#menu trends

Restaurant and Foodservice

Menus of Change Q&A: Building a better food system, one menu at a time

As climate pressures and consumer demands reshape the food industry, The Culinary Institute of America's Abby Fammartino shares how Menus of Change is helping chefs and operators turn sustainability into strategy.

By Amy Sung 05/29/25

Recent articles

Restaurant and FoodserviceTechnology

The restaurant industry’s next chapter: Human-centered innovation shines at 2025 Restaurant Show

By Amy Sung 05/22/25

Consumer Insights

Mistrust on the menu: How consumers are navigating confusing food choices

By Samantha Des Jardins 04/16/25

Restaurant and Foodservice

From tradition to global influence: How Latin American cuisine continues to shape the culinary world

By Amy Sung 03/20/25

Sponsored Consumer InsightsRestaurant and Foodservice

Serving up LTO success: How to plan and execute inspired LTOs in 2025

By Simplot 02/24/25

Consumer InsightsCPGFood RetailRestaurant and Foodservice

Specialty Food Association writes the next chapter with Winter FancyFaire

By Janet Forgrieve 01/19/25

Restaurant and Foodservice

ACF’s 2025 culinary trends: Electrification, pizza, regional flavors lead the way

By Amy Sung 01/09/25

Restaurant and Foodservice

Q&A: How cultural blending, migration are reshaping culinary traditions

By Amy Sung 09/04/24

Consumer Insights

Keys to making and sustaining a winning menu

By Samantha Des Jardins 07/17/24

Consumer InsightsRestaurant and Foodservice

Specialty food innovation, sales are flourishing in foodservice channels

By Janet Forgrieve 07/05/24

Consumer InsightsRestaurant and Foodservice

The growing trend of flexitarianism presents simple steps to drive big change in plant-forward menus

By Amy Sung 06/26/24

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