Comfort Plus

Comfort plus, to put it simply, is comfort food plus value, whether it be a higher-end ingredient or a twist on the original. Consumers are increasingly cautious with their spending, driven by economic uncertainty, leading to the "small reward" mentality, which blends high-end ingredients with everyday foods, such as truffle oil on French fries…

Beverages

The beverage landscape is rapidly evolving, blending innovation, moderation, and cultural influence. Non-alcoholic drinks have surged in popularity, with complex zero-proof spirits, NA beers, and thoughtfully crafted mocktails redefining how people drink without alcohol…

Chef’s Favorite Menu Items, Flavor & the Menu

This magazine is devoted to chefs who read this magazine, favorite menu items. The chefs’ favorites included many cuisines as well as culinary global fusion. Top five cuisines in order are American, Latin, Asian, Southern and Mediterranean…

Horchata in Beverages, Flavor & The Menu

Horchata is a rice-based milk popular in Mexican cuisine. Today, the endless creativity in the coffee and tea arena it is appearing in America as a beverage ingredient. It is made from rice milk, vanilla, and cinnamon. The original horchata can be traced back to Spain and used tiger nuts as a plant-based milk…

Diners Are Tipping More Than Before the Pandemic

Online A large majority of restaurant-goers say they are giving workers bigger tips than they were before the pandemic. This serves as good news for workers and restaurants which have faced challenges and rising labor costs during the pandemic…

Commodity Boards Assist Restaurants, Flavor & The Menu

Commodity Boards representing produce, animals, plant proteins, dairy farmers to mention the main categories, can provide restaurants with the recipes and marketing tools to give them a competitive edge. With a year plus of great change in the industry, commodity chefs focus on portability, ease of execution, SKU management, and guest eating /dining experience. Some ideas that have been developed take…