Speed and volume play a greater role in foodservice equipment selection for the convenience store segment than other food sectors.

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.

From the constantly changing dietary needs and wants of diners to the sanitation scares courtesy of the pandemic, it’s not easy being a salad station these days.

“I’m from Virginia. We define barbecue as pork.”

Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.

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

Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.

Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.

After a pandemic-induced, two-year hiatus, the National Restaurant Association’s trade show was back in business in Chicago. And, wow, did it feel great to catch up on some of the newest equipment innovations and, more importantly, reconnect with our great industry colleagues. There was so much to see and take in, but here are a few thoughts and observations.

Less expensive cuts of meat allow operators to adjust their menus to offset higher costs of goods.

The barbecue stalwart doubles down on its commitment to off-premises with the opening of its first drive-thru location.

There’s probably nothing more American than a good old-fashioned hamburger (although, admittedly, hot dog makers might disagree). They appear on 51% of menus, according to Mike Kostyo, trendologist for research firm Datassential. That makes them the sixth most common entree option on menus. And few other menu items match their popularity: 85% of customers say they like or love burgers, according to Datassential research.

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.

The conversation about labor and space never seems to end. But, John Franke, founder/president of Franke Culinary Consulting LLC, based in Dallas, remains optimistic.

A food hall, an a la carte restaurant, three bars and an entertainment venue flow seamlessly within a behemoth-sized footprint.

Many restaurant operators opt to include cocktails-to-go as part of their permanent offering. 

The market-driven menu at Rich Table in San Francisco focuses on seasonal, readily available ingredients. Menu items feature seafood ingredients that range from sea urchin to cod tempura. This concept was created by chef couple Evan and Sarah Rich almost 10 years ago.

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.

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?