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Marygrace Taylor

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Marygrace Taylor

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Facing off against fast-casual catering

Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.

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Pretty imperfect produce

Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.

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Deconstructed peach cobbler

Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen tried a different approach.

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Feeding customers from scratch—fast

From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time.

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Blending breakfast in a glass

As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.

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Baking flavor into vegetables

Turn taste up a notch with fresh spices and cooking techniques.

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Rice pudding gets a nondairy makeover

Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.

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Mac and cheese goes vegan

Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.

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Think outside the bowl: 3 ways to keep customers coming back

Here are three ways operators can create fruit salads that keep customers coming back.

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Small plates, big taste

Small plates offer delicious, artful fare for a fraction of the calories.

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From fad to niche

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

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Keeping it clean

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

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