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2025 menu predictions and Dry January news
Manage episode 459838221 series 3266502
Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor at Restaurant Business, talk trends.
New Year’s Day marks the start of Dry January, which seems to be motivation for people to moderate alcohol consumption for a while, even if they fall off the wagon before the month is out. Pat has tried it and stuck with it twice, but this year, she’s going with “Damp” January instead, cutting back without completely abstaining.
However Dry January shakes out, the hosts are in agreement that the quantity and quality of mocktails at restaurants and bars is much improved. Bret recently wrote about how the complexity and craftsmanship of spirit-free options offers non-drinking guests an experience that’s not at all diminished. In fact, spirit-free pairings or smaller pours with a tasting menu can actually enhance rather than dull the experience.
Aside from the spirit-free trend, which Pat and Bret see continuing, we chatted about the abundance of food and drink predictions that have landed in our inboxes. Will the sweet-heat or “swicy” flavor trend move into 2025, and what will be the “it” cuisine this year? And what’s with all the brown sugar and espresso on the beverage side? Plus, what happened to all the healthy menu items that usually launch in January?
Tune in to find out the latest, plus Pat shares an interview with Nathan Louer, chief brand officer at Jamba. He discusses how Jamba has evolved from a juice and smoothie concept to a destination for meal replacements and snacks that balance health and indulgence. Louer and his team are focusing innovation on the core menu, introducing new categories including bowls, blended coffees and bites. Give a listen.
171 bölüm
Manage episode 459838221 series 3266502
Welcome to a new year of Menu Talk. On this week’s podcast, Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor at Restaurant Business, talk trends.
New Year’s Day marks the start of Dry January, which seems to be motivation for people to moderate alcohol consumption for a while, even if they fall off the wagon before the month is out. Pat has tried it and stuck with it twice, but this year, she’s going with “Damp” January instead, cutting back without completely abstaining.
However Dry January shakes out, the hosts are in agreement that the quantity and quality of mocktails at restaurants and bars is much improved. Bret recently wrote about how the complexity and craftsmanship of spirit-free options offers non-drinking guests an experience that’s not at all diminished. In fact, spirit-free pairings or smaller pours with a tasting menu can actually enhance rather than dull the experience.
Aside from the spirit-free trend, which Pat and Bret see continuing, we chatted about the abundance of food and drink predictions that have landed in our inboxes. Will the sweet-heat or “swicy” flavor trend move into 2025, and what will be the “it” cuisine this year? And what’s with all the brown sugar and espresso on the beverage side? Plus, what happened to all the healthy menu items that usually launch in January?
Tune in to find out the latest, plus Pat shares an interview with Nathan Louer, chief brand officer at Jamba. He discusses how Jamba has evolved from a juice and smoothie concept to a destination for meal replacements and snacks that balance health and indulgence. Louer and his team are focusing innovation on the core menu, introducing new categories including bowls, blended coffees and bites. Give a listen.
171 bölüm
Tüm bölümler
×1 Far-out pizza toppings and beefy limited-time offers 38:19
1 Trends in coffee and ranch dressing, plus Wingstop's multicultural new sauce 37:32
1 2025 menu predictions and Dry January news 32:45
1 L.A. dine-around, Taco Bell nuggets and oak-fired steak 30:24
1 Informa's holiday party, Yelpers' favorite restaurant and a brasserie at Grand Central 24:28
1 Momo crawl, Black Friday in Chinatown and dinner at Baar Baar 29:32
1 Virgil's 30th anniversary, happy hour at Mermaid Inn and Christmas decorations at Pete's Tavern 22:22
1 Cocktail-inspired scents, Scotch eggs and Fado dinner 25:19
1 Worlds of Flavor, pastrami with horseradish and Cambodian food 27:27
1 Chicago taste-around, revisiting Eataly and dinner with Wonder 35:50
1 Edible glitter, tainted onions and the evolution of American sushi 38:01
1 Chef-inspired Crunchwraps, Cava's all in on ranch and a visit to Bluestone Lane 32:38
1 Whole hog barbecue, CREATE recap and 2 food festivals 31:28
1 Greek food, the Chicken Big Mac and 'The Bear' 33:06
1 ChatGPT says hello, sauces are everywhere and so is KPOT 42:07
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Player FM şu anda sizin için internetteki yüksek kalitedeki podcast'leri arıyor. En iyi podcast uygulaması ve Android, iPhone ve internet üzerinde çalışıyor. Aboneliklerinizi cihazlar arasında eş zamanlamak için üye olun.