Tropical islands represent a favorite vacation spot for many, and those seeking a taste of the island life while at home continue to propel the popularity of these meals and ingredients on today’s menus.

From shareables to upscale menu items like steamed mussels, the variety of apps operators offer at bars keeps growing.

Due to both operators’ increased ability to customize this beverage’s sweetness and the availability of nondairy milk alternatives, market research firms project plenty of growth for the bubble tea segment in the coming years.

While chicken skins may be an emerging trend in the U.S., they have long been a staple snack in other countries.

Creative cocktails remain on trend, as an increasing number of operators continue to incorporate ingredients reminiscent of the coast or beach.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Restaurants are increasingly incorporating menu items, experiences and more that unify under the premise of local community.

Category grows number of units and brands

The National Restaurant Association identified “swicy” foods, a combination of sweet and spicy flavors, as one of its top culinary trends for 2023.

Diners may order takeout and delivery more often these days, but they continue to make it clear that in-restaurant dining remains an important and valued experience in the so-called new normal.

The National Restaurant Association’s 2023 “What’s Hot Culinary Forecast” predicts globally inspired salads will be a top trend this year.

Flatbread sandwiches and wraps have become staples on many menus in recent years.

As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.

Forward momentum on the school foodservice agenda continues to play out.

The popularity of hot and spicy food remains on the upswing.

Hyperlocal food has become a key trend in the foodservice industry.

The emergence of new concepts and expansion of others keep this Hawaiian fare prominent.

The popularity of bowl-based meals remains on the rise, with consumers drawn to the ability to customize what they eat with protein, vegetables and carbs.

Whether for health, sustainability or ethical reasons, the numbers reveal more Americans are shifting to a meatless diet.

“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers at major chains.

Some may view a table in a restaurant simply as a place to enjoy a meal with clients, family and friends, with knives, forks and plates just serving a basic purpose.

Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.

Food trucks have become a popular option for those wanting to test a concept before making a bigger investment in a brick-and-mortar operation. And the benefits of being mobile are not just financial. Operators can try out different locations first. Menu experimentation is easier. Labor requirements are minimal, and supply issues can be more easily addressed.

Early learnings show staying power, shifting strategies

Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

Next-level mocktails continue to evolve as bartenders look for ways to elevate them.

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.

Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.