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mai bowl
This build-your-own bowl nails the customization trend. Diners can choose from an endless assortment of protein options, add rice or noodles and choose plenty of vegetables.
The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.
The Maine Course program aims to assist the vendor’s accounts with making responsible seafood choices.
menudirections conference book
FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the...
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five...
kung pao chicken wings
All the traditional flavors of kung pao chicken now in a hand-held appetizer. These wings will bring a kick to your next event.

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