Articles Tagged with ''menu trends''

Korean Fried Broccoli

2017 Restaurant Menu Trends

Flavor & The Menu identifies eight trends driving foodservice menu development
Cathy Nash Holley
August 16, 2017

American menu development relies on the evolution of trends. While we may roll our eyes at Starbucks’ Unicorn Frappuccino, or any “next trending ingredient” for that matter, trends are, after all, what keep the foodservice market dynamic, competitive and enticing.


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Stacie Sopinka, Vice President of Innovation and Product Development, US Foods

Q&A with US Foods' Stacie Sopinka

An executive perspective on foodservice menu trends and new product development.
July 17, 2017

Prepared Foods talks product development and menu trends with Stacie Sopinka, US Foods vice president of innovation and product development.


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Cafes Find Growth Amid Heightened Competition

Study reveals latest data to understanding consumers’ shifting behavior toward bakery and coffee cafes
May 19, 2017
Cafes are facing an increasingly diverse competitive set as they look to gain share of lunch and dinner sales while other limited-service and convenience-store competitors vie for more coffee occasions.
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Sandwiches Going Global

New report aims to help food innovators understand the sandwich landscape
May 15, 2017
Nearly all of the fastest-growing sandwiches are native to a specific country or region in the US.
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Honest Kids Launches at SUBWAY

SUBWAY Fresh Fit for Kids Meal® menu features nutritious options for kids
October 27, 2016
All Honest Kids varieties are certified organic and sweetened only with fruit juice.
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Pei Wei Noodle Bowls

Pei Wei Noodle Bowls will showcase the fresh produce, bright aromatics and exotic spices
October 17, 2016
Pei Wei celebrated National Noodle Day on Oct. 6 with the introduction of three new noodle bowls. Each entree will offer a "travel by taste" adventure, inspired by the cuisines of Thailand, China and Japan.
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Red Lobster Unveils New Korean BBQ Grilled Shrimp

Korean BBQ Grilled Shrimp pairs wood-grilled shrimp with sweet, savory soy ginger sauce and Korean Gochujang Paste
October 10, 2016
Korean BBQ is a flavor typically found on beef, pork and chicken, and now Red Lobster is bringing guests a new way to enjoy it with seafood.
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Fast-Growing Chicken Concepts

Technomic's Digital Resource Library shows that some of the fastest-growing limited-service chains are chicken brands
September 1, 2016
Consumers are flocking to these chicken restaurants for better-for-you takes on an American favorite, whether that's never-frozen chicken tenders or marinated grilled chicken.
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Mind Over Menu

How do food and beverage manufacturers interpret a shifting and fast-paced foodservice market?
Bob Garrison, Chief Editor
Robert Garrison
August 11, 2016
Our ability to reason, think creatively and solve problems. Perhaps that’s best described as mind over matter. Ah, but how do food and beverage manufacturers interpret a shifting and fast-paced foodservice market? That can be a more vexing question of mind over menu.
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