How consumer preference and flavor trends are changing the traditional entree.
The 2018 Trends Tour focuses on breakfast. New horizons in seafood menu development. Breakfasts – their shifting definition. Innovation in pizza. Fried chicken, salads with a modern narrative, and nonalcoholic refreshments.
And don’t forget to make room for dessert – how to infuse your brand’s personality into dessert offerings.
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Stories in this Issue
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.
Welcome to the March-April 2018 issue from Publisher/Editor-in-Chief Cathy Nash Holley
Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items
Considerations when using hash browns and rösti to add value to dishes
Tips for starting and enriching your non-alc beverage program
Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018