Sponsored By

Menu Trends

More Topics

Whole vegetables take centerstage at newly reimagined Beatnic Whole vegetables take centerstage at newly reimagined Beatnic

The New York-based fast-casual lunch spot formerly known as By Chloe is adding craveable items to the menu and focusing on a digital loyalty program

byJoanna Fantozzi

Feb 18, 2022

New on the Menu: A Haitian salmon burger and a sports bar’s vegetarian sandwich New on the Menu: A Haitian salmon burger and a sports bar’s vegetarian

Feb 18, 2022

5 Slides

NOM_Matthew-Kenney-Kabocha-Carpaccio-Pistachio-Relish.jpg

New on the Menu: Meatless dishes for winter New on the Menu: Meatless dishes for winter

Feb 11, 2022

5 Slides

Blaze Pizza chef Brad Kent to open fast-casual concept Bagel + Slice in Los Angeles Blaze Pizza chef Brad Kent to open fast-casual concept Bagel + Slice i

Feb 8, 2022

1 Min Read

RH_NOM_fritters_fried.jpg

New on the Menu: Wagyu gyoza and snapper crudo with hibiscus New on the Menu: Wagyu gyoza and snapper crudo with hibiscus

Feb 4, 2022

5 Slides

Trends & Predictions for 2022 Trends & Predictions for 2022

Feb 1, 2022

1 Min Read

New on the Menu: A Thai meatball hero and scallion pancake pizza

New on the Menu: A Thai meatball hero and scallion pancake pizza

With smart beverage pairings, chocolate finds new glamor

With smart beverage pairings, chocolate finds new glamor

Beverage directors adjust their inventories to pandemic-era drinkers

Beverage directors adjust their inventories to pandemic-era drinkers

byDavid Flaherty

Schnuck Markets serves up modern Asian cuisine via new restaurant partner

Schnuck Markets serves up modern Asian cuisine via new restaurant part

byRussell Redman

At Cadence in New York City, Shenarri Freeman brings a plant-based mindset to an animal-based cuisine

At Cadence in New York City, Shenarri Freeman brings a plant-based min

Flavor of the Week: Boba, the tapioca gems of drinks

Flavor of the Week: Boba, the tapioca gems of drinks

New on the Menu: Burmese tea leaf salad and a Lebanese taco

New on the Menu: Burmese tea leaf salad and a Lebanese taco

New Restaurants

How this 23-year-old won funding for his restaurant after a DM to Matthew Kenney

How this 23-year-old won funding for his restaurant after a DM to Matt

New on the menu: Pan-roasted cauliflower and lobster sushi

New on the menu: Pan-roasted cauliflower and lobster sushi

Restaurant Concepts & Chefs

Rising Star: Journeyman Distillery general manager Mike Brown on expanding a hospitality experience for craft spirits, dining and events

Rising Star: Journeyman Distillery general manager Mike Brown on ex...

byLisa Jennings

New on the Menu: Coffee rubbed lamb chops and butternut squash lasagna

New on the Menu: Coffee rubbed lamb chops and butternut squash lasagna

Chris Cheung talks dumplings, his Chinese heritage and more

Chris Cheung talks dumplings, his Chinese heritage and more

New Restaurants

Lauren Feldman and Tanner Walle make a home for wine lovers at Valley Bar + Bottle

Lauren Feldman and Tanner Walle make a home for wine lovers at Valley

byDavid Flaherty

José Andrés to return to Los Angeles with three restaurants coming to The Grand LA in 2022

José Andrés to return to Los Angeles with three restaurants coming to

byLisa Jennings

Consumer Trends

Flavor of the Week: Matcha latte — the caffeinated drink with a health halo

Flavor of the Week: Matcha latte — the caffeinated drink with a health

Restaurant Hospitality's top 20 galleries of 2021.jpg

Restaurant Operations

Restaurant Hospitality's top 20 galleries of 2021

Restaurant Hospitality's top 20 galleries of 2021

Consumer Trends

Flavor of the Week: Tajín, the trending Mexican seasoning

Flavor of the Week: Tajín, the trending Mexican seasoning

Mexican nixtamalization finds new life in fruit, root vegetables

Mexican nixtamalization finds new life in fruit, root vegetables

Flavor of the Week: The 10 most popular flavors of 2021

Flavor of the Week: The 10 most popular flavors of 2021

New on the menu: A cotton candy mimosa and Peruvian octopus

New on the menu: A cotton candy mimosa and Peruvian octopus

Agave spirits continue to grow in popularity

Agave spirits continue to grow in popularity

byDavid Flaherty

New on the Menu: Calamari-style chicken and a cream cheese burger

New on the Menu: Calamari-style chicken and a cream cheese burger

The hottest new bars in the country

The hottest new bars in the country

Bars rebound with more intimate spaces, emphasis on experience

Bars rebound with more intimate spaces, emphasis on experience

byLisa Jennings

Flavor of the Week oat milk.png

Flavor of the Week: Oat milk, the latest dairy-free darling

Flavor of the Week: Oat milk, the latest dairy-free darling

nom dec 3.jpg

New on the Menu: Frybread tacos and jerk cauliflower

New on the Menu: Frybread tacos and jerk cauliflower

Salad, Burger, Taco Spread.jpg

Subway franchisees launch the new Swift Eats hybrid ghost kitchen in New York City

Subway franchisees launch the new Swift Eats hybrid ghost kitchen in N

New on the Menu: Apple Tabbouleh and French onion agnolotti

New on the Menu: Apple Tabbouleh and French onion agnolotti

Dairy, nondairy cold foam adds to appeal of coffee and tea

Dairy, nondairy cold foam adds to appeal of coffee and tea

Subscribe to Our Newsletters

Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.