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Foodservice menu trending: New, lightened-up French classics make customers say “Ooh la la”

In this month’s recap of the Top 5 most popular food and beverage Food Management articles, 12 outside-the-box pulled pork pivots ranked as the week’s top story.Chefs can lean on pulled pork as an inspiration for lots of different menu items, and also a lot of different flavor profiles. It’s not just about barbecue sauce! We’re seeing all kinds of variations and creativity anchored by the fact that it’s tough to turn down a succulent, fall-apart piece of pig heaven.

Among other stories in this week’s gallery:

  • Dillard University chef welcomes campus back with true New Orleans flavor
  • State of the Menu with Datassential: Menus shrink, trends stall, but massive comeback predicted
  • Pulled pork powers the menu

In other news, A recent upsurge in new French restaurants inspired Restaurant Associates team members Tim Buma, Cody Abrams and Albert Lukas to create Au Coin, a ready-to-go concept that captures the easygoing-yet-super-elegant vibe of a Parisian bistro.

Click through the gallery to see other trending stories in the food and beverage segment.


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