Green smoothies can vary widely in ingredients, but the core component is usually a leafy green vegetable. It’s usually spinach or kale, but it could also include the fleshy leaves of the aloe vera plant or other nutrient-dense greens. Those are...
Açaí bowls are a popular breakfast treat with a base of superfoods that can be endlessly customized. The bowls have bases of açaí berries — a fruit native to the rainforests of South America; they’re like grapes...
Nitro cold brew is coffee infused with nitrogen gas, creating a smooth, creamy texture, resembling the look and mouth feel of a dark beer. It has particular appeal when guests see it being dispensed from an in-store tap...
Aguachile is a Mexican dish made of shrimp that have been submerged in liquid seasoned with peppers, acid in the form of lime juice, salt, plus slices of cucumber and slices of onion. It’s essentially a spicy version of ceviche, but a key...
Margaritas are U.S. consumers’ most-loved cocktail, and as Americans’ love of spicy food grows, so does their love of a little “kick” in their favorite beverage...
Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...
Plant-based beef replacements have been among the top-growing menu items overall in recent years, but as a growing number of consumers (even ones who aren’t vegetarians) look for meat replacements at every meal, plant-based eggs are growing fast...
Pizza is one of the Americans’ favorite foods, so it only makes sense that they would happily make room for the growth of one more regional style. Detroit-style pizza is known for its rectangular shape and light-but-thick crust with a crispy rim...
Although Prosecco Rosé is only on a small slice of menus so far, more than half (53%) of consumers know it, according to market research firm Datassential’s consumer preferences tool, and a quarter have tried it. And among those who have tried it...
