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Food

Food trends and recipes to keep menus fresh

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

3 ways to boost sales during football season

 Sponsored content from our partner Pierce Chicken on Aug. 30, 2017

For operators, the end of summer can provide a traffic boost, as diners meet up with fellow fans at bars, restaurants or campus dining locations to watch the games.

Food

5 Mediterranean-style recipes

By Patricia Cobe on Aug. 30, 2017

These five recipes highlight the fresh flavors, aromatic seasonings and healthy cooking styles that characterize the Mediterranean region and its unique cuisine.

Food

Hand-breading lends handcrafted appeal to menu items

Sponsored content from our partner Kerry Foodservice on Aug. 31, 2017

Operators recently have discovered the power of hand-breading as a simply executed extra step that can transform ho-hum fried foods into something special.

Food

Is pumpkin spice on the skids?

By Patricia Cobe on Sep. 05, 2017

The reigning fall flavor may be losing favor

Food

QSRs aim for value with new riffs on the spud

By Peter Romeo on Sep. 05, 2017

The potato might be the ingredient of the moment in the limited-service sector.

Food

High-quality ingredients boost menu excitement

Sponsored content from our partner Caputo on Sep. 05, 2017

With the explosion of social eating and foodie-mania, more and more operators are turning up their culinary creativity to build menus that stand out from the competition.

Food

5 seasonal side dishes

By Patricia Cobe on Sep. 06, 2017

These five seasonal recipes take advantage of the abundance of late summer and early fall vegetables, transforming fresh, seasonal produce into inventive side dishes.

Food

4 new takes on ham classics

Sponsored content from our partner The National Pork Board on Sep. 07, 2017

Ham is on the upswing on menus, but not in the way consumers are used to. Beyond sandwiches, it’s making moves toward the center of the plate—as well as charcuterie boards and small plates.

Food

Improvising the menu around a hurricane

By Patricia Cobe on Sep. 08, 2017

A lack of supplies and staff means a restaurant must wing it.

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