Tag Archives: Trend

Offering a Non-Traditional Lent Menu

For restaurants, Lent is an opportune time to adapt menus to customers’ needs and test drive new items for limited time offers (LTOs) that could possibly become permanent. It’s also a popular time for seafood offerings, but demand for non-seafood options has grown, according to a survey by GrubHub. Seafood has been a go-to choice for restaurants but with vegetables ...

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Winter Trends: Celery is Cool, Tasty Tumeric, Indulgent Treats

savory desserts

Hip Veg: Chefs Embrace Celery Brussels sprouts, kale, cauliflower…some unlikely vegetables have moved from the shadows of the menu into the spotlight. Is it celery’s turn? Many chefs seem to think so. No cook worth their toque would consider working without this humble ingredient… it’s integral to the classic sauce- and soupbase mirepoix and gives punch to many mayonnaise-based salads ...

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Winter Trends: Ugly Vegetables, Clean Eating, Artificial Backlash

Ugly Vegetables A lot of what is grown in this country gets thrown away, wasted, or goes unused solely because of its appearance, but homely roduce tastes just as delicious as picture-perfect products. Utilizing what the industry refers to as seconds can go a long way towards reducing waste and saving resources—as well as help the bottom line. Once an ...

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Perfect Beverage Pairings for Large Plates

Dining is more social than ever, with guests looking for unique, shared experiences. To make dining more exciting, beverages big enough for a crowd will pair well with large plate menus. More diners are looking for food-liquor/cocktail pairings, one of the top cocktail trends in the What’s Hot in 2015 report by the National Restaurant Association, so a large plate ...

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Choosing Proteins for Large Plates

When meat is presented as the centerpiece of a meal something special occurs. Customers crave these large portion, shareable meals when dining out. Large platters boasting beautiful cuts of meat can help restaurants and food service operators meet customer needs for communal dining, shared plates, and unique, bold flavors that are all currently trending. When it comes to choosing the ...

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Small Plates – Big Trend

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Small Plates is a manner of dining that became popular in Western Foodservice after 2000. Small Plates may either refer to small dishes resembling appetizers which are ordered a la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.   Some types of Small Plates which have been influenced ...

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Noodle Soup… a Fall Menu Must-Have


From chicken noodle to ramen to pho…a bowl of warm, savory soup tops the list of autumn must-haves. And with choices from nearly every type of cuisine, it’s easy to fit one into your menu. • Thai favorite tom yum is a sweet and sour soup that combines the exotic flavors of lemongrass, galangal, and lime leaves; soba noodles work ...

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Hot Fall Food Trends

garlic confit

Here are some of the latest food trends in the industry that are becoming very popular this fall. Fat… The 6th Sense Scientists now claim fat is the sixth sense after sweet, salty, sour, bitter, and umami. Characterized more by feel than flavor, fats can add to the enjoyment and change the perception of many foods. The key to keeping ...

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Raise A Glass To Apples

Nothing compares to the simple delight of biting into a fresh apple – unless it’s sipping on a beverage bursting with fresh apple flavor. Whether it’s an infused tea, a culinary-inspired cocktail, or handcrafted soda, apples have found a home in the beverage space. Getting Crafty From craft cocktail establishments to restaurants elevating their bar programs, adult beverages are getting ...

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Inside Scoop on the Latest Restaurant Trends with Maines

large plates

Guy Zehner, Maines VP of Marketing and Brands, shared an inside scoop with the Maines team on some of the hottest trends in the restaurant industry. Here’s what he had to say… Community Dining & Large Plates This is a trend that is popping up everywhere. Today restaurants are being designed around the large plate concept. River Roast, a new, ...

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