Food trends and recipes to keep menus fresh


Stealable trends from Chicago’s dining scene

A tasting tour provided hot ideas for attendees to bring back to their operations.


Capriotti’s serves up authentic flavor, great taste

Capriotti’s was founded in 1976 by Lois Margolet and her brother, Alan, who were were inspired by the sandwich shops where they lived in Wilmington, Delaware’s Little Italy. The first shop they opened...

According to the National Restaurant Association’s 2019 State of the Restaurant Industry report, 39% of adults say they’re not eating on-premises at restaurants as often as they’d like. For resta...

The Show offered tasty options down every aisle for animal-protein fans.

Plant-based foods are going from niche to mainstream, as evidenced by their commanding presence on the floor of the 2019 National Restaurant Association Show.

On May 9, 11 chefs spent a competitive day crafting and working pizza dough, developing unique toppings and sauces and combining innovative blends of California cheeses. That day, the California Milk ...

Dairy innovation company JoeFroyo is on a mission to make dairy that is more thoughtful, more functional and more intelligent. With two functional lactose-free dairy beverages under their belts—Probio...

It’s no longer a trend, but an expectation. Plant-focused eating is here to stay.

Technomic tracks the latest ingredients and flavors trickling down to mainstream menus.