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Menu Trends

Make way for doughnuts filled with queso and beef tartare

 by Jody Shee   Amid America’s ongoing love affair with doughnuts, chefs are leaving traditional jelly filling to Dunkin’. Instead, flavor layering and the savory sensibilities...

News Bites: January 2019

    C ongratulations to all of the ACF chefs who brought home awards from the Villeroy and Boch Culinary World Cup 2018,...

All Day Dining is on the Rise

Breakfast at noon, a midafternoon snack, supper after the sun goes down? Increasingly, we’re eating when it suits us   A ll-day dining is on the rise....

6 ideas for developing a crave-able bar snack menu

Bar snack food needs to deliver a depth of flavor and cater to a range of tastes A merica’s snacking habit is at an all-time high....

The history (and future) of port wine

Heritage and change for a classic beverage   V intage in design, port is a stalwart denizen of the wine cellar. Like Champagne, port deserves attention as...

Purple’s popping up on menus everywhere

Purple foods are taking the country by storm Health or hype? Like a toreador flashing his purple cape, the media swirls with promises that rise and...

We need to talk about veal

These days, veal calves are treated more humanely. Are we ready to embrace veal’s sustainable—and flavorful—attributes on the menu?   Wealth or Hype? You’d be hard-pressed to...

Bar food is now indulgent and… healthy?

Bar food and appetizers go crispy, healthful and indulgent   W hile fried potatoes in tot and tangle fashion still have much to give on bar and...

Regional styles ranging from Detroit to Old Forge are spreading across the country

Regional styles ranging from Detroit to Old Forge are spreading across the country   M ost people know pizza as party food and fuel for college co-eds...