Menu Innovator Blog


Next, Chicago, IL (American)

By Tony Lagana / September 9, 2021

Chef Achatz’s career began working in his own parent’s restaurants in St. Clair, Michigan. Shortly after,  he enrolled in The Culinary Institute of America and found himself graduating with a position at Charlie  Trotters. After working through many acclaimed restaurants, Achatz landed at The French Laundry as the sous chef for 4 years. After his…

Read More
healthy food

Healthy Food Fast

By Mary Kay LaBrie / September 6, 2021

Dieting on the Back Burner? Many people have gained weight or have put their diets/health on the back burner since the pandemic began, but since things are steadily going back to normal, many people are trying to compensate for their yearlong cheat day by eating healthy food. Some people have been able to get back…

Read More

Neptune Oyster Bar, Boston, MA (Seafood)

By Tony Lagana / September 2, 2021

Florida native, Chef Eric Frier had a love of food from a young age but did not immediately pursue a  career in the culinary industry. After attending college, Chef Frier decided to pursue a culinary program. He set out to learn all he could about the craft. Following that, he came to Boston in 2010…

Read More

Think Global. Source Local.

By Dawn Ferchak / August 30, 2021

One of the most important restaurant trends is the move toward eco-consciousness. With Millenials and Gen Z moving toward their prime consumer years, it’s vital to be aware of their wants and needs. And one of the most important things that they want is eco-consciousness in the local businesses they frequent. Being environmentally conscious is…

Read More

Aubergine at L’Auberge Carmel, Carmel-By-The-Sea, CA (Seafood)

By Tony Lagana / August 26, 2021

Chicago native, Chef Justin Cogley, traveled the world as a professional ice skater before settling into his chef position. During his time touring with ‘Disney on Ice’, Chef Cogley was exposed to new flavors and cuisines as well as a myriad of food markets and international techniques. Upon his return, he enrolled at the Western…

Read More
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…

Read More

Erizo, Portland, OR (Seafood)

By Tony Lagana / August 19, 2021

Chef Jacob Harth has made it his mission to tackle the world’s seafood sustainability. As a young chef,  Harth set out to understand where the seafood for many restaurants was coming from. He took the education he learned from the fishermen to open his own seafood restaurant, Erizo, in 2019. Erizo does things a bit…

Read More

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…

Read More
italian cuisine

Christini’s, Orlando, FL (Italian)

By Tony Lagana / August 12, 2021

In 1984, Chef and Restaurateur Chris Christini opened his namesake restaurant; Christini’s Ristorante  Italiano in Orlando, Florida. It is highly regarded as one of the best Italian cuisines in Orlando. Chef Christini ran the restaurant and it’s until turning the kitchen over to Executive Chef Jason Gonsalves in  2019. Mr. Christini can still be found greeting…

Read More
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,…

Read More