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Chef’s Choice Award-Winning Recipes

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

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5 ingredient trends going mainstream

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

The Maine Course program aims to assist the vendor’s accounts with making responsible seafood choices.

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

Contract-managed facilities should enjoy a slightly stronger increase, and the gains will not be evenly shared among major segments, according to the National Restaurant Association's just-released sales forecast for 2016.

The Flagship Dining experience will take off in early 2017.

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

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