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Spicing up fish tacos

 By Patricia Cobe on Jun. 14, 2016

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

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Cut the labor out of cauliflower

 Jun. 13, 2016

Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.

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4 plant roots that deliver a flavor wallop

By Lizzy Freier on Jun. 13, 2016

The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables.

Operations

6 ways Gen Z will disrupt dining

By Patricia Cobe on Jun. 09, 2016

Move over, millennials—Gen Z is aging into the dining-out scene, and these kids have some very different tastes and behaviors.

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8 sandwich trends to watch

By Peter Romeo on Jun. 09, 2016

So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.

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4 out-of-the-box menu items inspired by the state fair

By Kelsey Squire on Jun. 06, 2016

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.

Operations

5 ways to think like a restaurateur

By Kelly Killian on Jun. 02, 2016

FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial.

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Highlight ingredients with super tables

May 31, 2016

ACTS Retirement Life Community does a superfood table once a month for items like chocolate. Each week the menu features a superfood item, like chocolate cake.

Operations

3 takeaways from the NRA Show's Noncommercial Conference

By Dana Moran on May 25, 2016

Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago.

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Recipe report: What’s cooking at the NRA Show?

By Patricia Cobe on May 25, 2016

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

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