Choosing what to eat has never been a purely rational decision. Price, convenience and value all play a part, but they’re rarely the whole story. More often than not, people choose food because of how they expect it to make…
Not long ago, adding a new ingredient to the menu often meant adding another product to the storeroom. Today, many operators are asking a different question. Can this ingredient do more than one job? As foodservice continues to balance rising…
Innovation has long been seen as one of the driving forces behind foodservice. New flavours, bold concepts and eye-catching menu launches have helped businesses attract customers and stay relevant in a competitive market. But in 2026, innovation is starting to…
Menu development has always been part art, part science. Operators balance customer preferences, food trends, profitability, seasonality and operational realities when deciding what makes it onto a menu. It is a process that relies on experience, instinct and, often, a…
As AI driven discovery continues evolving, food businesses may soon face an unexpected challenge. Not simply creating dishes customers want to eat, but creating dishes that recommendation systems can easily understand. For years, menu naming has often leaned heavily into…
For a long time, large menus were often seen as a sign of value. More dishes suggested more choice, broader appeal and a stronger ability to cater to different customers. In 2026, many operators are beginning to see things differently.…
