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Vegan stew with chickpeas, sweet potato and kale in a white bowl.

Shifting seasonal menus is a great time to promote and showcase fresh fruits and vegetables on menus. Whether it’s LTOs, timely salads, or Thanksgiving desserts, calling out your fall-centric dishes pays off.

  • Pump up salads. Fortify leafy greens like spinach, arugula, and kale with colorful, roasted vegetables and fruits such as Butternut squash, grapes, potatoes, and carrots.
  • Add in global sauces. Pair beloved side dishes (stuffing, mashed potatoes, Brussels sprouts, and green beans) with on-trend mix-ins such as black garlic, gochujang, miso paste, and garam masala to balance nostalgia and adventure.
  • Beyond pumpkin pie. Get creative with fall desserts by featuring traditional ingredients (think apples, pears, and sweet potatoes) in whimsical presentations (candied apples, cupcakes with toasted meringue, and fruit-swirled ice cream) or show off specialty items like persimmons, quince, figs, and cranberries in more classic forms (tarte tatin, baked crumbles, and fluffy mousse).


  • Stock up on root vegetables and tubers (carrots, turnips, parsnips, potatoes, and yams) that can be utilized across every day-part on
    the menu from breakfast to dessert.
  • Hearty greens like kale, collard greens, spinach, and arugula are excellent salad starters for autumn.
  • Seasonal herbs add complex flavors for pennies per plate. Thyme, rosemary, sage, and marjoram are fall favorites that can elevate many dishes.
  • Wellness bowls remain a fast, convenient, healthy way that many customers prefer to eat. Easily adaptable for delivery and to-go, they can be piled high with customizable toppers such as chickpeas, roasted vegetables, seaweed, kale, ancient grains, and avocado.

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 the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.