Inside the Minds of Menu Makers: How Foodservice Operators Discover and Develop New Menu Items
What drives innovation in today’s foodservice kitchens? Where do operators turn for inspiration, and how do new menu items make it from idea to plate? IFMA The Food Away from Home Association's newest research report from the Consumer and Operator Research Group pulls back the curtain on the creative and commercial process behind menu development.

Based on in-depth survey responses from over 400 foodservice operators across segments, this report delivers never-before-seen insights into:

• Top Sources of Menu Inspiration—from culinary trends and social media to supplier recommendations and global flavors
• Internal vs. External Influences on concept development
• Length of Time it takes to innovate a new menu item

Whether you're a supplier, manufacturer, operator, or consultant, this report provides a unique window into how real-world menu innovation happens—and how your business can be part of it.

Why this matters:
In a competitive, fast-moving food landscape, understanding how operators think and work is essential to staying relevant. This research offers practical intelligence that can help you better support operator needs, fine-tune your go-to-market strategy, and align with the forces shaping tomorrow’s menus.

If you're a Tier III Manufacturer Member or Operator Advocate Member, download any of the 2025 CORG Reports for free.

2025 Menu Ideation