Foodservice menu trending: Plant-based menu items; pop-ups at Kutztown University

In this month’s recap of the Top 5 most popular food and beverage Food Management articles, Kutztown University’s Aramark Chef Ben Leffler makes meals an experience with cool pop-ups ranked as the week’s top story. Whether he’s crafting a four-course Parisian feast for an online student meeting, stacking pancakes for a Paul Bunyan breakfast-for-dinner or setting up a succulent tacos al pastor station, Ben Leffler is doing his best to make food a great experience for the students on campus. Among other stories in this week’s gallery:

  • 12 power-packed plant-based menu items from onsite chefs; and
  • 9 adventurous menu elements from the Pacific Northwest and Alaska.

In other news, here are 19 hot pizza trends to slice into today. In today’s changing world, pizza is constant source of comfort—and a menu MVP—without a doubt. But in order to rise to the top of the pizza game, it’s important to stay on top of not just the toppings that are trending, but the styles of pizza, the fast-advancing technology and different ways to deliver the perfect pizza experience.

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

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