Catch Kevin’s entire interview with culinary thought leader Charlie Baggs of Charlie Baggs Culinary Innovations. Get inspired as Charlie shares his thoughts on 2019’s emerging trends and their impact on foodservice.

2019 is here to take us on an exciting new adventure in flavor. We caught up with Executive Chef Charlie Baggs, President of Charlie Baggs Culinary Innovations, to talk about some of the year’s most promising culinary trends.

Inspired by the now-classic holiday film, Miss Ricky’s in Chicago is menuing a meal with marshmallows, S’mores Pop Tarts, M&Ms, Oreos, chocolate sauce, syrup and more all atop a bed of spaghetti. Who else will serve up a pop-culture spin on the holiday LTO?

Burger King just fired a resounding shot in the burger wars—using geofencing to serve consumers a one-cent Whopper offer as they drive near a McDonalds. Who will be next to drive trial and conversion in an unconventional way?

Movie theaters are increasingly distinguishing themselves not only by what’s on the screen, but what’s on the menu. Popcorn and fountain drinks have given way to fajitas, wood-burning pizza and specialty cocktails. Where will their menus go next?

Welcome to the era of restaurants created with social sharing in mind. Where everything from lighting to menu items to wall art has been designed for optimal snapping and sharing on social media. Chicago’s Home Slice is one of the first. Who will be next?