#menu-innovation

#menu-innovation

Austin's Rainey Street District has a new star attraction. Brass Poppy, the sophisticated cocktail lounge tucked inside Hotel Van Zandt, has just launched an ambitious new menu that's already turning heads in the competitive Austin food and beverage scene. For hospitality industry professionals watching menu innovation trends, this rollout offers valuable insights into how established venues can reinvent themselves while maintaining their core identity.

The 1990s were a magical time for fast food lovers, when many of today's iconic menu items first hit the scene - from Taco Bell's Double Decker taco to the Pillsbury Cini Minis at Burger King and more. In those days, McDonald's and Burger King competed for the hamburger throne while Wendy's was fast-becoming America's favorite. It was arguably Pizza Hut's most innovative decade, and Subway stood out as one of the few healthy options.

The brand has gone through a handful of changes over the years, including being bought out for 10.2 million and filing for bankruptcy. When Max & Erma's first started, the focus was on fun. Telephones were set onto tables for customers to make phone calls across the restaurant while waiting for burgers to arrive. Patties made with 10 ounces of fresh beef quickly won over hearts and stomachs, and the chain ballooned.

Recent data shows protein consumption is no longer a niche choice; it's mainstream. In 2024, 61% of Americans increased their protein intake compared to just 48% in 2019. Younger generations are leading the charge, with 51% of Gen Z and Millennials reporting they are actively seeking high-protein meals. Condado's guests are no exception. The brand's Swole Bowl has become one of its most re-ordered items, a clear sign that people want protein presented the Condado way: colorful, craveable, and loaded with flavor.

The Dallas Cowboys are raising the stakes for stadium dining in 2025, unveiling an ambitious lineup of new menu items and innovative programs that showcase how professional sports venues are evolving into comprehensive hospitality experiences. With the September 14 home opener against the New York Giants marking the debut of these new offerings, AT&T Stadium is setting a new standard for food and beverage operations in the sports industry.

"I've always been attracted to this type of tapas-style restaurant,"

Pizza Hut's new Crafted Flattz is a limited-run pizza-for-one that reimagines a nostalgic, kid-friendly menu item with elevated recipes for adults and a new price tag. Costing just $5 before 5 p.m, it's part of the company's strategy to offer smaller pizzas for less. The Crafted Flattz comes in five flavors designed for taste buds that have evolved beyond plain cheese pizza, like a spicy Nashville Hot Chicken and The Ultimate, which comes with caramelized onions and roasted peppers.

Grilling remains one of the most dynamic sectors in the food and beverage industry, inspiring everything from viral flavors at pop-up events to plant-based dining innovations.

Popeyes launched four new dry rub wing flavors: Ghost Pepper, Lemon Pepper, Garlic Parm, and Buffalo, all on a mild marinated chicken base.

In the U.S., both delivery and carry out grew, driving meaningful market share gains. Domino's posted a 3.4% rise in same-store sales, exceeding analysts' average estimate.

The Croque Monsieur Croissant Toast is a decadent combination of flavors, featuring melty cheese and ham, all enveloped in the enticing flaky croissant toast.