This year, it seemed like bowls were edging out sandwiches as a menu staple.

These seafood dishes are made for grab-and-go, preferably in flip-flops and with a laid-back attitude, if even just for that lunch break.

Taking a look at light-hearted sporting arena food, like Aramark’s meatball cone at SAP Center, San Jose, it’s safe to say playing with your food is back in style.

As seen in this year’s FM Best Sandwich contest, the crispy chicken sandwich is holding steady in diners’ hearts.

This year saw many examples in all segments of continued interest in plant-based menu items and whole concepts.

BBQ fusion could be in a Wild West phase, and that suits most pitmasters just fine. Chefs who smoke are free to combine succulent pulled pork or smoke-ringed brisket with Tex Mex flavors, Asian ingredients and more. 

Middle Eastern and Mediterranean vibes permeate much of the halal food found in America, but exciting new fast-casual, grab-and-go directions, like pizza and fried chicken, are part of an ongoing culinary evolution.

With labor crunches happening throughout the year, a Thai coconut curry sauce is the answer: All you need is Thai curry paste (choose red, yellow or green) simmered with cans of coconut milk, rice and a protein. No worries!

From banana peels and coffee grounds to fish skins and leftover brioche, Compass Group chefs get creative with some very non-traditional ingredients that would otherwise hit the waste bins.