Continue to Site >>>

menu trends

Food

Fusion is no longer a dirty word

 By Nancy Kruse on Dec. 04, 2023

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

Food

Veggie Grill evolves the menu to keep pace with plant-based trends

 By Patricia Cobe on Nov. 27, 2023

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.

Food

Del Taco pushes the boundaries of birria

By Patricia Cobe on Nov. 17, 2023

Behind the Menu: The Mexican chain developed shredded beef birria to launch in a traditional taco and quesadilla, but then chef Jeremias Aguayo gave it a decidedly Asian spin.

Consumer Trends

How consumers and restaurants are changing Thanksgiving this year

By Patricia Cobe on Nov. 17, 2023

Menu prices are up. Restaurant traffic is down. And grocery inflation is easing. How will Turkey Day 2023 shape up?

Food

These hotels are putting all their eggs in the breakfast basket

By Patricia Cobe on Nov. 10, 2023

The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.

Food

The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

By Patricia Cobe on Nov. 09, 2023

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

Beverage

It's beginning to smell a lot like peppermint, everywhere you go

By Patricia Cobe on Nov. 09, 2023

Peppermint is pushing out pumpkin spice and taking over beverage menus for the holidays, with coffee chains leading the way.

Food

Restaurants are suddenly all about dessert

By Nancy Kruse on Nov. 07, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Food

Case Study: How Buddy’s Kitchen Upgrades Menu Items with Ease—and How Restaurants Can Benefit

Sponsored content from our partner The Oregon Fruit Company on Nov. 01, 2023

When it comes to offering signature menu items, sometimes all it takes is adding the sweetness of fruit. Learn more today.

Food

Denny's counts on menu tweaks and a to-go push to get it through a traffic slide

By Peter Romeo on Oct. 31, 2023

While considering more virtual concepts, the diner chain plans to roll out a simplified bill of fare next week.

  • Page 7