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Food

Food trends and recipes to keep menus fresh

Food

Goods to go

 Sponsored content from our partner Sweet Street Desserts on Oct. 13, 2015

As dessert moves into more settings and becomes its own eating occasion, operators are finding new ways to ensure sweets don’t get lost in the fast lane.

Food

Hot tips to keep it fresh in cold weather

 Sponsored content from our partner Foothill Farms on Oct. 12, 2015

The limited availability of farm-fresh ingredients during the winter months doesn't mean operators should ignore the demand for seasonal, produce-centric dishes. It just means they need to get more creative.

Food

A little local can bring the love

Sponsored content from our partner Foster Farms on Oct. 09, 2015

Consumers, and millennials in particular, are equating local and less-processed ingredients with more healthful options.

Food

One-pot dishes meet cravings for comfort and global cuisines

Sponsored content from our partner The National Pork Board on Oct. 07, 2015

One-pot wonders from congee and pho to laska and pozole have taken over fall menus with comforting and global flavors.

Food

How to spice up low-sodium dishes

Sep. 11, 2015

Now more than ever, restaurateurs need to find ways to add flavor without salt to satisfy consumers and regulations alike. Fortunately, developing low-sodium menus can be done with items already on hand.

Food

Make it festive

Sponsored content from our partner Sweet Street Desserts on Sep. 10, 2015

It doesn’t take a crystal ball to predict 2015’s holiday flavors, but it does take some trend watching and historical menu mining to know what to expect.

Food

Global flavors drive soup sales

Sponsored content from our partner Unilever Food Solutions on Sep. 01, 2015

The growth in ethnic-inspired soups provides a new opportunity for operators both in mainstream and globally focused concepts. Here are a few ethnic spins on soups featured on restaurant menus today.

Food

Manage food costs with versatile ingredients

Sponsored content from our partner Litehouse Foodservice on Aug. 18, 2015

One easy way operators can do more with less is by creating craveable sauces that can be used across all menu parts for flavor without fuss.

Food

Desserts, deconstructed

Sponsored content from our partner Sweet Street Desserts on Aug. 12, 2015

A recent 2015 Keynote report on dessert trends by Chicago-based research firm Datassential finds that menu mentions of “s’mores” increased by 133...

Food

A global canvas

Sponsored content from our partner Rich's Foodservice on Aug. 10, 2015

Globally inspired flatbreads, such as pita, naan and lavash, are an untapped opportunity for innovation and capitalize on the popularity of flatbread menu items.

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