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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.
smoothie fruit natural beverage
Millennials and Generation Z are more concerned with clean food sourcing, menu transparency and processed food than most other age groups, making these key areas of focus for non-commercial operators.
breakfast beans meatless
Traditional breakfast flavors are growing across dayparts on college campuses, and operators who think of breakfast as a state of mind rather than a daypart will find takers for traditional breakfast...
australian paddock grassfed beef
For on-campus operators, telling the sourcing story behind each menu item is crucial, given students' desire for healthy, sustainable food...