Patricia Cobe

Operators in every segment are meeting the customization demand by providing a variety of ingredients so customers can create bowl meals geared to their taste buds.

As dayparts continue to blur, try grabbing the interest of between-meal customers with unique flavors and global foods.

These emerging ingredients can help push menus ahead of the curve. 

Exploring underutilized cuts of beef, pork and lamb can yield both economic and flavor rewards. Many of these less-familiar cuts are lower in cost.

With the current focus on vegetables and grains, sides are in the menu spotlight. See how three side dish flavors are making waves.

The earliest local produce is arriving to freshen up menus. So the timing is right to incorporate some spring produce into the lineup, starting with these recipes.