Menu Trends

Browse the library of Asheville's French Broad Chocolate Lounge and brew a Liquid Truffle with their recipe.

Learn about sushi's past and present, from its origins to the emergence of conveyor belt sushi restaurants like Kura Revolving Sushi Bar.

Pour some knowledge on your cereal with the KaTom's guide to the differences of some of the many plant-based milk substitutes.

These 5 vegetarian concepts are fresh, earth-friendly concepts we love. Learn more about them in this KaTom piece.

What is pumpkin spice, anyway? Learn what's really in this fall flavor and how to make your own pumpkin spice latte with KaTom's guide.

Explore the health benefits and controversy of fake meat with KaTom. We'll explain this emerging industry to help you position your business.

From Los Angeles to Tampa, here's KaTom's definitive list of which U.S. cities eat the most hot dogs – and who spends the most doing it.

Fondue pots are gaining popularity in foodservice operations, but exactly what is fondue? KaTom answers this question and more here.

Don't feel like cooking dinner? Your favorite chain restaurants are offering family meals and deals to feed 2-, 4-, and 6-person families.

Which types of takeout were most popular during our months of self-isolation? Take a look at KaTom's state-by-state data!

Learn more about charcuterie's rich history and how to assemble a modern, snack-friendly board with meat, cheese, fruit, veggies, and dips.

Custard, gelato, frozen yogurt, ice cream, and sorbet may be equally delicious, but each of these frozen desserts is made and served differently.

McDonald's all-day breakfast reverses earnings slides in early-going with new customers and higher average tickets.

With vegetable popularity on the rise, finding new and creative ways to present your side dishes can impress customers and keep them coming back for more.

A look into popcorn's past and how you can profit from this wildly popular snack.