As vice president of brand development for Nextbite, food futurist Liz Moskow tracks trends and helps position concepts for future growth. Nextbite specializes in developing virtual restaurant brands by leveraging an operation’s unseen assets while maximizing labor and kitchen space.
But these are challenging times for a food futurist. The unpredictability of COVID is trumping the emergence of major new trends, Moskow says. What she does see ahead is a deeper exploration of the trends that emerged in the last year, including virtual brands and comfort food.
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
So long Menu Feed, welcome to Menu Talk
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
How culinary inspiration and a positive work culture share equal billing at Freight House
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
How well-written recipes can optimize productivity and profitability in the kitchen
How Vino Volo's airport wine bars create a unique oasis for travelers
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
How Charleston's Husk restaurant stays relevant in a competitive dining city
How Nekter Juice Bar is breaking away from the pack in a crowded segment
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges
How Esmé marries art and food for a Michelin-starred dining experience
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