Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 78

Recipe report: Super Bowl snacks

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans. 


What’s healthy now?

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

A majority of consumers veer towards indulgence when eating at foodservice operations. Hit customers’ sweet spot with this collection of comforting desserts.

These 2017 predictions built the most consensus among industry forecasters. 

In this first week of the new year, many of diners are trying to stick to their resolution to eat healthier. Help them get off to a successful start with recipes that incorporate healthy ingredients, lean cooking techniques and exciting flavors. 

A look back at the most fun and thought-provoking fare offered at chain concepts this past year.

Brighten up winter menus with fresh, colorful salads. Although local produce may be less abundant, there are plenty of root vegetables, greens and seasonal fruits to toss into the salad bowl. These recipes prove that winter doesn’t have to be a salad wasteland. 

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.

These predictions grabbed our attention while looking through the National Restaurant Association’s 2017 culinary forecast.

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

Operators across the country are discovering that nostalgia sells.

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