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chef pierre muffins
For busy people on the go, being able to eat when they’re hungry, regardless of time of day, is more important than ever.
tortilla pizza
Foodservice directors are leveraging tortillas in an array of street food applications and cross-cultural mashups that bring excitement and variety to mealtimes.
mini baked goods
Mini and individually sized baked goods satisfy snackers, address portion-size concerns, offer a value-priced indulgence and work perfectly across dayparts.
soft pretzel restaurant foodservice
Soft pretzels are taking new shapes and forms on foodservice menus.
congee ethnic breakfast
Listed as a top-20 food trend in the National Restaurant Association’s annual What’s Hot 2016 Culinary Forecast, global breakfast items are on fire.
global flavors breakfast tacos
Focusing on breakfast foods that pop with flavor is an effective way for operators to engage today’s college students.
cold pressed juice
Like the coffee culture that percolated over the last two decades, made-to-order juices promise to be the next wave of liquid gold.
pasta produce
The realization that exciting meals can be based just as easily on produce and grains as they can with meat is rippling throughout the food scene.
fish tacos
By featuring fish in fun, casual handhelds, or by simply swapping it in for another protein in existing menu specialties, foodservice seafood sales will build.
k-12 whole grain quesadilla
Based on kid appeal, nutritional quality and operational ease, there is a strong argument for including quesadillas on K-12 school menus.