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Food Trends

Restaurant Technology

SavorEat Brings AI to the burger business SavorEat Brings AI to the burger business

The tech company has teamed up with Sodexo to bring robot chef to the Denver University campus

byLinnea Covington

Oct 30, 2023

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1 Min Read

New on the menu: Fried blowfish tails and a loaded potato pizza New on the menu: Fried blowfish tails and a loaded potato pizza

Oct 27, 2023

5 Slides

New on the menu: Fish-based shawarma and coconut-based ‘calamari’New on the menu: Fish-based shawarma and coconut-based ‘calamari’

Oct 20, 2023

5 Slides

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Consumer Trends

The healthier crust: Cauliflower Pizza Crust The healthier crust: Cauliflower Pizza Crust

Oct 16, 2023

6 Slides

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New on the Menu: Embossed pasta and cinnamon croissant French toast New on the Menu: Embossed pasta and cinnamon croissant French toast

Oct 13, 2023

5 Slides

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Consumer Trends

Carolina Reaper: The hottest pepper Carolina Reaper: The hottest pepper

Oct 9, 2023

6 Slides

Burger specialists take a cue from steakhouses with dry-aged beef

Burger specialists take a cue from steakhouses with dry-aged beef

byBret Thorn, Senior Food Editor

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The future of plant-based food is … plants

The future of plant-based food is … plants

byBret Thorn, Senior Food Editor

Consumer Trends

Plant-based pepperoni: Adapting an American favorite

Plant-based pepperoni: Adapting an American favorite

byNRN staff, Datassential

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New on the Menu: Cornbread panzanella and a mushroom cocktail

New on the Menu: Cornbread panzanella and a mushroom cocktail

byBret Thorn, Senior Food Editor

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Consumer Trends

Salsa Macha: The tangy salsa

Salsa Macha: The tangy salsa

New Restaurants

Regenerative beef is at the heart of Half Eaten Cookie Hospitality’s new Colorado restaurant

Regenerative beef is at the heart of Half Eaten Cookie Hospitality’s n

byLinnea Covington

Jefferson Hospital debuts restaurant-inspired eats

Jefferson Hospital debuts restaurant-inspired eats

byMarygrace Taylor

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New on the Menu: Grilled stone fruit and melon salad

New on the Menu: Grilled stone fruit and melon salad

byBret Thorn, Senior Food Editor

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New on the Menu: Eggplant standing in for short ribs and a crabcake Wellington

New on the Menu: Eggplant standing in for short ribs and a crabcake We

byBret Thorn, Senior Food Editor

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Barbie momentum expands beyond the box office and into restaurants

Barbie momentum expands beyond the box office and into restaurants

byAlicia Kelso, Executive editor

American consumers turn to beef in times of stress

American consumers turn to beef in times of stress

byBret Thorn, Senior Food Editor

Consumer Trends

Reviving a classic: Parmesan Garlic

Reviving a classic: Parmesan Garlic

byNRN staff, Datassential

Frozen desserts embrace savory ingredients

Frozen desserts embrace savory ingredients

Ilili chef and owner Philippe Massoud uses his family’s restaurant background to elevate Lebanese cuisine in the United States

Ilili chef and owner Philippe Massoud uses his family’s restaurant bac

byBret Thorn, Senior Food Editor

New Restaurants

Shenarri Freeman and Overthrow Hospitality open West African vegan restaurant Ubuntu in West Hollywood

Shenarri Freeman and Overthrow Hospitality open West African vegan res

byBret Thorn, Senior Food Editor

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New on the Menu: Apple butter ribs and Brussels sprouts that aren’t fried with bacon

New on the Menu: Apple butter ribs and Brussels sprouts that aren’t fr

byBret Thorn, Senior Food Editor

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Consumer Trends

Honey garlic: Made for wings

Honey garlic: Made for wings

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New on the menu: Squash blossom pizza and a caviar sandwich

New on the menu: Squash blossom pizza and a caviar sandwich

byBret Thorn, Senior Food Editor

New Restaurants

House-Made meatless burgers surge on restaurant menus

House-Made meatless burgers surge on restaurant menus

byLinnea Covington

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Consumer Trends

Chicken Bowl: the staple is increasing on menus

Chicken Bowl: the staple is increasing on menus

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Consumer Trends

Plant-based sausage: A growing vegan option

Plant-based sausage: A growing vegan option

New York City Italian concept Il Mulino enters push for more licensees

New York City Italian concept Il Mulino enters push for more licensees

byBret Thorn, Senior Food Editor

New on the Menu: Hickory glazed eel and a Haitian-influenced meat lovers pizza

New on the Menu: Hickory glazed eel and a Haitian-influenced meat love

byBret Thorn, Senior Food Editor

Yardbird launches competition showcasing various chicken sandwich interpretations

Yardbird launches competition showcasing various chicken sandwich inte

byAlicia Kelso, Executive editor

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Consumer Trends

Duck Sauce, the Chinese-American condiment

Duck Sauce, the Chinese-American condiment

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New on the Menu: Scallops with parsnips and tangerine tiramisu

New on the Menu: Scallops with parsnips and tangerine tiramisu

byBret Thorn, Senior Food Editor

Caviar becomes a more affordable luxury on restaurant menus

Caviar becomes a more affordable luxury on restaurant menus

byBret Thorn, Senior Food Editor

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Consumer Trends

The growing Mexican ingredient: Salsa Roja

The growing Mexican ingredient: Salsa Roja

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Consumer Trends

Ranch Water – the lighter tequila drink

Ranch Water – the lighter tequila drink

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