Items Tagged with 'restaurant menus'

Golden Waffles introduced new Protein and Fiber Nutritional Boost Packs designed to work with its existing fresh-baked waffle program. The launch gives operators a simple way to align with growing consumer demand for protein, fiber and gut health while maintaining operational efficiency.

US Foods introduces 19 new Scoop items designed to help operators boost efficiency and profitability. The lineup blends on-trend flavors with back-of-house solutions to address rising cost pressures.

US restaurant and foodservice sales are forecast to hit $1.55 trillion in 2026, with operators expected to add more than 100,000 jobs. Even as demand holds, margin pressure from labor, food and operating costs is accelerating investment in workforce development and technology.

Yum! Brands and Collider Lab have released their inaugural 2026 Food Trends Report, drawing on insights from more than 62,000 restaurants worldwide. The findings show consumers increasingly using food as a form of self-expression, control, and emotional connection in a fast-changing world.

Datassential’s 2026 Trends report outlines key themes expected to shape menus and retail foodservice, from fiber emerging as the next major wellness driver to retail becoming a primary trend incubator.

The National Restaurant Association’s 2026 What's Hot report reveals a menu landscape driven by comfort, flavor escapism and cost-conscious choices. From smash burgers to global homestyle dishes, operators are blending nostalgia and innovation to meet evolving diner expectations.

After a roller-coaster decade, restaurants are tapping into grit, ingenuity and new revenue ideas to keep guests engaged in 2026. This feature highlights nine trends—from whipped cheeses to modular design—reshaping how Americans dine.

Chinese and Japanese cuisines now rank in the top five global favorites across all age groups, while Korean and Mexican flavors are also increasing in demand

Editor’s Note: How is rice, a global ingredient staple, influencing new menu offerings and retail product development? For a closer look, Prepared Foods turned to Katie Ayoub, president of Katie Ayoub & Associates. She serves as managing editor at Flavor & The Menu and is a content strategist for the Flavor Experience, an annual conference for chain operators. Based in Chicago, Katie has been working in foodservice publishing for more than 25 years.

Prepared Foods gets the inside scoop on new product development from Stacey Kinkaid, US Foods vice president of product development & innovation.