Category: Restaurant trends

A study found that displaying eco-labels on menus can increase the likelihood that diners will choose sustainable options. This rising trend reflects a growing consumer awareness and interest in conscious consumption, making it more important than ever to understand what does eco mean on a menu.

Over 50 years ago, a fast-food chain first introduced a beloved green burrito, sparking decades of customer nostalgia. Discovering what's in a green burrito can reveal a wide range of ingredients, from simple, classic formulations to complex, modern interpretations featuring fresh vegetables and vibrant sauces.

According to a March 2025 article in the *New York Times*, restaurants are once again embracing traditional fats, leading to increased public interest in the use of beef tallow for fries. While many fast-food chains moved away from beef tallow in the 1990s, some notable restaurants and discerning home cooks continue to use this rendered beef fat for its rich flavor and superior frying characteristics. The return to this traditional method is driven by a desire for enhanced taste and a move away from heavily processed seed oils.