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ingredients

Food

What healthy means now

 Feb. 02, 2015

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

Beverage

Time for tea

 By Jody Shee on Mar. 16, 2015

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

Food

Reshaping lamb

By Patricia Cobe on Apr. 16, 2015

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.

Food

Is bone broth a blip or a good bet?

By Restaurant Business Staff on Feb. 07, 2017

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.

Food

5 relishes spreading on menus

By Lizzy Freier on May 15, 2017

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

Food

4 fastest-growing proteins on menus

By Lizzy Freier on Jun. 12, 2017

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

Food

Comfort food makes a comeback

Sponsored content from our partner AdvancePierre® Foods on Aug. 30, 2017

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

Food

18 flavors shaping modern menus

By Lizzy Freier on Apr. 11, 2018

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

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