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16 new menu items to watch16 new menu items to watch

Tara Fitzpatrick, Editor-in-Chief

July 25, 2016

16 Slides
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Checking in with some of the most forward-thinking onsite culinary teams at midyear reveals some instances of perfect balance. We’re seeing hot trends and cool classics side by side on the menu, along with delicious choices both healthful and indulgent: the crispy, savory, crackling porky fattiness of porchetta stands in contrast with a fresh, zesty quinoa bowl. Shrimp and grits coexist with a carrot soufflé. And there are side trips to Brazil (feijoda stew), Cuba (Cubano soup ‘n sandwich), China (tofu char siu bao), Korea (hot beef bowl) and India (chicken tikka rice bowl) to keep things interesting. As with any great menu, this midyear review has something for everyone.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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