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menu development

  • 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.

  • Small Plates and Sharable Menu Items Grow in Popularity

  • 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.

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