Diners prefer seeing grilled foods cooked to order.
From soups to entrees, these fungi are versatile menu additions.
Operators are looking past traditional Mexican cuisine to deliver authentic Latin flavors.
Whole grains and fruits and vegetables help increase the health of staple breakfast items.
Soup's versatilty makes it profitable for non-commercial operators.
Operators find new ways to menu the other white meat.
Operators spice up chicken with world flavors, healthy twists on traditional favorites.
As temperatures outdoors heat up, soups chill out.
The variety of cheese being used is growing, as is cheese's overall popularity.
With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus.