Segment: B&I

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Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

Schools say their costs for fresh fruits and vegetables have increased the most in the past two years (76% and 79%, respectively). Only 22% of schools indicated that their beef costs have increased,...

In a period of rising costs, it’s perhaps not surprising to learn that, according to The Big Picture, foodservice budgets have also been increasing during the last couple of years. Overall, 73% of...

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