Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential team up to bring you information and data on a growing menu trend. In 2021, we started by talking about guajillo pepper, the dry, smoky chile, and will end it with the...
The savory-sweet combination of salt and caramel is hard to resist, and it’s easy to understand why it has grown in popularity as everything from an ice cream flavor or a luscious sauce to an addition to drinks such as lattes.
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The latest dairy-free darling of coffee shops, oat milk is outpacing all other alternative milk varieties on restaurant menus. Created through a simple process of blending and then straining oats and water, oat milk has a thick, creamy texture...
A Midwestern staple and a key component of poutine, cheese curds are a squeaky treat when served on their own, but they’re also often battered and fried...
Joining the ranks of trending queso fresco and cotija, Oaxaca cheese is another Mexican cheese variety taking off on restaurant menus...