Menu Trends


Binghamton University grad launches bubble tea concept on campus

Leighton Blackwood partnered with Sodexo to turn an entrepreneurial project into reality.


How Playa Bowls turned a blender and a dream into a growing fast-casual concept

Rob Giuliani and his partner, Abby Taylor, started with a stand on the Jersey shore selling smoothies and acai bowls and grew it into a 126-unit chain.

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

As global cuisines rise in popularity, it makes sense that more foodservice operators are working hard to get new and exciting dishes onto the menu.

As once-novel global cuisines have extended their reach, more young consumers have grown up accustomed to more flavor-diverse offerings.

Chick-N-Bap, operating exclusively on college campuses, grew by innovating during the pandemic.

Popular brands appeal to customers because they are trusted and familiar; they communicate a hallmark of quality and good taste.

Residents were able to enjoy a seasonally themed meal as they viewed the live-streamed demo.

Bowls and all-day breakfast are just some of the trends Chartwells K12 believes will strike a chord with young diners this year.

This year, time has been an extremely valuable resource for foodservice workers.

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