Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
09-04-2014 Menu Development
Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.
08-11-2014 Menu Development
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
American banana growers gain an edge with creative cultivars.
07-31-2014 Menu Development
While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.
07-22-2014 Menu Development
Chocolate is found on 32% of menus and more data from research firm Food Genius.
07-10-2014 Menu Development
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
06-09-2014 Menu Development
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
05-10-2014 Menu Development
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
Industry News & OpinionView All
The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All