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Menu Trends

Menu

Pink food is trending, adding a healthy, rosy glow to the menu

 By Patricia Cobe on Nov. 01, 2022

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

Menu

Build-your-own poke bowls a hit with Broward County Public Schools

By Patricia Cobe on Oct. 27, 2022

In response to student feedback, BCPS created a Hoke Poke station that pops up at the district’s high schools.

Menu

How to revive the menu with today’s top trends

By Patricia Cobe on Oct. 25, 2022

Technomic’s research points operators to the flavors, ingredients and menu items that consumers find most appealing.

Menu

6 menu trends that came to life at the MenuDirections conference

By Patricia Cobe on Oct. 20, 2022

At the signature noncommercial event put on by FSD, foodservice operators learned that menus truly are going in new directions.

Menu

Top new menu items from 10 college football stadiums

By Patricia Cobe on Sep. 13, 2022

Sodexo Live! is partnering with operators to win over fans with a creative food and drink lineup.

Menu

New menu at Lucas Oil Stadium showcases dishes from 2 Indianapolis Colts

By Patricia Cobe on Aug. 29, 2022

Sodexo Live! chefs teamed up with the football players to create the menu items. A new kids menu and dessert sampler also kick off the season.

Menu

K-12 menus take plant-forward eating back to basics

By Patricia Cobe on Aug. 22, 2022

Some districts are increasingly turning to lentils, beans, grains and veggies to create inventive school lunches.

Menu

Make global flavors appealing for K-12 appetites

Sponsored content from our partner Tyson K-12 on Aug. 04, 2022

Global flavors are trending in restaurants, and for K-12 foodservice, the push to expand the menu to include some of these flavors is big.

Menu

Local and mission-driven foods differentiate menus at stadiums and arenas

By Patricia Cobe on Jul. 20, 2022

See how Delaware North, Sodexo and other operators are bringing regional flair and community-focused ingredients to the fore.

Menu

Meeting the high demand for Mexican-inspired and plant-based eats

Sponsored content from our partner Sigma Foodservice USA on Jun. 23, 2022

As students across the country prepare to head back to college this fall, foodservice operators are preparing, too—for diners’ new preferences toward plant-based and global options. According to Techn...

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