Using quality ingredients to elevate healthier eats

Adding even a few natural ingredients into dishes can help meet consumer demands.


How chains are doing more with less

Menu simplification allows operators to reap multiple benefits from inventory efficiencies

For operators that want to add authentic flavors, using authentic ingredients is key. Using California Hispanic-style cheeses helps enhance the flavor of dishes.

With varieties that are adaptable to nearly every fat or oil application in the food industry, soybean oil works well in dishes from fried appetizers and salad dressings to sauces and desserts.

For operators who offer turkey and want to put an ethnic item on the menu, incorporating global flavors can be a great opportunity.

With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. It can also be a competitive advantage.

Today’s diners are more conscious than ever about the foods they eat—what they’re made of, but more importantly, what they’re not made of.

Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack

Hominy is no longer taking a backseat to its parent, corn, or to masa, the ground up version of itself used to make tortillas. Ever increasingly, this alkali-treated form of corn is being featured in a variety of ways across restaurant menus.

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

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