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Menu Trends

Operations

Offering popular snacks without maxing out labor: What to know

 Sponsored content from our partner Gold Medal Products Co. on Apr. 11, 2023

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

Menu

Consumer snacking trends: What micro markets need to know

 Sponsored content from our partner Campbell's Foodservice on Apr. 07, 2023

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.

Menu

Updating menu favorites to meet plant-based diners’ demands

Sponsored content from our partner Proterra on Apr. 07, 2023

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

Menu

How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore

By Patricia Cobe on Apr. 06, 2023

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

Menu

8 college menu favorites with a cult following

By Patricia Cobe on Mar. 20, 2023

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

Menu

8 menu trends from the future

By Peter Romeo on Mar. 16, 2023

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

Menu

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

Mar. 16, 2023

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

Menu

How to choose the right Plant-Based Protein

Sponsored content from our partner Proterra on Mar. 13, 2023

When adding plant-based dishes to the menu, operators have a lot to consider.

Menu

At Planta, Steven Salm harnesses the culinary power of plants

By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Menu

Plant-based proteins boost diversity on the menu

Sponsored content from our partner Proterra on Feb. 28, 2023

As college populations are more diverse than ever, so are dietary needs in the cafeteria. By offering plant-based options, operators can cater to all those dietary needs with one easy-to-prepare ingredient.

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