Trends

With a global shift towards plant-based diets, align your operation by implementing a plant-based strategy with these tips, trends, and alternative products

From Japanese tamagoyaki to Welsh rarebit, restaurants are finding inspiration from around the world to create unique, high-demand breakfasts

Shrimp is a popular and versatile ingredient. Learn to profit with sustainable offerings and innovative, on-trend inspiration for your seafood menu.

As consumer demand for clean eating and transparency of ingredients continues to rise, learn how to incorporate and profit from clean labels in your menu.

Ghee, or clarified butter, is a staple of Indian cooking gaining global appeal for its nutritious properties and finding it's way on these popular menus

Skhug (or zhug, or schug) is a popular Middle Eastern hot sauce full of chiles, cilantro, and spice. See how it's being used in today's top restaurants.

Pandan is a tropical Southeast Asian leaf imparting aromatic notes and visual appeal. See how it's being used in today's top restaurants.

Bottarga is dry, salted, cured fish roe. See how this Italian specialty is being used on menus to deliver bold, briny flavor to pastas and more

Differentiate your restaurant and meet customer demand with these tips on distinct cuts of meat, creative applications, and upgrading the classics.

Aleppo pepper is a flavor enhancer with mild heat that is quickly growing in popularity. See how it's spicing up the menu at today's top restaurants.