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Consumers answered which ethnic appetizers/small plates they would order at least occasionally

Street Foods Inspire Starters

More than two-fifths of consumers aged 18–34 say they would like more restaurants to offer small plates with ethnic flavors
Darren Tristano
January 8, 2016

Innovation on the menu doesn’t have to be focused on entrées; it’s important to extend the same strategies, if not more intensely, to the so-called left side of the menu where appetizers are listed.


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Chick-fil-A adds Kale to Menu

Partnership with Acclaimed Chef yields superfood menu item
January 8, 2016
The gourmet side was developed in collaboration with James Beard Award Nominee and Atlanta-based chef, Ford Fry of Ford Fry Restaurants.
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Papa John’s Commits to Antibiotic-Free Poultry

Pizza company to meet goal by summer 2016
January 6, 2016

Papa John’s announced that its grilled chicken pizza toppings and chicken poppers will consist of poultry that is raised without human and animal antibiotics, as well as fed a 100% vegetarian diet, by summer 2016.


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Subway to Serve Cage-Free Eggs

Transition to be completed by 2025 in North American restaurants
January 5, 2016
The transition to cage-free eggs has already begun in select markets in the U.S. and Canada and will be completed across its 30,000 North American locations by 2025.
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popBun: Warm Bun Filled with Gelato

Popbar introduces new hand-held treat for the winter months
January 4, 2016
Popbar, the maker of customizable popGelato, popSorbetto, and YogurtPops, introduced a treat for cooler weather - the popBun.
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Food and Beverage Industry Trends

Evolving Fast Food Breakfast Landscape Tops Food Trends

McDonald’s, Taco Bell breakfast innovations exemplify innovative moves in food trends
December 17, 2015
In a year when headlines featured a major ice cream brand recall, an expanding western U.S. drought impacting crops, and efforts to phase out artificial flavors and ingredients, Americans felt the top food news story of the year was the expansion of fast food breakfast menu items to more times of day along with breakfast menu innovation.
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Salt Institute Supports Lawsuit Against NYC Salt Regulations

New rule applies to any menu items that contain over 2,300 milligrams of sodium
December 16, 2015
The Salt Institute is supporting the National Restaurant Association in a lawsuit against the New York City Board of Health regulations to mandate that chain restaurants post salt warnings on their menus.
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New Apple Sauce from Musselman's

Musselman's adds four new flavors to 4.5-ounce unsweetened apple sauce line
December 16, 2015
This 4.5-ounce line of products is among the wide variety of apple sauce offerings available to foodservice operations, which also includes the differentiated 2 oz. and 6 oz. sizes, as well as the squeeze pouch and 4 oz. cups.
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