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ingredients

Operations

4 unexpected uses for frying oil on menus

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.

Food

Global flavors shake up turkey LTOs

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.

These on-the-rise ingredients are set to pop on the radar for trendsetters.

Homestyle ingredients and dishes can offer an experience that’s nostalgic and familiar—which is why comfort foods never go out of style.

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.

Restaurants are increasingly adding a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Global relishes are poised for growth as operators increasingly use condiments to differentiate.

Bone broth supposedly helps you sleep, aids digestion and nutrition absorption, and strengthens bones and hair. Heck, even Kobe Bryant is a fan, according to SI.

By reformatting the dish—and using ground meat instead of sliced leg—Millman now is able to offer lamb for $15 instead of $35, appealing to younger diners.