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Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe. Menu Feed is produced in collaboration with FSD’s sister publication, Restaurant Business.
How to innovate the menu by amplifying this year's trends in 2022
Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.
CEO Graham Humphreys and Associate Director of Strategy Nikki Freihofer both stay ahead of the trends in their positions with The Culinary Edge, a food and drink innovation company. Together, they share their insights on the 2021 menu trends that have staying power and what we can expect to see emerging in 2022.
Be prepared to find out what appuccino is, why flexitarian eating is on the rise and how neo-nostalgia is impacting the menu. The duo explains how to handle the increase in customization with less labor and how operators can position ghost kitchens to maximize efficiencies and profit.
Graham Humphreys, left, and Nikki Freihofer
Listen as Humphreys and Freihofer look back on the best trends of the past year and envision what we can look forward to in the year ahead.
Also, we are now on Alexa. Log into your Amazon account, look for “Menu Feed podcast” to enable the skill. Once it’s enabled all you need to do to listen is say, “Alexa, play ‘Menu Feed.’”
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