Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
02-20-2015 Menu Development
"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”...
02-16-2015 Menu Development
From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.
01-16-2015 Menu Development
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
12-18-2014 Menu Development
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.
11-19-2014 Menu Development
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
11-18-2014 Menu Development
Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.
10-21-2014 Menu Development
Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.
10-16-2014 Menu Development
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.
09-19-2014 Menu Development
Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.
Composting laws have been rolling out nationwide, but even for proactive operators with their own green practices, such new rules can force a change. Here are three different steps operators have taken to cope.
Industry News & OpinionView All
They have the purchasing might to force down the price of alternatives, and are set to use it next year.
Managing Your BusinessView All
All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.
Ideas & InnovationView All