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Food

Food trends and recipes to keep menus fresh

Food

5 of our editors' favorite recipes

 By Patricia Cobe on Dec. 19, 2018

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens.

Food

What does 'clean label' mean to consumers?

 Sponsored content from our partner Nestlé Professional on Dec. 13, 2018

Here’s what operators should know about the diners who are looking for clean-label menu items.

Food

Healthy eating takes a targeted track at chains

By Patricia Cobe on Dec. 12, 2018

Subtle marketing directed at current health trends can win with consumers.

Food

Wendy’s plans to use more sustainably sourced beef

By Jonathan Maze on Dec. 12, 2018

The company is working with Progressive Beef to improve the sustainability of its supply chain.

Food

Taco John’s shows off its street smarts

By Patricia Cobe on Dec. 12, 2018

See how the chain signaled authenticity with a recent steak LTO.

Food

5 All-American recipes to try

By Patricia Cobe on Dec. 12, 2018

As consumers continue to seek authentic dishes, regional ingredients are impacting menus along with global cuisines. To tap into America’s culinary roots and flavors, start with these five recipes.

Food

5 global flavors in winter dishes

By Patricia Cobe on Dec. 05, 2018

Hearty dishes with ethnic roots make good cold-weather additions to the menu.

Food

Pretzel flavors boom on menus

Sponsored content from our partner Kerry Foodservice on Dec. 04, 2018

Getting in on the pretzel trend now, while it’s just starting to reach a full boil, can be a point of differentiation from competitors who may not be offering the flavor yet.

Food

Focus on authentic global flavors

Sponsored content from our partner Kerry Foodservice on Dec. 03, 2018

The trend toward global flavors is well-established at this point, and it’s likely to keep getting stronger — just consider the introduction of the Sriracha burger at Denny's and Jack in the Box.

Food

Brunch: A weekend warrior

Sponsored content from our partner The French's Food Company on Dec. 03, 2018

Not quite breakfast and not quite lunch—but needing to satisfy the requirements of both—brunch challenges chefs and operators to create menu items that are both comforting and innovative.

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