The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. Fast-casual restaurant menus most commonly reference the term “immunity boosters,” and operators mainly use these ingredients in juices and bowls.

Two areas of concern: supply chain issues and labor shortages.

Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.

A symbol of Americana, pies represent the third-most common dessert offerings on restaurant menus today, after cakes and cheesecakes, according to Chicago-based Datassential.

Green initiatives continue to generate notice among consumers.

As we look ahead to the new year, what’s trending and what’s coming up in the industry always seem to be top of mind.

Ever heard of the term “flex kitchen?” That was new to me when Bella Karakis, CEO, founder e.terra, first introduced the concept.

Piggybacking on the success of meal kits delivered to homes, many restaurants added meal kit variations to carryout menus as a revenue driver in the last 18 to 24 months.

One restaurant operator segment well-positioned to weather challenging conditions, including economic downturns and even a pandemic, is pizza. This food’s popularity shows no signs of waning as its variety of toppings, crust options and formats continues to keep pace with consumer trends and demand.

One strategy that operators use to attract new customers and satisfy existing ones is changing their menus. They might add a new item or introduce a new, trendy preparation. Or they might switch to an entirely new cuisine. The question is: How do these changes affect the back of the house? Does the kitchen have to adapt to produce the new features?

The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.

Using uncommon cuts of beef, pork, lamb and chicken has become more prevalent as restaurants focus more on reducing food waste and cost.

The National Association of College & University Food Services (NACUFS) awarded Hope College’s dining program with a gold medal for the Loyal E. Horton Dining Award for Residential Dining Concepts (Medium Institution). The award, says Dan Zehr, director of residential and retail dining, was based on the college’s allergen-friendly station and program called The Zone.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how 2 Korean Girls is tapping in and what they’ve learned by crossing over into the virtual sphere.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Ghost Truck Kitchen is tapping in and what they’ve learned by crossing over into the virtual sphere.

With health and sustainability at the forefront, plant-forward concepts and offerings continue to blossom.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how Garrett Hospitality Group is tapping in and sharing what they’ve learned by crossing over into the virtual sphere.

For some chefs and operators, providing extraordinary guest experiences hinges in part on taking extraordinary operational steps, doing what few competitors are willing or able to do to set their menus and their brands apart.

Among national and regional restaurant chains today, those not making plays in the virtual brand and ghost kitchen arenas are quickly becoming exceptions. But small, independent operators and entrepreneurs continue to find a home in ghost kitchens too, shifting their focus from that most fundamental barometer of success — butts in seats — to clicks on apps. Here’s how four diverse brands are tapping in and what they’ve learned by crossing over into the virtual sphere.

After a decline in store counts, this comfort-food chain is positioning itself for renewed growth.

Condiments typically support a variety of uses, and trending flavors tend to stick around for a while.

Even in the best of times, K-12 school foodservice is a tough proposition. With ever-changing governmental regulations, fluctuating enrollment sizes and shrinking budgets, it’s always been a challenge. But as with every other segment of the industry, the pandemic made school foodservice completely rethink its operational strategies. The changes that the pandemic forced upon school foodservice will surely affect how it moves forward.

Eight microrestaurants greet customers at Ball State University’s North Dining complex. Open to students, faculty, staff and visitors, this marketplace-style dining venue primarily serves 2,000 residents living in four large residence halls near the dining facility.

Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.

For many restaurant guests, enjoying a glass of wine or even sharing a bottle with their dining companions is all part of the experience. Realizing this, many restaurant operators spend significant time and thought developing wine lists that match their menus. Equally important, though, is developing the infrastructure that supports such a program, including glassware, storage and more.

When consumers return to restaurants, they want feelings of comfort, well-being, security and optimism. Eating around a properly curated table and dining room can play a big part in conveying that sense of optimism and security.

Diners seek meal customization opportunities and specialized menus for a variety of reasons, including specific diets, lifestyle choices, food allergies and anything in between.

Change is inevitable. It’s a cliche we were all familiar with prior to the pandemic and the arrival of COVID-19 has only accelerated change for the foodservice industry. That’s because the industry must always change to meet customers’ ever-evolving demands, including updating menus and service styles.

While ice cream shops continue to innovate and expand offerings, frozen yogurt concepts have experienced more challenges.

The breakfast segment may face a more challenging recovery than other dayparts since the morning commute has yet to return to normal. Mintel predicts between 2022 and 2025, chains will divert resources from breakfast programs to mid-morning and afternoon occasions.