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Operations

How versatile ingredients can help keep costs and labor low

In order to balance the very real challenges in labor and supply chains against innovation and marketing, efficiency is everything.

Menu

The buzz about bowls: how to capitalize on the trend

Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.

Jeffrey Quasha, director of culinary innovation and corporate research and development chef at Morrison Healthcare, said pasta dishes can provide a great platform for introducing consumers to new ingredients.

Take this quiz to find out if your off-premise pasta dishes are making the grade.

Plant-based foods are on the rise, with diners increasingly looking for new menu options. For non-commercial foodservice operators who are looking to keep pace with healthy trends and the dietary needs of a diverse population, this can present significant challenges.

Students want food that supports a healthy diet and environment, and plant-based foods put vegetables that are packed with flavor, color and, most importantly, protein in the center of the plate.

Here are a couple of trends that are making a big impact in healthcare foodservice.

Between low-carb or high-protein, vegan and vegetarian, gluten-free and more, it seems specialized diets are becoming more and more common.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

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