B&I

Latest Articles
achiote grilled fish
While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options.
shrimp etouffe
This recipe was inspired by Chef Krupp’s time spent honing her skills in New Orleans. While a classic etouffee is made with crawfish, this version uses shrimp.
Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?...
The FSD Chefs’ Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts...
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.

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