Menu Innovator Blog

handheld food

Food Industry Trend: Highlighting Handheld Foods

By Susanne Bukey / August 23, 2021

Handheld foods remain engraved in the palates of every culture from any age, and in every meal period. They have become a vessel for trying new taste combinations, global flavors, preparation techniques, and just about any other food industry trend. Today, With the pandemic causing dining rooms to shut down, many chefs are turning their…

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pizza

Catalan Coca, Spain’s Original Pizza

By Susanne Bukey / August 16, 2021

Pizza is one of the best-loved foods around the world. It is also one of the most photographed foods on the internet today on every social media platform. In the United States, we dedicate February 9 as national pizza day. With its beginnings in Italy, pizza has grown into a worldwide phenomenon. Countries have their…

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environmentally friendly

Helping Save the Environment

By Susanne Bukey / August 9, 2021

The restaurant industry focuses on making memorable experiences for customers. Unfortunately, it inevitably creates a negative impact on the environment. From the emissions released during livestock production, to the water used in the food supply chain, to the food waste generated along the way, restaurants create a substantial environmental footprint. With an overwhelming number of restaurants closing inside dining during the pandemic,…

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beverage trends

The Beverage Bonus

By Susanne Bukey / July 14, 2021

The growth of beverages today is astonishing as tastes and categories only expand. Waters with flavors and antioxidants, sports drinks, freshly squeezed juices, alcoholic beverages and non, coffees, and teas from around the world, all continue to intrigue us. The rise of functional, and healthy beverage consumption is staggering. Low, and no alcohol drinks especially…

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menu

Streamlining Menus for a Covid Menu System

By Susanne Bukey / June 7, 2021

Restaurants are reducing their menus to streamline their operations during the current, ongoing coronavirus pandemic.  Trimming menus is a way to reduce restaurant complexities, costs, and help when ingredients are difficult to get. This also highlights simpler, more popular items helping to keep the brands’ identity when conserving money, and reducing waste are imperative for operators.…

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restaurant trends

Menu Innovator’s Top 100

By Susanne Bukey / May 31, 2021

If you have not had the amazing experience of entering the Menu Innovator website, now is the time. Menu Innovator https://menuinnovator.com provides a detailed menu analysis evaluating hundreds of restaurants and products. The goal of Menu Innovator is to provide unbiased culinary data, and market trends to assist foodservice operators and chefs in innovating new…

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artisan cheese

Artisan Cheese, The Current Food Trend Soars

By Susanne Bukey / May 24, 2021

Cheese is that magnificent food that adds that extra special creaminess, flavor, and rich mouthfeel to about any recipe. It’s what makes a meal memorable whether it be the oozing out between two slices of grilled bread, the glorious stretch on pizza, or the extra flavor, and texture on a charcuterie board.  Artisan cheeses are…

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pandemic

The Pandemic Changes Everything

By Susanne Bukey / May 6, 2021

The closing of restaurants due to the pandemic was permanent for some, others are just beginning to see the light at the end of the tunnel, while others stepped up to help their communities in any way they could. The restaurants that remained open held their own with takeout and delivery. Virtual restaurants began to…

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The Avengers to Pollution: Waste and Recycling

By Susanne Bukey / April 15, 2021

COVID 19 Takes Its Toll In 2020, the nation embraced remote work, social distancing, and wearing masks amid the COVID-19 pandemic. The health crisis necessitated massive shifts in American culture. As American businesses, restaurants and consumers were enthusiastically working on programs to reduce waste and carbon footprint, the pandemic put programs on hold placing a…

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invasive seafood

Invasive Seafood

By Susanne Bukey / March 30, 2021

A Wave of Opportunity Today’s seafood is bringing a new balance and opportunity to menus. Innovative combinations, global flavors, and extended species have positioned seafood in a new light. Adding to well-known varieties of this premium protein is invasive seafood. In particular, an invasive species of fish is one introduced into an environment and negatively…

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