THE HOTTEST MENU ITEMS OF 2020

Back at the start of 2020, menu developers were eager to explore the on-trend flavors, ingredients and cuisines coming down the pike. Among those Restaurant Business was thinking about last December were the expansion of plant-based menus, moving niche global cuisines such as Croatian and West African closer to the mainstream and the rise of ingredients with health-boosting properties. Reducing waste and boosting sustainability efforts were also top of mind. 

When COVID-19 hit the U.S. in March, some of these trends were put on pause. Takeout and delivery soon became restaurants’ main revenue stream, pushing up the demand for disposable packaging and putting sustainability on the back burner for a time. And flavor exploration on menus gave way to the safety of comfort foods and best sellers. But as restaurants adapted to the new normal, innovation didn’t stop. 

Some of the predicted trends changed course and a number of new trends took hold. These menu items turned out to be the hottest of 2020.