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Menu Trends

So long Menu Feed, welcome to Menu Talk So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

byPatricia Cobe

Apr 4, 2024

couscous on plate with olives fresh tomatoes on top

Recipe report: Don’t put couscous in a corner Recipe report: Don’t put couscous in a corner

byTara Fitzpatrick

Apr 3, 2024

6 Slides

Spring Vegetable Grain Bowl

Campus-harvested honey sweetens the menu at Michigan State Campus-harvested honey sweetens the menu at Michigan State

byBenita Gingerella

Apr 1, 2024

1 Min Read

Meeting the call for allergen-friendly foods in cafeterias

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Meeting the call for allergen-friendly foods in cafeterias Meeting the call for allergen-friendly foods in cafeterias

Mar 28, 2024

1 Min Read

Gott's menu items

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

byPatricia Cobe

Mar 28, 2024

ceviche for Ritmo del Mar

Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

byTara Fitzpatrick

Mar 25, 2024

1 Min Read

Pirates MLB renegade dog with pot roast and pierogis

MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

byTara Fitzpatrick

Freight House interior

How culinary inspiration and a positive work culture share equal billing at Freight House

How culinary inspiration and a positive work culture share equal billing at Freight House

byPatricia Cobe

braised pulled pork with fresh tomatoes and lettuce on plate

Recipe report: In praise of the braise

Recipe report: In praise of the braise

byTara Fitzpatrick

Kabocha Squash Curry & Lima Bean Dill Rice, with a Caribbean curry sauce

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

byBenita Gingerella

Lunch trays with food

Federal bill would establish committee to address school meal debt

Federal bill would establish committee to address school meal debt

byBenita Gingerella

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K-12 Worry-Free Product Culinary Playbook

K-12 Worry-Free Product Culinary Playbook

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C&U Worry-Free Product Culinary Playbook

C&U Worry-Free Product Culinary Playbook

Four allergen-friendly ways to revitalize snack and meal offerings

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Four allergen-friendly ways to revitalize snack and meal offerings

Four allergen-friendly ways to revitalize snack and meal offerings

A variety of produce

Sodexo doubles down on plant-based offerings at college campuses

Sodexo doubles down on plant-based offerings at college campuses

byBenita Gingerella

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

byPatricia Cobe

plant based bowl with chickpeas cukes peppers

Recipe report: Plant-forward bowls to detox, nourish and delight

Recipe report: Plant-forward bowls to detox, nourish and delight

byTara Fitzpatrick

Kokumi

The University of Pittsburgh expands dining options with two new concepts

The University of Pittsburgh expands dining options with two new concepts

byReyna Estrada

meatball on a fork

Recipe report: The meatball’s sphere of influence on the menu

Recipe report: The meatball’s sphere of influence on the menu

byTara Fitzpatrick

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

byBenita Gingerella

How Vino Volo's airport wine bars create a unique oasis for travelers

How Vino Volo's airport wine bars create a unique oasis for travelers

How Vino Volo's airport wine bars create a unique oasis for travelers

byPatricia Cobe

plant-based salad

Kent State University doubles its plant-based commitment

Kent State University doubles its plant-based commitment

byReyna Estrada

Metz culinary competition challenges chefs to make seafood the star of the menu

Metz culinary competition challenges chefs to make seafood the star of the menu

Metz culinary competition challenges chefs to make seafood the star of the menu

byBenita Gingerella

rainbow stack of pancakes

Recipe report: Flapjack attack! Sweet and savory pancakes to flip for

Recipe report: Flapjack attack! Sweet and savory pancakes to flip for

byTara Fitzpatrick

Al Moro pasta

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

byBenita Gingerella

Pancake of the Month

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

byPatricia Cobe

cheesy nachos with cheese pull and margarita

Recipe report: Snacky recipes celebrating the irresistible pull of cheese

Recipe report: Snacky recipes celebrating the irresistible pull of cheese

byTara Fitzpatrick

MAASS

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

byPatricia Cobe

spring green pea dish

Recipe report: Try these gloriously green recipes to summon an early spring

Recipe report: Try these gloriously green recipes to summon an early spring

byTara Fitzpatrick

New spaces, same craveable taste

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New spaces, same craveable taste

New spaces, same craveable taste

FSD's Best Sandwiches contest winners

Meet the 20 winners of FSD’s Best Sandwiches Contest

Meet the 20 winners of FSD’s Best Sandwiches Contest

byTara Fitzpatrick

chickpea coconut curry with wilted spinach and steamed brown rice.

ISS Guckenheimer debuts new plant-forward dishes in honor of World Pulses Day

ISS Guckenheimer debuts new plant-forward dishes in honor of World Pulses Day

byReyna Estrada

Turkish Breakfast

5 TikTok trends poised to pop in restaurants

5 TikTok trends poised to pop in restaurants

Meal cart

School district's meal cart puts student choice back into school meals

School district's meal cart puts student choice back into school meals

byBenita Gingerella

Husk patio

How Charleston's Husk restaurant stays relevant in a competitive dining city

How Charleston's Husk restaurant stays relevant in a competitive dining city

byPatricia Cobe

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