Menu analyst Lizzy Freier, director of menu research & insights at Technomic, keeps a close watch on food and drink trends at the Top 500 restaurant chains.
During her recent presentation at the National Restaurant Association Show in Chicago, she recapped the novel trends that are shaping menus as we move into the second half of 2022. Based on Technomic data, four Ps define the current state of menu innovation: Pivots, Preparations, Proteins & Plants, and Personalization.
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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