5 great ideas gathered at a chefs’ conference


Fruits, vegetables and grains are inherently kosher, Advice Guy says, but unless a restaurant has rabbinical supervision and certification, it is not.

The university has committed to offering 50% plant-based entrees by 2025.

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

Summer is right around the corner, and so are several food-centric holidays. From National Donut Day to International Sushi Day, here’s a look at several marketing opportunities in the coming weeks.