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Category: Restaurant Food Trends

Ajaruli Khachapuri at Supra: Eatery Pulse
Corner Bakery Fall Menu 2018 Restaurant C-Suite: Eatery Pulse

Restaurant chains show off fall flavors

Keeping in par with those traditions, several restaurants are celebrating the season with news dishes that take these humble ingredients and add culinary expertise to it. Firebirds Wood Fired Grill takes bold American cuisine and adds a contemporary touch. Its fall menu features all its previous fall favorites. Its dishes showcase crispy brussel sprouts, wood-grilled cauliflower, sprinkles of pumpkin seed, and a dash of spice, rubbed into the meat for an added kick.... Corner Bakery is using fresh ingredients to create an autumnal breakfast menu. “We are excited to introduce our guests to Corner Bakery’s new harvest creations.

The Mayan Latin Cuisine Chilaquiles Verdes: Eatery Pulse_80

Creative menu ideas from Mexico inspire breakfast excitement way beyond Taco Tuesdays, breakfast burritos

Experimental diners don’t have to look too far to be inspired. Grain and Bakery Innovation, a culinary research report from  Packaged Facts, a well-respected research firm,  is spotlighting several takes on foods that are emerging or still developing. These creative insights look promising for foodservice application, including south-of-the-border foods in the form of globally-inspired tacos, chilaquiles and migas.

Global spices by Minn Ling: Eatery Pulse

Emerging spice blends offer culinary opportunity: Mintel

Research firm Mintel identified emerging flavor trends that have potential for application in foodservice. In its 2018 U.S. Flavor Trends Report, global spice blends were identified as having unique potential for restaurants and foodservice organizations.Berbere is a blend of several spices, including ginger, basil, chili peppers, and garlic. It’s been used in stews, notes Mintel…. Ras el hanout is a variable and evolving spice, typically including cardamom, cumin, and ginger. Togarashi is added to soups and proteins and saw a 9 percent increase in mentions on menus from 2015 to 2017.

Rasa Indian Grill Bowl: Eatery Pulse

2018 Food, dining, restaurant trends with staying power

Here are the trends that appeared in our "2018 Food and Dining Trends Report" earlier this year that have staying power: Plant-based foods going mainstream; off-premise food poularity; local gives way to regional attribution; manifestation...overuse of term “local” dilutes meaning, significance, say experts regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”

Three trop protein trends for product development in cpg, restaurants

Three protein trends being tapped for successful product development

...Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.