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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.

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4 fresh takes on meatloaf

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

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Offbeat menu items of 2016

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

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Skewers make a menu splash

Offering surprising foods on skewers could catch diners' attention.

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5 retro comfort foods making a menu comeback

Operators across the country are discovering that nostalgia sells.

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What are this year's fastest-growing flavors?

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

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Fried chicken gets a sweet-savory hit

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

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The next big global breakfast grub

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

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4 flavors becoming rising menu stars

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

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Wacky flavor pairings that just might work

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

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6 beverage ideas to steal from big-time brands

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

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4 ways to make veggies menu stars

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

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