menu development

  • Breakfast Segment Update

    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. 

  • Keeping Ahead of the Coffee Curve

    The java segment continues to evolve with cold brew, functional ingredients, global varieties and new flavors proliferating.

  • Frozen Dessert Concepts Are a Mixed Bag

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

  • Food Trend: Fermentation

    Fermented foods are on the hot list for chefs today. Fermented foods first made waves in the foodservice industry back in 2018, with use up 149% in restaurants that year, according to Statistica. Fermentation can help stem product waste by providing a way to preserve unused ingredients.

  • The Beverage Boom

    In foodservice, there has been much focus on beverage offerings in recent years, which has resulted in a proliferation of innovative concoctions, unique flavor profiles, and a focus on healthful and functional ingredients.

  • The Resurgence of Peasant Foods

    With the current trends leaning more toward cleaner living and simplifying diets, peasant foods are expected to see a resurgence this year.

  • 6 Food Trends in 2021 and their E&S Implications

    While the pandemic and restaurant restrictions has made it challenging to pinpoint food trends this New Year, one pattern certainly stands out.

  • Dietitians Up the Ante with Nutrition

    Americans seek the latest functional food ingredients to boost their meals’ nutritional content when dining out.

  • Comfort Food Reimagined

    Comfort foods precipitate feelings of nostalgia and help create a relaxing mood — something that may be connecting more with consumers in this COVID-19 time frame.

  • How to Reduce Food Costs Through Zero Waste Cooking

    With food costs on the rise, making the most of every ingredient may be worth the effort.

  • Bringing Back Brunch

    While it may take on different iterations moving forward, brunch remains a differentiator for many operators.

  • HX Foodservice Pioneering Concept 2020 Winner Builds a Touchless Experience

    G2 —short for Grains & Greens —is the 2020 winner of the Foodservice Pioneering Concept competition presented by HX: The Hotel Experience. The winning G2 concept touches on many elements that connect with current trends, including creating a touchless experience and offering locally sourced ingredients.

  • Simplified Menus and Family Style Meals

    In an effort to decrease costs, pared-down menus have become the rule, rather than the exception. By simplifying offerings, operators can better focus on what they do best while reducing inventory and waste.

  • Trend: Grab-and-Go Items

    Premade and prepackaged grab-and-go foods and snacks offer an alternative, portable dining option.

  • Low Price Points and Customization Could Boost Snack Sales

    The snack segment takes many forms in foodservice. For some restaurants, it encompasses a section of the menu apart from more significant appetizers and small plates. Operations like sports and cocktail bars may offer complimentary snacks on the bar, like nuts and olives.

  • 2020 Vision: Social Responsibility in Foodservice Operations

    Warren Solochek looks at the future of social responsibility efforts as the restaurant industry emerges from COVID-19-related dining room closures in this fourth installment of FE&S’ 2020 Vision series. Solochek offers his insights as an independent foodservice industry consultant with nearly 40 years of industry analysis experience.

  • Sushi Checks All the Boxes

    Sushi concepts and inclusion on menus keep growing across the country, as the on-trend, healthful cuisine continues to gain widespread appeal.

  • The Relationship Between Menu and Kitchen Design

    Menu drives all. A bold statement?

  • Spotlight: Bakery Cafes Perform

    Bakery cafes earn high marks from consumers for keeping pace with industry trends, including a focus on high quality and healthy menu items. In addition to baked goods, such as breads, cakes and pastries, these operations offer meals like sandwiches, soup and salads.

  • Small Plates Offer Big Returns

    No longer relegated to Spanish-style fare, small plates have become ubiquitous on menus across a variety of foodservice segments. Chefs can experiment and be creative, while diners appreciate a lower-cost sampling opportunity.

  • Veg Rising: Plant-Based Foods Take a Seat at the Table

    Once upon a time and not so long ago, hungry vegans had to avoid mainstream restaurants, cobble together meals of sides and salads, and/or feel like pariahs for requesting their orders not only be meat-free but also be prepared without butter, eggs, cream, cheese, meat stock and other animal-derived staples. Relegated to fringe status and misunderstood or simply ignored, they were rare enough to warrant scant attention from chefs and menu developers focused on the meat-eating masses.

  • Trend: West African Cuisine

    As ethnic fare continues on a strong trajectory, the popularity of West African cuisine across the U.S. grows. The National Restaurant Association placed West African cuisine/flavors second in its global flavors ranking in its What’s Hot 2019 culinary forecast. These foods appeal to those seeking traditional dishes of the region made with authentic, spicy and healthy ingredients, some more familiar than others.

  • Trend: Next-Level Kids’ Menus

    Move over chicken fingers and mac and cheese; kids’ menus have become more diverse, incorporating appealing ingredients in formats that are palatable for the younger set. As quick-service chains revamp their offerings with more nutritious vegetable sides and fruit desserts, independents continue to reformulate their kids’ menu items to be more diverse. Along with better-for-you options, more ethnic dishes with globally inspired ingredients are starting to appear on these menus.

  • Five Food Menu Trends: The Equipment Impact

    The implications of current food trends on foodservice equipment and supplies.

  • Menu Development for the Modern Era

    Successful menu innovation means getting more out of existing resources and minimizing waste while providing customers with high-quality dining options regardless of the foodservice segment.