How To Innovate the Menu By Amplifying & Enhancing 2021 Trends in 2022

“Patricia Cobe
”

Restaurant Business

CEO Graham Humphreys and Associate Director of Strategy Nikki Freihofer both stay ahead of the trends in their positions with The Culinary Edge, a food and drink innovation company. Together, they share their insights on the 2021 menu trends that have staying power and what we can expect to see emerging in 2022.

Be prepared to find out what appuccino is, why flexitarian eating is on the rise and how neo-nostalgia is impacting the menu. The duo explains how to handle the increase in customization with less labor and how operators can position ghost kitchens to maximize efficiencies and profit.

Listen as Humphreys and Freihofer look back on the best trends of the past year and envision what we can look forward to in the year ahead.