Increasing complexity, heat and spice continue to drive interest in more complex and varied flavors.

Burgers remain a menu mainstay. What’s changed is cooking techniques, flavor combination trends and restaurant square footage.

Cheese-between-bread items have come a long way since the ubiquitous American cheese on white bread cooked in a skillet.

As restaurant patrons become more sensitive to price increases, chicken remains an attractive menu choice, both for diners and operators.

From teas with functional ingredients to cocktails with botanicals, drinks are gaining a healthy dose of something extra these days.

A spicy and savory Mexican dish of stewed meat, birria tacos are trending in the Mexican segment and on social media. 

Today’s restaurant environment includes a full array of menu mashups.

Instead of a shared space with multiple operators, the new iteration of ghost kitchens includes ghost menus that are executed out of a commissary production kitchen or a restaurant that is typically owned by one entity.

New takes on sweet and savory transcend the trendy salted caramel flavor.

Comfort foods with a retro and/or nostalgic influence remain prominent on today’s menus.

Generally deemed a good value for portion size from consumers, barbecue continues its successful run; new sauce flavors help, as does current protein cost.

A wider availability of low- and no-alcohol beverages has driven menu mentions and interest among consumers.

Innovation and differentiation help chains hold their place in the pecking order.

One thing we know for sure: Restaurants of the future will continue to solve consumers’ needs and desires for alternatives to cooking and eating at home.

A culinary forecast highlights the impact of social media on menus. Are restaurants finally getting some relief? Alto-Shaam breaks ground on a plant expansion. These stories and more This Week in Foodservice.

The atypical foodservice climate, with record-high inflation, unprecedented labor challenges and lingering supply chain disruptions, continues to impact today’s menus.

In a move that will help bolster the chain’s dessert menu, Chicken Salad Chick has acquired Another Piece of Cake, a regional bakery concept with ten locations.

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.

Restaurant operators have options when it comes to preserving food quality, which is not only important from a customer standpoint but also helps control food waste.

Bars hold a unique place in American culture.

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.

As bowl concepts rapidly expand and near maturity, operators are finding new ways to keep their restaurants fresh.

Schools reassess menus and equipment packages, plus take a closer look at from-scratch cooking.

The first two documented Indian restaurants in the United States were established more than a century ago in New York City.

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.