November-December 2020

Replace the protein with a seafood option in these classic meat-centric sandwiches

Restaurant brands are creating memorable versions of this craveable, dippable snack/dessert

Menu developers are wielding fried chicken skins in wildly creative ways

A trio of toasts wows with big, balanced, beautiful flavors

Leveraging the indulgent side of plant-forward menu innovation

Chefs are extending the reach of hummus

Grassfed quality, signature flavor

Creative flavor play lifts the already soaring 
fried chicken higher and higher

Blueberries balance the bold side of global flavors with natural sweetness

Ideal for takeout, handhelds reel in the growing demand for seafood

Dessert innovations leveraging the flavors and formats consumers yearn for today

The diner classic returns to the spotlight

Miso is poised to deliver its unique, savory earthiness to brunch

Optimizing and tightening menus while keeping the innovation pipeline flowing

Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus

Garlic, pomegranate molasses and eggplant - three Mediterranean ingredients not often used together in the same dish

Creative ways to heat up beverage menus

Make it easy for your guests to find beverage choices with immunity boosting benefits mixed right in

Stanford transitions from customizable menus to curated ones

Welcome to the November-December 2020 issue from Cathy Nash Holley