infiltrated the coffee category with...
State of the Plate: Nashville Hot to Go Modern ways the regional flavor is packing heat
KFC is among many operators incorporating...
State of the Plate: A Scoop on Ice Cream Trends Baked mash-ups, savory renditions and far-flung flavors
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State of the Plate: Friends With Benedicts The breakfast/brunch favorite has never been so cutting-edge
Eggs Benedict never went out of style, but a flurry of new riffs is catapulting it into a golden age...
State of the Plate: Pistachio Powers Up Bringing green, buttery flavor across categories and cuisines
Pistachios lend complexity and an air of...
State of the Plate: Brunch’s Unwavering Winning Streak Checking in with the daypart darling
Hummus Mediterranean Kitchen steps outside the typical brunch fare with this Turkish-style Breakfast...
State of the Plate: How About Them Apples? Fresh takes on a cornerstone crop
Brands are rediscovering the flavor possibilities of apples, with Cracker Barrel even launching an...
State of the Plate: How About Them Apples? Fresh takes on a cornerstone crop
Brands are rediscovering the flavor possibilities of apples, with Cracker Barrel even launching an...
State of the Plate: “Kidulting” Brings Fun and Flavor Throwback ingredients, flavors and engagement
The Strawberry Shortcake Pancakes at Hash Kitchen lean...
State of the Plate: The Long-Awaited Beverage Boom Will 2025 be the year of unprecedented beverage innovation?
The beverage category is reaching new heights of innovation and scale, as exemplified by McDonald’s...
