Articles Tagged with ''restaurant menus''

Restaurant Menus in 2022 Will Focus on Healthier Planet, Healthier Consumers

Menus will become streamlined in 2022, while chefs anticipate alcohol-infused desserts, globally inspired items, and upscale potato chips
November 17, 2021

As consumers continue to use off-premises options in all dayparts, restaurants are looking to translate their dine-in experience outside the four walls of the restaurant with thoughtful packaging that maintains food quality, retains temperature, and is tamper-proof.


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Shake Shack Cherry Pop Shake
ON THE NATIONAL MENU

Consumers Find Comfort in Desserts and Trusted Names

Co-Branded Comfort: Nostalgic flavors and products bring a sense of comfort, in a time when consumers seem more affected by stress
Alyssa Hangartner
October 15, 2021
Faced with ongoing uncertainty and disruption of COVID-19, consumers have turned to familiar, comforting retail products to find emotional support. In particular, many categories of packaged desserts and confections are enjoying greater sales and frozen desserts, in particular, are thriving.
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New Food Industry LTO Platform Unleashes Creativity For Chain Restaurants

Mattson launches ProtoThink LTO™, a new service to help operators accelerate ideation and development of scalable LTOs
October 14, 2021

Mattson, a leader in food and beverage innovation announced its newest service, ProtoThink LTO™, during The Flavor Experience foodservice industry event in Monterey, Calif., on September 8. This new platform is a revolutionary way for foodservice operators to create exciting, limited time offers in as little as two to three months and help drive users to QSR and Fast Casual brands. 


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Ribs with Bourbon BBQ Sauce

Bourbon Secures Spot on the Menu, in New Product Development

What Can Brown Do For You? For savory applications, chefs find that bourbon makes a great base for sauces and marinades across all industry categories
Juliet Greene
September 30, 2021
Whether over the rocks or incorporated into a savory or sweet dish, bourbon is a go-to flavor of fall. Bourbon-flavored dishes are often associated with comfort food and also one of the reasons it has experienced continued and growing popularity.
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Slices of Bread and Bowl of Brunswick Stew
ON THE NATIONAL MENU

Restaurants Discover New Regional, Global Takes on Chicken Soup

Classic Comfort, 2.0: As plant-based options continue to soar, soup provides ways to incorporate more vegetables and meat alternatives
Emily Murawski
August 17, 2021
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
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Gabby Douglas Holding Smoothie King Hydration Watermleon Smoothie
ON THE NATIONAL MENU

Menu Trends Show Opportunity for Juices, Smoothies and Shakes

Glass is Half Full: Similar attributes found in juices, smoothies and shakes that kept consumers coming amid restaurant sales declines.
Emma Allmann
July 16, 2021
Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.
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