Articles Tagged with ''menu trends''

Regional flavors and gut-healthy options are among the Top 10 menu trends for 2019, according to Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center (FAPC), Stillwater, Okla.

The Sterling-Rice Group (SRG), Boulder, Colo., identifies the top culinary trends that will stand out on menus and expand into grocery shelves.

Consumers' love affair with piling fruits and vegetables on their plates continues to gain momentum, according to research from Culinary Visions, Chicago.

A new study from Culinary Visions Panel's Mindful Dining Initiative highlights younger consumers’ craving for human connection when dining out.

Rand Corp., Santa Monica, Calif., conducted a study that looked at how the provision of calorie information on restaurant menus affects consumers.

The National Restaurant Association (NRA), Washington, D.C., released its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF), St. Augustine, Fla., – to predict food and beverage trends at restaurants in the coming year.

In this unique dining study, Y-Pulse, New York, worked with a team of chefs and dietitians to create restaurant quality menu concepts that meet school meal nutrition requirements.

The latest wave of culinary innovation is cooking up inspiration and innovation based more on the familiar than the exotic or foreign, according to “New Spins on Standards 2017: Culinary Trend Tracking Series,” produced by Packaged Facts, Rockville, Md.

While many shifts in the restaurant industry are slow to take hold, the use and availability of data is one trend that's quickly emerging, according to the 2018 Restaurant Trends Forecast, produced by Restaurant Business magazine, Chicago, and Technomic, Chicago.

The restaurant industry and other foodservice operators are on a tear, with sales growth outpacing retail for a decade and revenues surpassing retail for the first time in 2015, according to a new study by L.E.K. Consulting, Boston.