Fern Glazer

Smoke drifts into restaurant desserts 
Chefs apply technique typically reserved for savory dishes to cakes
Should you add retro cocktails to your menu? 
The trend hasn’t taken off, but it may appeal to Millennials
Chefs find alternatives to wild king salmon 
Faroe Island, coho, sockeye varieties appear in dishes throughout the year
Consumers want more protein 
Smart restaurant operators satisfy cravings with a variety of options
Tropical flavors give menus a punch 
Chains and independents are putting ingredients such as pineapple and coconut on the menu
Chefs put passion for passion fruit on the menu 
The tart, tropical fruit appears in a variety of desserts
Chefs play with lobster's versatility  1
Peak lobster season begins as early as April
To attract Millennials, put their kids first 
The “me generation” considers their children’s needs when picking a restaurant, NPD says
Korean flavors, ingredients are a bicoastal menu trend 
Creative chefs incorporate Korean flavors gochujang and kimchi into menu options
Caramel: The go-to dessert flavor 
The cooked sugar is the No. 3 dessert flavor on restaurant menus
Restaurants create fresh fish options for Lent 
Chefs seek to ease the challenge of eating out during the 40-day period
Chefs turn up the heat with lesser-known chiles 
Ají dulce, ají amarillo, pasilla and other varieties appear across menus
Chefs warm diners with custards, puddings 
Crème brûlée, bread pudding show up on more menus this winter
NPD: Restaurants should target specific consumer needs 
Convenience, value, menu variety top of mind for diners in the new year
5 must-know consumer trends of the year  1
Trends restaurants should be watching into the new year

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