Trends and Insights

Plant-based dairy products have been on the market for a while now, so many of your guests have probably already heard of them. This growing awareness (and in some cases, a preference for plants) will make it easier for you to promote new recipes. Here are a few ideas to help you plan a successful rollout on menu.

Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes. 

Patrons are consuming more fruits and vegetables—but haven’t abandoned meat. They’re called “flexitarians.” Learn how to appeal to this taste trend with craveable, delicious menu items that focus on plant-forward foods.

Seasonal is a word that customers look for on menus, along with fresh, local, and sustainable. Respond with these 10 tips to help you manage your seasonal menu offerings and keep customers coming back.

Soup is a kitchen classic that doesn’t have to be boring. Liven up your menu with these soup ideas. Your customers will love your signatures.

THIRD IN A SERIES: Plus One is a simple concept: Take a basic flavor-building ingredient and make it better by adding a second one. This gives you even more ways to multiply your flavors.

Learn how to coax new profits out of the classic potato. We have the latest recipes for everything from trendy poutine to simple fried potatoes tossed in sea salt and herbs.

Everyone enjoys a sweet finish to a meal. Give your guests a choice of desserts—mini-sized to mega-indulgent—and you’ll enjoy the extra profits. We have suggestions and links, here.