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Food

Food trends and recipes to keep menus fresh

Food

Sustainability without the strain

 Sponsored content from our partner High Liner Foods on Jun. 19, 2017

With more diners focusing on health and wellness, restaurant operators need to work hard to ensure they’re meeting these demands and minimizing the impact their menus have on the environment.

Food

Elevate salads with premium ingredients

Sponsored content from our partner Wisconsin Milk Marketing Board on Jun. 14, 2017

Consumers order salads in restaurants an average of 1.4 times per week, and operators are working hard to ensure consumers have delicious and flavorful options to choose from.

Food

Starters span the globe

Sponsored content from our partner Bush’s Best® on Jun. 02, 2017

Consumers will always seek out classic starters such as stuffed potato skins and spinach artichoke dip on appetizer menus, but the real opportunity for operators is in ethnic specialties and other glo...

Food

5 foods poised to become the next kale

Sponsored content from our partner Wild Blueberries on Jun. 02, 2017

Now that everyone is kaled out, health-conscious consumers and trend-watching chefs are on the lookout for the next superfoods superstar. Here are five likely candidates.

Food

Off to a sizzling start

May 18, 2017

The National Restaurant Association Show 2017 got cooking right away.

Food

Trending ways to veganize the menu

By Patricia Cobe on May 18, 2017

Substitutions put whiskey sours and other eggy drinks on the menu for veg-only customers.

Food

Beef Does the Heavy Lifting on Menus

Sponsored content from our partner National Cattlemen’s Beef Association, a contractor to The Beef Checkoff on May 15, 2017

Spiking beef prices and menu consolidation trends in recent years have led many operators to rethink their menu mix and drop some popular but pricey cuts.

Food

Fermented foods add flavor and craveability

Sponsored content from our partner Wild Blueberries on May 13, 2017

Fermented and pickled foods are a top food trend for 2017.

Food

Sandwiches go beyond the bun

Sponsored content from our partner Euro-Bake on May 10, 2017

As the competition in the sandwich category stacks up higher, operators are looking for ways to give their sandwich menus cachet. Many are trading up to better bread.

Food

Sides slide to center of plate

Sponsored content from our partner Mrs. Dash Foodservice on May 03, 2017

The protein-and-sides equation that once defined a typical restaurant meal is giving way to a new formula.

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