This edition leads with our 2026 Trends Report, outlining the top anticipated foodservice trends shaping menus and guest experiences in the year ahead. They include enhanced nutrition, retro-innovation, snackable seafood, quiet luxury and multisensory dining.
Our cover story spotlights Tuna, a versatile, nutrient-rich staple that remains essential across the board. From fresh to frozen and tinned, chefs share how they’re incorporating tuna on their menus.
Inside, you’ll also find a feature about Filled Dough, one of our 2026 trends, exploring how dumplings in many guises are being reinvented, alongside Classical vs Modern Mofongo, where the iconic Caribbean dish gets a modern makeover. Meanwhile Less Sugar, More Flavor examines how pastry chefs are cutting sweetness without sacrificing satisfaction.
We also spotlight Greater Grand Rapids, our Largest Chapter of the Year, and feature reflections from ACF Chef Vanessa Jaurique-Marquis on becoming an AAC Fellow.
