B&I

Latest Articles
farmer sustainability
Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety...
FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.
lasagna rolls
These vegetarian pasta rolls contain sauteed red peppers, spinach, garlic and mushrooms with ricotta cheese, covered in marinara and shredded mozzarella.
apple half snack
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
tilt skillet
Operators don't want to be caught without steaming capibilities, but if the kitchen's steamer is on the fritz, it's time to break out the tilt skillet...
southwest energy burger
There's no lack of flavor in this vegetarian burger, featuring kidney beans, black beans, quinoa and a variety of herbs and spices. Serve it on a wheat roll...
cauliflower veggie pizza
Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza...
eggs monterey
This casserole features skim milk and reduced-fat cheeses, along with a mix of green pepper, green onions, corn and diced tomatoes with chilies, delivering
Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of...
office teamwork business
Joanne Chang works hard at maintaining the culture she’s created at her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen.

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