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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.
Caramelized cauliflower takes center stage in this preparation, which also features garlic, red chili flakes and shallots.
The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.
This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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