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CULINARY CREATIONS: ON THE NATIONAL MENU

Independent Restaurants Drive Menu, Product Innovation

New efforts to continue into 2022 and beyond
Maeve Webster
February 18, 2021

Independent restaurants have always been the true innovation and trend engine in foodservice. Compared to larger regional or national accounts, these smaller operators look forward because they have a smaller base of consumers they seek to inspire and satisfy.


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US Foodservice Trends for 2021

Mintel offers analysis, insights, and recommendations centered around consumer behavior over the next 12 months
February 10, 2021
Mintel announced four key trends for the US foodservice industry, including analysis, insights, and recommendations centered around consumer behavior over the next 12 months. Read more about "The Great Divide," "Play With Your Food," "Restaurants Redefined" and "Trust or Bust."
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STRATEGY SERIES: WHERE FOOD R&D MEETS FOODSERVICE

Know More—To Avoid 'No'

Restaurant product innovation expert Jeff Miller identifies the first of six common mistakes processors make when calling on foodservice national accounts
February 5, 2021
Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To better help its readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation and Miller also created an online course, “Turbocharge Your Foodservice Sales.” 
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Taco Bell's Plans a Year for Vegetarians

Connection with Beyond Meat® and returning potatoes bring endless vegetarian customizations to Taco Bell's craveable menu offerings
January 27, 2021
After a brief hiatus from menus due to Taco Bell's menu simplification efforts last year, Cheesy Fiesta Potatoes and the Spicy Potato Soft Taco will be back starting March 11.
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Datassential Reveals Deeper Trends to Amp Up the Appeal of ‘Healthy’

MenuTrends database reveals operator trends for menu-ing healthy labels, to better engage consumers looking to refresh their eating habits
Emily Murawski
January 20, 2021

Coming out of the holidays can be stressful enough, but 2020 brought on new anxieties with the COVID-19 pandemic; in fact, Datassential found that more than one-quarter of consumers increased comfort eating after initial shelter-in-place restrictions began.


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US Foods Introduces COVID-19 Resources to Help Restaurant Operators

New platform offers updated operating safely guide and enhanced outdoor dining products line-up
December 28, 2020
US Foods Holding Corp. announced the introduction of its "Make It This Winter" platform. The platform offers a collection of valuable resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic.
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Eat Just Makes History with Restaurant Debut of Cultured Meat

GOOD Meat Cultured Chicken launches at 1880 in Singapore
December 22, 2020
Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, in partnership with 1880, an establishment founded to inspire conversations that change the world, made history when their cultured meat was served and sold to guests for the first time at a series of dinners.
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Good Meat Cultured Chicken Arrives in a Restaurant Kitchens

Eat Just, Inc. has made the first commercial sale of meat created directly from animal cells for human consumption to 1880
December 16, 2020
Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced that on the heels of its historic regulatory approval for cultured chicken, it has made the first commercial sale of meat created directly from animal cells for human consumption to 1880, an establishment founded to inspire conversations that change the world. GOOD Meat Cultured Chicken will launch with 1880 December 19.
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McCormick Flavor Forecast: 20 Years of Top Flavor Trends

The McCormick Flavor Forecast spotlights past trends that continue to drive flavor explorations
December 9, 2020
Over the past two decades, the McCormick Flavor Forecast® has identified top trends and ingredients that have shaped the future of flavor. From pumpkin pie spice and chamoy to dukkah and turmeric, these forecasted flavors have seen success across consumer products, restaurant menus and online recipes.
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