B&I

Latest Articles
Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Chefs' Council shares the trends that will be shaping their menus in 2016...
FoodService Director surveyed our 50 Chefs' Council members to see what items customers are demanding and what will be on their menus in the coming year...
High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.
Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
Thirty-three U.S. senators sent an open letter to the CEO of Compass Group that set out a case for Senate cafeteria employees being allowed to unionize.
How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.

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