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Jody Shee

Kansas City

Discerner of food and foodservice trends

Interests: guitar, writing, books, following food and foodservice trends

Recent Activity

Oh No. Not Again

Here we are at the beginning of a new year and a fresh wave of foodservice trend predictions. There’s one I read that I don’t see happening. I refer to the trend prediction that restaurants will return to normal pricing in 2025, per a Nation’s Restaurant News Dec.24 article. Here’s... Continue reading

Posted Jan 3, 2025 at SheeFood

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Cookies and Candy to the Holiday Rescue

As November gives way to December, sweet LTO specials transition from pumpkin to peppermint. Thank God. (Bye bye Pumpkin. Please don’t come back.) And so, already we’re seeing our fair share of peppermint candy bits, like in Dutch Bros.’ Candy Cane Mocha and Next Level Burger’s Organic Candy Cane Shake.... Continue reading

Posted Nov 29, 2024 at SheeFood

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Get Audacious with Your LTOs

I was tickled to walk into Burger King the other day looking for lunch specials and finding the Wednesday’s Whopper with the expected flame-grilled burger and accoutrements all between a purple bun with black sesame seeds. Just because of the novelty, my husband ordered it. You would wish all your... Continue reading

Posted Oct 27, 2024 at SheeFood

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On Point with Apples

Glancing at fall limited-time menus, whether they feature beverages, salads, entrees or desserts, you’ll likely find apples in a starring role. This LTO choice is not only seasonally appropriate but also economically savvy, as apples are freshest, most abundant and least expensive this time of year. But the mere word... Continue reading

Posted Sep 26, 2024 at SheeFood

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Score Big with Touchdown Treats

When it comes to packing a restaurant to build profits, game-day limited time offers (LTOs) are a secret playbook. If your spot has a TV, you’re already in the game. Chicken wings, sliders and nacho platters are just the beginning of the endless possibilities. A well-crafted selection of shareables can... Continue reading

Posted Aug 26, 2024 at SheeFood

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Crunch it and Run it

Crunch time isn’t just for deadlines—it’s the crispy culinary equivalent of a headline. Elsewise we wouldn’t still be witnessing crispy chicken sandwich rivalries. Operators have a dish-development thought process to reckon with. Does the crackling of crispy lead the charge, or do the on-hand ingredients, equipment and preparations call the... Continue reading

Posted Jul 19, 2024 at SheeFood

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Pretzels Pop with Opportunity

Pretzels are sure having their moment, aren’t they? I’m seeing them pop up on menus in various forms and fashions to fill what I think are two roles: nostalgic comfort food and easy snack sales. But they require some refreshing from the crunchy sticks and looped knots I grew up... Continue reading

Posted Jun 25, 2024 at SheeFood

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Hybrid Creations Energize the Menu

I’ve noticed a few super creative menu-mashup LTOs lately. It’s time to revisit this engaging in-your-face seasonal spectacular. Anything that draws a doubletake is also a good social media buzz generator. My favorite recent mashup is from Smokey Bones. It’s a House-Smoked Brisket Sundae served in stemware. Say what?! They... Continue reading

Posted May 14, 2024 at SheeFood

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Keep the “C” in Color

Today’s menu inspiration is brought to you by “C” for “Color.” It’s what I’ve noticed most about recent innovative limited time offers and new menu items in general. Using color, you can hit on all the culinary trends your operation and your guests crave. I’ll show you. Cyclical considerations. There’s... Continue reading

Posted Apr 16, 2024 at SheeFood

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If you’re looking for a beverage LTO opportunity or an interesting platform to expand your reach, you’ll want to take a serious look at bubbles. As in boba beverages. I can think of 10 good reasons why tapioca pearls have legs and why now is the time to look into... Continue reading

Posted Mar 16, 2024 at SheeFood

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Getting a "Load" on Pizza

When I was a teenager, I hated pizza. That was back in the 1970s when the pizza pie pretty much came in only two versions: pepperoni and supreme that was heavy on the green peppers. I’m not fond of either, so I was the pizza veto in our family when... Continue reading

Posted Feb 17, 2024 at SheeFood

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What Sustainability Trends Will Restaurants Embrace in 2024?

