Skip navigation

Foodservice menu trending: Levy Convention Center's hand-pulled mozzarella station, Les Dames d’Escoffier's 2020 trends report

Also trending this month, Food Management names the college dining chef to watch and more

This month, Les Dames d’Escoffier, the philanthropic organization of professional women leaders in the food service industry, released its 2020 International Trends Report. It predicted that tangy, sour and sweetly comforting flavors will play parts on American food scene. Internationally, Les Dames looked at regions of the world in a micro-focused way, pondered piri piri, chatted about chaga tea and sang the praises of sinigang. The report assured us that one thing 2020 won’t be is bland.

Additionally, Food Management named the college dining chef to watch. Currently at Central Washington University, this chef worked in commercial dining before making the move to college dining where he's been playing around with menu development and keeping the students ahead of the trends. Learn more about him.

Also, at the Levy Convention Center, a hand-pulled mozzarella station made the case for experiential catering where the VP of Culinary, Chef Frank Abbinanti, pulled in crowds, literally.

See what else was trending in foodservice menus this past month.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.