Articles Tagged with ''restaurant menus''

The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare.

The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers.

Beyond wanting to know how beverages are prepared, consumers are inquiring about the health benefits of the individual ingredients, how those ingredients were sourced, and if the people who sourced them were treated and compensated fairly.

Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends.

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

In the 10th year of FABI Awards, 2020 Award recipients will enjoy enhanced opportunities to reach attendees in addition to increased awareness and booth traffic.

More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.