Articles by Aimee Harvey, Contributing Editor

The new menu design in the restaurant industry concentrates more on specialization

New Specialized Restaurant Menus

Operators trim menu offerings but still emphasize variety

August 12, 2015

The past decade has seen restaurant operators expand menu offerings at a furious pace, eager to stay ahead of flavor fads and stave off aggressive competition.

Consumer Snacking

Consumers are snacking more often and considering more items as snacks. This presents new opportunities for operators and food manufacturers.

Aimee Harvey, Contributing Editor

August 25, 2014

Anyone keeping an eye on foodservice over the past couple of years has certainly charted the ongoing progression of snack options on the menu

Appetizers: Big Flavors, Global Accents and Value

Aimee Harvey, Contributing Editor

November 8, 2011

Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.

Connecting leaders through discussion and insights on thought leadership, strategy, customer trends, technology, brand building, sustainability & society.

Whether it’s in response to aging or the daily stress of life in a fast-paced, polarized world, consumers turn to supplements—and increasingly to finished foods and beverages—to address cognitive health and feelings of stress and anxiety.

Articles by Aimee Harvey, Contributing Editor

New Specialized Restaurant Menus

Consumer Snacking

Appetizers: Big Flavors, Global Accents and Value

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