Menu Innovator Blog

food collab

Flavors Collide with Food Collabs

By Mary Kay LaBrie / August 2, 2021

Food is like Music We’re used to hearing the term “collabs” when people talk about the music world. One artist who doesn’t normally work with another artist – and the two team up and record a hit single. Sometimes it’s two artists who create music in the same genre (country meets country). Sometimes it’s two…

Read More

Blanca, Brooklyn, NY (Italian)

By Tony Lagana / July 29, 2021

Chef Carlo Mirarchi is a self-taught culinary genius who is regularly referred to as a misfit in the kitchen  for his original and somewhat unconventional techniques and flavor combinations. Chef Mirarchi does not look at food the way that many others do and that is what makes dining at Blanca so exciting; you  truly never…

Read More

Eco-Consciousness is the Trend to Watch

By Dawn Ferchak / July 26, 2021

Sustainability and the Food World Of all the restaurant trends to watch, eco-consciousness is tops with consumers. As COVID-19 vaccinations are given to more and more of the population, people are expected to return to restaurants in record numbers. Their concerns are moving away from cleaning and safety—although that remains vitally important—and more toward sustainable…

Read More

The Grey, Savannah, GA (Southern)

By Tony Lagana / July 22, 2021

Chef Mashama Bailey was born in the Bronx and raised in Queens but has family in Georgia where she  spent most of her young life. She learned to cook from her grandmother, aunts and mother during  summers in Georgia. She went on to attend ICE and then travelled to France and around the world to …

Read More
diversity

Diversity is Key

By Mary Kay LaBrie / July 19, 2021

Expanded Services It’s not without saying, COVID changed the way many restaurants operate.  Diversity is key, and many ventures have expanded their services surpassing just delivery and takeout. They have tested, tried, failed in some cases, revisited options, and have now refined their extended services. Not just as an effort to rake in more money…

Read More
seafood

Mama’s Fish House, Paia, HI (Seafood)

By Tony Lagana / July 15, 2021

Chef Perry Bateman began by working in restaurants owned by grandparents, aunts, and uncles in Maui.  He was mentored by his step-father who taught him the basics. Landing his first job at Mama’s Fish  House at 18 years old in the pantry as a sous chef, the owners quickly identified him as someone who could…

Read More
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…

Read More
latin

La Condesa, Austin, TX (Latin)

By Tony Lagana / July 8, 2021

Chef Rick Lopez is a native Texan who began his culinary career in Maine. He returned to San Antonio to work at La Mansion’s Las Canarias. He then moved to New York to work in a staging position at New  York’s Café Boulud. In 2009, he returned to Texas and was sous chef at La…

Read More
dairy free

A Future Beyond Meat and Dairy

By Tony Lagana / July 5, 2021

The COVID-19 pandemic has made many Americans question their dietary choices regarding their overall health and immunity. As a result, more Americans than ever before are looking for healthy alternatives to common kitchen staples like dairy, eggs, and meat. Plant-based dairy products are becoming more and more popular among Americans. By 2024, Americans are expected…

Read More
seafood

Joe’s Seafood, Prime Steak and Stone Crab, Chicago, IL (Seafood)

By Tony Lagana / July 1, 2021

Chef Justin Diglia grew up in a small Midwestern town where he learned to cook from his Italian family  members. He recognized that food was his passion and enrolled in Sullivan University where he received  a dual degree in Culinary Arts and Business Administration. Upon graduation, he moved to Louisville,  Kentucky, to work at Vincenzo’s,…

Read More