Menu Trends


Outback Steakhouse innovates the menu by giving equal play to food and drink

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.


Where college dining is headed in 2024 and beyond

Robert Nelson, President and CEO of NACUFS, delves into the data to make some research-based predictions.

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

Fans attending pro hockey and basketball games this season can treat themselves to plenty of new menu items.

Piada Italian Street Food and Choolaah Indian BBQ are growing fast casuals with authentic, hand-crafted menus and well-defined missions.

Operators from college dining, health care, K-12 and senior living got first crack at the unique flavors and ingredients trending at FoodService Director’s MenuDirections conference.

Add convenience to the back of house with ready-to-bake batters that cut down on labor, are easy to prepare and have an extended shelf life.

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

Chartwells Higher Ed predicts menus will spotlight nostalgic foods, functional ingredients and plant-based fare.

Snacking is already popular, but for operators who want to sell more, offering options that are easily shareable can be a great strategy.

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