Lizzy Freier

Managing Editor

Articles by
Lizzy Freier

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5 Southern desserts on the rise

In recent years, operations have spotlighted down-home classics like po’boys, buttermilk biscuits, brisket and fried chicken (and fried chicken again, and again). Now making waves are classic Southern desserts.


4 fresh takes on meatloaf

Foodservice operations are motivated by down-home, affordable and operationally efficient meatloaf.

A look back at the most fun and thought-provoking fare offered at chain concepts this past year.

Offering surprising foods on skewers could catch diners' attention.

Operators across the country are discovering that nostalgia sells.

Breakout stars on menus range from all-American to ethnic flavors, light florals to indulgent fats.

Operators are turning to honey to make menu items with fried chicken stand out.

A North African egg dish with American appeal is experiencing menu growth.

These four flavors are dethroning Sriracha as the fastest-growing menu tastes.

Whether a juicy hit or miss, the draw of these eyebrow-raising flavor combos is the buzz they can bring to an operation. 

U.S. operations can garner new ideas by paying attention to trends within the beverage programs at global ones.

As flexitarian diets continue to trend, operators must make their veggie offerings stand out.

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