B&I

Latest Articles
Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April...
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
lentil dish web
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
kimchee
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
sliced avocado
At Pennsylvania-based health-insurance provider Highmark Pittsburgh, staff use plastic wrap to cover and keep tables sanitized during food prep.
Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.
students line main
Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

Pages