In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they discuss trends that are making everything old new again.
The marinated fish dish crosses culinary traditions
Same-store sales were flat, but mark an improvement from previous months
Take a look at popular flavors of the year, from chermoula to lychee
These trends were hot on menus last year, and will still be hot next year
The supremely spicy chiles are becoming more popular at restaurants