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Menu Trends

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...

Social gaming is taking the bar scene by storm

Social gaming, eating and drinking is taking the bar scene by storm   G aming at the bar is heating up. From modern bowling and ping-pong to...

This new variety of chocolate has a surprising flavor — and color

A new variety of chocolate has a surprising color and flavor   I t might taste like berries and have a brilliant pink hue, but ruby chocolate...

Innovative chefs are pushing the envelope on traditional pesto

Innovative chefs push the envelope on the traditional paste   P esto may conjure images of bright green basil-infused goodness. And that’s what it is — at...