Trends

Pasta and pizza are blank canvases primed to adapt to any diet. Appeal to the growing demand for plant-based dishes with these produce-forward tips

27% of operators expect sales in nuts and seeds to increase in the next year. See how the top restaurants are incorporating these textures on their menus

Plant-based eating was named the 2018 trend of the year. Learn the difference in these diets and how to deliver and impress with a meatless menu

This Impossible Burger is being served at some of the nation’s most acclaimed restaurants, appealing to vegetarian, vegan, and meat-eating consumers alike.

Crunch. Salt. Umami. Furikake is a Japanese seasoning that has grown 268% on menus. Get inspired and learn how to use it to differentiate your menu

Kombucha is a fermented, fizzy tea that has gained popularity for its vast array of health benefits. Get inspired to add it to your menu today

Health and wellness are driving today's beverage trend. Enhance your customers' experience and drive profits with a functional, health-forward beverage menu

Get inspired by Latin cuisine to reimagine breakfast for today’s more sophisticated and adventurous palates with trending ethnic dishes and flavors

All-day breakfasts are breaking mealtime boundaries and presenting opportunity for creativity and increased revenue across the menu

Menu mentions of ‘nduja are up 2,507% over the last four years. ‘Nduja, (pronounced “en-doo-ya”), is an intensely flavored, spicy salami that’s spreadable. Chefs are incorporating it into butters and pizza and burger toppings to add a burst of authentic Italian tastes and increase the authenticity of their menus. Upland in New York, NY, serves ‘nduja pizza with stracciatella cheese ...