Here are a random couple of food offerings at big menus developed in America's corporate test kitchens and dining rooms.
Shoney's is offering Shrimp and Grits in the table tent-card below. At right, dining services giant Sodexo is promoting street-food-inspired cafeteria food on this tent-card spotted at an Austin, Texas, hotel. (Those aren't run-of-the-mill pork tacos in the picture. They're Korean barbecue pork tacos.)
Two great examples of smaller trends trickling up, so to speak, to larger institutions.
It happens constantly: Just look at pimento cheese. Once a mere mundane sandwich filling, it's now appearing on burgers, in mac-and-cheese, and is being reinvented all over, from Palmetto cheese out of South Carolina to local Noble Springs Dairy adding pimento to its herd of goat cheese products.
Pimento cheese was the even the subject of a master's thesis. (You can download coverage in Issue 39 of the Southern Foodways Alliance "Gravy" newsletter).
If you've noticed a food "trickling up" to restaurants, particularly chains, from home plates and local favorites, Bites is the place to share and critique.