Flavored waters are an easy—and affordable—way to upscale beverage selections.
Extra cucumber, Corona beer and sea bass make these versions of ceviche stand out.
Mixing the two components creates salads with diverse textures and added nutrition.
In both commercial and non-commercial operations, customers prefer to share.
Nontraditional crusts and toppings transform pies into tasty treats.
Enchilada sauce, grapes and a healthy twist make these versions of guacamole special.
Schnitzel, beef bourguignon, shepherd’s pie and pierogies get spruced up for non-commercial customers.
Operators cross borders to infuse drinks with a foreign twist.
There’s a new approach to deli salads, where even standards are getting fresh treatments.
Vietnamese menu items are slowly gaining acceptance in the non-commercial sector.
For some chefs and bakers, making specialty breads is a way to showcase culinary talent and win over customers.
When it comes to Caribbean dishes, operators often rely on island-born staff for inspiration and recipes.
Non-commercial kitchens produce nontraditional and healthy vegetarian sandwiches.
Customers show preference for freshly prepared portable breakfasts.
Chefs share tips on creating the perfect combinations between the bun.
Innovative ideas update the classic fruit cocktail.
Chefs share tips for creating items made without animal products.
Neat sandwiches such as wraps and pitas fill a niche in the sandwich department.
New seasonal salads feature out-of-the- ordinary protein toppings, garnishes and ethnic flair