Menu Innovator Blog

Focus on Food Convenience

By Tony Lagana / July 4, 2019

“Convenience” and “fresh” now go hand in hand. Consumers are more strapped for time than ever before, making convenience the buzzword of the decade. In recent years, technology has developed apps for businesses like restaurants, meal delivery services, convenience stores, and supermarkets to create more opportunities to bring in consumers. Many of us working from…

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Expanding Coffee Trends

By Tony Lagana / July 3, 2019

Coffee beverage innovation is one of the top macro movements in the culinary world today. Coffee can be the focus on a beverage menu or play a supporting role in alcoholic and non-alcoholic beverage development. Cold-brew continues its rise to the top of the coffee world, with more and more chains featuring it on the…

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The Global Plate: New Ethnic Food Trends

By Tony Lagana / July 2, 2019

Americans are more than comfortable with ethnic food! In fact, they embrace new flavors, demand never-before-seen ingredients, and expect cultural infusions into classic dishes. Younger generations before us valued the familiar, but today millennials push the dining scene to offer more of the unique. Tradition has not been lost – it has been expanded. The…

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Breakfast Food Without Boundaries

By Tony Lagana / July 1, 2019

PALATE POST Breakfast Food Without Boundaries Breakfast food is the fastest-growing daypart in today’s everchanging culinary world. When choosing from convenience store grab-and-go’s, home delivery, and sit down meals, consumers gravitate towards new breakfast foods. Breakfast sandwiches range from the simple Egg McMuffin to Panera Bread’s healthy Avocado, Egg White and Spinach breakfast sandwich. Global…

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Cooking with Fire

By Tony Lagana / June 30, 2019

PALATE POST Cooking with Fire; Cooking over fire with different woods, charcoals, and other mediums have been engraved in our existence for millions of years. It is the common bond of all global cuisines. Chefs today are taking cooking with fire to the next level, enhancing our senses and sending them to new heights. Harvard…

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The Food Hall Experience

By Tony Lagana / June 29, 2019

PALATE POST Food halls are popping up all over the country as restaurant operators seek to open new concepts with lower overhead costs while delivering a unique culinary experience to their customers. For those not familiar with food halls, they are like the fading mall food courts but with much better food prepared with sustainable,…

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Fiola

By Tony Lagana / June 28, 2019

Fiola, Washington DC (Italian) Chef: Fabio Trabocchi Born in the Region of Acana, Italy, Chef Fabio Trabocchi discovered his passion for cooking at a very young age. He pursued his culinary education in Italy, the United Kingdom, and Washington DC. After meeting his wife, Maria in the early ’90s, they formed Trabocchi Restaurants in 2011,…

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Menton by Chef Barbara Lynch

By Tony Lagana / June 27, 2019

Menton, Boston, MA (French) Chef: Barbara Lynch Chef Barbara Lynch believes that every empty plate is waiting for a story and it is her job to create a great meal coupled with lively hospitality and outstanding drink. The winner of three James Beard Awards for her various restaurants in 2003, 2012, and 2013, Barbara Lynch…

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Norman’s by Chef Norman Van Aken

By Tony Lagana / June 26, 2019

Normans, Orlando, FL (Latin) Chef: Norman Van Aken “The fires of fusion are coming”. Written by Chef Norman Van Aken, embodies his take on the culinary arts. Van Aken is a widely well-respected American Chef, who is credited with the title of being “the founding father of New World Cuisine”. New World Cuisine is known…

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Peche Seafood Grill

By Tony Lagana / June 25, 2019

Peche Seafood Grill, New Orleans, LA (Seafood) Chef: Donald Link A Louisiana Native, Chef Donald Link began his culinary career early on in his childhood, fueled by inspiration from the Cajun and Southern cooking of his grandparents. One of the most respected and prominent Chef’s in New Orleans, Link owns and manages multiple restaurants in…

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