Sentences with phrase «menu trends»

The top restaurant menus trends for 2014 included a focus on local sourcing, environmental sustainability and nutrition — children's nutrition in particular.

Our chefs develop the taste - tempting recipes that target today's hottest menu trends.

The report includes information on menu trends related to student customization, flavor trends and clean label ingredients.

Want a restaurant menu trend still in its infancy?

This study will examine menu trends across the globe and provide insight on what's in store for the Canadian foodservice market.

Drive growth by leveraging key industry and menu trend analysis along with actionable data from more than 1,000 consumers.

When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, nutrition and ethnic cuisines and flavors.

Each recipe set the stage for further discussion on menu trends and pork applications.

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry.

The National Culinary Review provides the latest in menu trends, industry news and more.

«So, it's only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015.

The National Restaurant Association (NRA) annually explores the top menu trends for the coming year.

Attendees can choose from a diverse array of culinary subjects, from business development to the latest culinary menu trends and techniques.

From those findings as well as research on Canadian menu trends, Technomic will highlight what is most likely to impact the Canadian foodservice market.

She has presented at numerous conferences in the U.S. and Canada on menu trend development for restaurant operators, manufacturers and distributors.

Prepared Foods talks product development and menu trends with Stacie Sopinka, US Foods vice president of innovation and product development.

For this special issue, Technomic experts take readers inside category menu trends and segment - by - segment operator trends (page 56).

Here Malody and Brendan Spiro, principal of Quality Restaurant Corp. in Brooklyn, N.Y., who has helped conceptualize, design and operate a number of popular restaurants and eateries in the New York area, share their thoughts on the top five menu trends right now, and the lasting E&S implications.

Chef Bridget: The biggest menu trends we've seen are authentic, ethnic flavors — especially Latin — which are still a growing category; gluten free; on - premises customization (at the restaurant) for guests; and the «farm - to - table» movement.

The chefs discussed menu trends, such as the farm to table trend; consumer issues, including gluten - free diets and consumer perception of fully cooked pork and its pink appearance; and specifics of using pork.

INNOVATIVE MENU TRENDS: Nearly 60 % of responding districts are offering new menu items this school year that feature international flavors, with an additional 26 % considering or testing these dishes.

In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current restaurant trends.

While the National Restaurant Association highlights what's trending on restaurant menus, additional analysis answers to the open - ended question «What will be the next hot menu trend» here we reveal a few more food ideas to keep an eye on in the next year:

«Menu trends today are beginning to shift from ingredient - based items to concept - based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition.

Each year, NRA surveys nearly 1,300 professional chef members of the American Culinary Federation (ACF), to learn which foods, cuisines, beverages and culinary themes will be hot restaurant menu trends.

The National Restaurant Association (NRA) each year gets in the kitchen with chefs to reveal the top menu trends for the coming year.

A recent survey by the National Restaurant Association of more than 1,800 chefs, all members of the American Culinary Federation, shows that for 2013, the top three menu trends for restaurants this year will be locally sourced meat and seafood, locally grown produce, and healthful kids meals.

Lizzy Freier is a managing editor at Technomic, with a focus on menu trends.

«Today's consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trends research,» said Hudson Riehle, vice president of research and knowledge for the association, in a statement.

Technology, consumer and menu trends are all revolutionizing foodservice.»

Country Reports Key information on economic figures, consumers attitudes, menu trends and more for the leading global foodservice markets.

Technomic's Country Reports provide key information on economic figures, consumers attitudes, menu trends and more for the leading global foodservice markets.

And they added, «When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, health - nutrition, children's nutrition and gluten - free cuisine.»

According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic - inspired kids» dishes, farm / estate - branded items, and heritage - breed meats.

While not technically a menu trend, counter-service dining continues to remain popular at all types of restaurants nationwide, signaling an operational and design trend that could easily stand the test of time.

Nancy Kruse, president of the Kruse Company, is a menu trends analyst based in Atlanta and a regular contributor to Nation's Restaurant News.

For 2017, the NRA surveyed nearly 1,300 professional chefs — members of the American Culinary Federation (ACF) to find out what the hottest menu trends will be.

What's Hot 2017 Culinary Forecast The National Restaurant Association's annual What's Hot culinary forecast predicts food and menu trends for the -LSB-...]

The National Restaurant Association's annual What's Hot culinary forecast predicts food and menu trends for the coming year.

Menu trends to watch in 2017 While the National Restaurant Association's What's Hot in 2017 chef survey highlights what's trending on -LSB-...]

The National Culinary Review (NCR) is read by more than 20,000 chefs and culinary professionals, who value its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes and professional development.

Nancy Kruse, president of the Kruse Company, is a menu trends analyst based in Atlanta.