Menu Trends


Global inspiration makes its way to the dessert menu

Global inspiration is making its way to noncommercial foodservice dessert menus, with operators making the decision to offer sweet treats from around the globe in order to appeal to a more diverse customer base.


How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

Thriving marketplaces of local vendors connect people through food and celebrate their stories.

Bodega Taqueria y Tequila’s winning combo of street tacos, frozen drinks, DJs and bar food is positioning the concept for growth.

Morrison and Cura partner with local or brand-name roasters to offer barista-inspired drinks and premium food choices.

Samantha Cruz draws on Florida’s melting pot of cuisines for the menus at Rum Room and Venu.

Expanded snack options enhance customer’s store experience, drives traffic, boosts sales and offers attractive profitability.

As consumers’ snacking habits have shifted, it’s crucial to know what to keep in stock to ensure every shopper can find a snack they want at micromarkets.

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

  • Page 1