Articles Tagged with ''restaurant menus''

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.

August 14, 2018

Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.

Plant-based Foods, Drinks Take Root on Restaurant Menus

From Plant to Plate

Sophie Mir

August 13, 2018

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

Plant Based Proteins on Menus

Plant-based proteins harvest year-over-year growth and broader appeal in foodservice

August 7, 2018

Plant-based proteins aren't just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier.

A Global Future for Prepared Foods

Experimenting with ingredients to uncover emerging food trends

Dax Schaefer

July 10, 2018

Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.

PepsiCo FlavorWorks to Inspire Menus

New offering enables operators to reimagine how PepsiCo’s food and beverage brands can be used to create unique menu items

May 31, 2018

At PepsiCoFlavorWorks.net, operators can access a bevy of information and tools to help design experiential eating solutions.

Emerging Culinary Egg Trends

Versatile protein appeals to wide array of consumers

May 21, 2018

As Packaged Facts notes, each of these egg specialties is super-adaptable, playing well with scads of other ingredients, from breakfast to late-night, and for carnivores and vegetarians alike.

Converting Customers to Primary Menus

Quick service value menus are driving traffic

May 9, 2018

For McDonald’s, their primary business objective was to bring back customers that they lost over the past few years when they moved away from value via their Value Menu. Other QSR chains, like Taco Bell and Jack in the Box, introduced a value offering of their own to compete directly with that of McDonald’s with the objective of retaining their customer base.

Fastest Growing Fruit Used as an Ingredient on Restaurant Menus, Q4 2016 - Q4 2017

Fruitful Menu Ideas: Exotic Fruit Items Grow on Restaurant Menus

Beth Beth Bloom, Contributing Editor

May 7, 2018

Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.

Dole Combines Ancient Inspiration with Contemporary Menu Items

2018 Fruit Pairings include recipes to invigorate dayparts and differentiate operations

May 1, 2018

This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.

Top Flavor Trends Impacting the US Foodservice Industry

Mintel predicts spice blends, sauces and condiments will introduce diners to emerging international cuisines

April 25, 2018

Among the flavors already creating buzz in the US, Middle Eastern cuisine has become an inspiration for fusion flavors, ‘less sweet’ desserts featuring ingredients such as olive oil and vinegar are gaining popularity, and functional ingredients are adding color and flavor to food and drinks.

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