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Japanese classic chicken katsu

Tip Toe Back Into Innovation

Comfort foods clearly dominated restaurant delivery and pick-up orders during 2020. Now that customers are back to in-house dining, they...

Falafel sandwich on a plate

Hand-Held Options

Hand-held snacks and sandwiches are experiencing a surge in global creativity. Tacos, toasts, banh mi, and jianbing…wrapped, stacked, and folded!...

Fresh, healthy and convenient meal

Fresh, Healthy, & Convenient

As more customers return to dining out, labor shortages are leaving operators less time for back of house prep. Budgets...

Cantaloupe-honeydew melon with coconut milk and herbs fruit soup

Fruit Forward

Until recently, vegetables have claimed the spotlight in the meat-free and flexitarian segments—but fresh fruits are making a play for...

Plant-based meal on a plate

Plant-Based Explosion

First there were vegetarians, then vegans, followed by flexitarians…and now the diet gaining the most traction is known as climatarianism....

Broad Audience

Trends: Broad Audiences

For most of the 2000s, foodservice operators have been mindful of what the younger generations (Millennials and Gen Z) want...

Trends Persian Rice

Trends: Arabic Foods

Say Middle Eastern foods and you may think hummus and falafel, maybe kebabs. Say Mediterranean cuisine and olive oil, tomatoes,...

Trends: Global Crepes

Thin pancakes stuffed with an array of sweet or savory ingredients, crepes are a versatile dish with international variations. French...

Trends: The Evolving Chef’s Hat

Foodservice operators’ roles are changing in big ways. In the era of #metoo, open kitchens, and morphing delivery platforms, many...

Trends: Alternative Fries

The light, crispy French fry is one of the world’s most beloved side dishes, but with low nutritional value and...

Trends: Spill the Beans

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is...