Menu Trends

Naming new menu items in your restaurant can be tricky. Tackle this challenge, learn helpful tips, and avoid common pitfalls with KaTom's advice.

KaTom discusses how appetizers and other small plates have evolved over the years and how they can benefit your menu.

Adding dairy-free options to your restaurant can draw additional sales from lactose intolerant and vegan patrons. Learn more at KaTom.

Seasonal menu items can bring year-round revenue to restaurants. Check out KaTom's tips for planning a menu with seasonal produce in mind.

Restaurateurs are feeling the pinch of recurring avocado shortages. KaTom covers ways to manage this growing problem.

Commercially produced turkeys are a bit different these days, but heritage turkeys are recovering thanks to farms like Circle V Poultry.

Is beef on the way out or the way up? Join KaTom as we explore America's shifting meat preferences amid new and pressing concerns.

What's for dinner? Insects! We spoke with Wendy Lu McGill about what restaurants stand to gain by adding bugs to the menu.

What exactly makes seafood sustainable? Join KaTom as we take a deep dive into how restaurants and operators can source seafood responsibly.

Nashville hot chicken spread like wildfire when it first came on the national culinary scene. Explore the reach of this regional food here.

Join KaTom and Chef Mike McCarty as we discuss the safety and appeal of oysters, as well as alleviating consumers' common oyster fears.

Adhering to religious dietary laws can be a challenge when dining out, but kosher and halal restaurants provide options for the devout.

KaTom explains how mini dessert options can increase profits and enhance the guest experience at restaurants, buffets, and catered events.

Chef Yo Pratioto, owner of Los Angeles-based Jogasaki food truck, has taken Asian-Latin fusion and the sushi burrito on the road.

Foraging for food products is far from simple, but for Chef Alan Bergo, the work to obtain wild-grown food is well worth the end result.

Dry-aged beef is showing up more often on fine dining restaurant menus. What is dry-aged beef, and should you consider it for your restaurant?

From steakhouses to Arby's, wild game is now in season, but The Gun Barrel in Jackson, Wyo., has offered elk, bison, and venison since 1993.

Liquid nitrogen lets business owners freeze their way to delicious ice cream. We got the scoop on this trend from Kenny Cho of Creamistry.

Invasive species wreak havoc on ecosystems, eating or crowding out the natives. Many have one redeeming trait: They're pretty tasty.

At Heritage in Chicago, caviar is dressed down and served all day. Executive Chef Guy Meikle tells us more about the restaurant's caviar bar.

Food halls are a must-have culinary trend in America. Explore some of our favorite food halls across the country, from Alabama to Wisconsin.

Welcome Autumn with the beginning of oyster season. Guest author Janet S. Moore discusses oysters with The Lobster Trap (Asheville, NC).

Jet-black foods have taken over social media, but the activated charcoal that gives these items their color should be served with caution.

The American Poutine Co. (Arizona) lets Americans and Canadian transplants enjoy authentic fries, cheese curds, and gravy, with a twist.