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Food Management
Foodservice menu trending: 15 fun ways to embrace Mexican comfort food
Aug 18, 2022

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10 ways bowls are totally taking over foodservice menus

Sandwich? We don’t know her. Well, okay, sandwiches are still great, but one-bowl meals, bowl concepts and globally inspired bowls are getting chefs excited when planning new concepts for fall: Plant-based, sustainable, protein-packed, seafood-forward and more. 

15 fun ways to embrace Mexican comfort food

Two cravings in one? Give your guests both cozy comfort and fiesta-worthy flavors with chilaquiles, posoles, tostadas, tacos, quesadillas, birria and more. Plus: Get new recipes.

Are bowls the new sandwiches?

In terms of seismic foodservice trends, bowls are big. The newest bowl concepts are global, environmentally conscious, plant-based, portable, customizable and above all else, “crave-a-bowl.”

Toyota Stadium enhances food offerings for Major League Soccer fans

Creative new additions from new Executive Chef Erika Dabney reflect the big and bold flavor preferences indicated by feedback from FC Dallas fans.

Real talk: An insightful conversation on plant-based menus, marketing and more

Culinary leaders talk about where we’ve been and where we’re going with perceptions, ingredients and real-life ideas you can try right away to navigate the plant-based tide as it’s rising. Plus: How do you really feel about fake meat?

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14 over-the-top plant-based Freakshakes to freak out your summer
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