7 wild new foods to try at the Minnesota State Fair

Once again, fans of outrageous food around the world turn their eyes to Minnesota, as they do every year come fair time. The Minnesota State Fair welcomes close to 2 million guests over the fair’s two-week stint at the fairgrounds in Falcon Heights, Minnesota, and vendors are eager to showcase a wide range of eye catching and over-the-top foods. From deep-fried ranch to a Patata Frita Focacciawich, here’s a sample of what new menu items will be available at the fairgrounds later this summer.


Consumers are looking for cheap eats, Caesar Salad and limoncello this summer

The latest consumer trend data released by Yelp reveals an uptick in these restaurant searches and several others since last year.

For residents and patients with dysphagia, purees are the main form of treatment. Food items that didn’t seem puree-able have now become part of the menu, thanks to the advances being made with Cura’s Puree Creations.

From fast casuals to fine dining, Boston offers a large selection of restaurants serving local specialties and global cuisines.

Check out what’s happening in this week’s edition of Heart of Foodservice, FSD’s regular roundup of inspiration, fun, good deeds, stealable ideas and things that made us smile.

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

In this edition of Heart of Foodservice, FSD’s ongoing series on good food, awesome people, stealable ideas and feel-good bites of the foodservice world, we’re taking stock of summer happenings that are making us smile.

As operators work hard to provide menu variety without maxing labor, innovative, versatile ingredients such as ready-to-bake cornbread batter can provide helpful solutions across the menu.

An expert panel at FoodService Director’s recent Menu Directions conference delved into the past, future and current state of this topic in the onsite foodservice industry.

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

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