I see two competing eco-friendly food/foodservice trends going on, and I wonder which one is going to dominate in 2024. In one corner, you have the plant-based animal-protein look-alikes that the big chains busted their buns to launch, relaunch and over launch. Many restaurant behemoths already squarely have Impossible or... Continue reading

Posted Jan 19, 2024 at SheeFood

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The Comfort of Stuffing

As we look ahead to 2024 food trends, we aren’t ready to let go of comfort food yet. Yes to mac & cheese in various forms. But there’s another category that has more to give. That is stuffed foods. And not just with cheese and bacon, per the American comfort... Continue reading

Posted Dec 20, 2023 at SheeFood

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Mac & Cheese: the Poster Child Comfort Food

As temperatures dip, it’s clear that we’ve transitioned into mac and cheese weather. This dish, a staple since our earliest memories (and one of my favorite topics to write about), offers more than just a simple meal. It might reign as the ultimate comfort food—a menu genre that has emerged... Continue reading

Posted Nov 17, 2023 at SheeFood

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Look at it and weep that you didn’t think of this first. It’s the Jack-O’-Lantern Pizza at Peter Piper Pizza. Look at that pumpkin-shaped crust with the pepperoni arranged into a face. I was going to say that I’ve seen pumpkin everything except pizza! So here we are again this... Continue reading

Posted Oct 19, 2023 at SheeFood

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One thing is for sure, when a natural disaster happens, foodservice folks are the quickest and most generous responders. I looked into that for a community service article I wrote for the Sept./Oct. 2023 issue of The National Culinary Review magazine. Amy Sins, chef/owner of Langlois in New Orleans, jumped... Continue reading

Posted Sep 28, 2023 at SheeFood

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The Future of Kitchen Robots

When I first wrote about robots in restaurant kitchens four years ago, the prevailing concern wasn't about technological advancements, but the palpable fear of robots taking jobs away from people. And like a good journalist, I asked my restaurant sources who were using robotics their thoughts about that. These early... Continue reading

Posted Aug 11, 2023 at SheeFood

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The Lay of the Sriracha Land

Can you believe that sriracha is still hot? I was writing about its global-flavor trendiness back in 2017. And here we are with the vibrant sauce still ruling the roost six years later. Particularly the iconic Huy Fong Foods brand with the rooster on the bottle. In spite of spotty... Continue reading

Posted Jul 19, 2023 at SheeFood

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Fill Your Plate in Hawaii

It’s hard to put my finger on what it is about Hawaii that makes every trip down the highway headed toward point B like a vacation. But I’ve lived on Kauai for six years now, and I never take my surroundings for granted. I still pinch myself that I get... Continue reading

Posted May 3, 2023 at SheeFood

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Poutine is No Match to Loaded Fries Here

There may not be a physical boundary between the U.S. and Canada, but you could consider Canadians’ love affair with poutine a clear food divide. After Canada’s French fry/cheese curd/gravy dish launched in Quebec in the 1950s, it gradually blended into the culture as the culinary symbol of comfort and... Continue reading

Posted Apr 13, 2023 at SheeFood

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With These Breakfast Items, “Just Because You Can,” You Should!

I think the inner kid in all of us comes out at breakfast. The morning daypart is a whimsical food playground for both research chefs and the patrons who simply can’t turn away from what they see. Culinary dreams are made of cereal, waffles, donuts and pancakes. It is certainly... Continue reading

Posted Mar 10, 2023 at SheeFood

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Pulled Pork Across the Menu

Right now, foodservice operators are knocking themselves out to beat everyone else with chicken. Quit the chicken beating already! Pull yourself together and imagine other opportunities—like pulled pork. It can be economical. You don’t need the best cuts. You don’t have to lose any more sleep contemplating the best way... Continue reading

Posted Feb 9, 2023 at SheeFood

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Chipotle Leads the New Year

To start off 2023, I think I’ll hand a golden lettuce leaf to Chipotle. It’s gone way beyond the typical BFY New Year’s menu LTO. But first, let me say that when Brian Niccol took the Chipotle CEO reins from Steve Ells nearly five years ago, I didn’t think he... Continue reading

Posted Jan 14, 2023 at SheeFood

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Hello Type 2 Diabetes

We’re into the last lap of 2022, and I wonder if I’m the only one who notices that end-of-the-year LTOs are refining the sugar industry. I would be more worried about the onslaught of stuffed and stacked cookies, ice cream, cakes and donuts, but we all know that diet-friendly January... Continue reading

Posted Dec 7, 2022 at SheeFood

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2023 Food Trend Reimagined

It’s time to start crystal-ball gazing into what’s up for 2023 on menus. Whole Foods has already come out with its top-10 food-trend list. One stands out as a solid repeat for the past few years, but with a revised name. Nostalgic foods. We’re not calling them comfort foods anymore... Continue reading

Posted Nov 4, 2022 at SheeFood

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