From soups to entrees, these fungi are versatile menu additions.
Exotic grains are becoming familiar at many non-commercial operations.
Indian spices offer versatility for foodservice operators.
Operators find new ways to menu the other white meat.
Operators spice up chicken with world flavors, healthy twists on traditional favorites.
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.