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grilled chicken salads
To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.
Vio cup
Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to keep in mind.
woman on phone in restaurant
Prompted by the farm-to-table movement, operators are learning that being open about ingredient sources can build diners’ trust.
blended burger
Participate in the Blended Burger Project™ Campus Edition and Cook at the Historic James Beard House.
food safety FSMA foodservice
The act marks a pivotal shift in the nation’s food safety system away from reacting to food contamination to preventing it.
wraps foodservice retail
For foodservice and retail outlets that handle grab-and-go breakfast and lunch traffic, menuing a compelling selection of wraps is a savvy strategy to fuel repeat business.
Crispy chicken sandwich
From chicken nuggets and pasta with chicken meatballs to chicken patty sandwiches and grilled chicken strips on salads, chicken dishes are a versatile staple on K-12 menus.
grab and go beverage
Opportunities for operators to capitalize on consumers’ need for grab-and-go beverages are increasing.
smoothie bowl chia
Often relegated to the breakfast bar, bulk yogurt has more BOH potential than operators may realize.

From grab-and-go snacks to additional vegetarian options, here are four new ways to offer a creative riff on this popular option.