Sponsored Content

Featured content from our Sponsors
Maple sausage baked bean hash breakfast

It’s not as crazy an idea as it sounds, according to Chef Rob Corliss. The three-time James Beard House guest chef believes that beans have a place on the breakfast menu.

chili flakes and peppers spicy hot

When planning your menus, take note: college and university students think spicy is hot.

Pierce boneless wings

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better.

pizza ham cheese
Depending on the toppings, a pizza can be traditional, innovative or both. That versatility is key to pleasing college and university students, campus dining operators say.
breakfast in the classroom
Breakfast in the Classroom takes the traditional school-breakfast approach and improves it with one key ingredient: the classroom setting.
Croissants baking
When it comes to brunch, consumers want customization and indulgence and are willing to pay a premium for that value.
stir-fry orange chicken Asian flavors
Today’s young consumers have come to expect the unexpected, and bold Asian flavors are a departure from the norm.
oven pizza consumers
At the Boys & Girls Club of Door County in Sturgeon Bay, Wisc., the fast, compact Ovention M1313 impingement oven is the centerpiece of a snack bar run by kids in the club’s Young Entrepreneurs...
Millennial beverage convenience
Millennials want convenient, made-to-order drinks and they want them fast. Can you deliver?
Consumers are demanding that the foods they buy have less of what they don’t want—artificial colors and flavors, gluten and processed grains—which is a driving force behind the clean label trend.

Pages