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Pasta taps into top health and dining trends

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.

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How C&U operators are menuing whole grains

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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Operators get creative with gluten free

Avoiding gluten used to mean consumers had to give up pasta, but the deprivation is over on C&U campuses.

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Plant-forward dining tops 2016 C&U trend list

The realization that exciting meals can be based just as easily on produce and grains as they can with meat is rippling throughout the food scene.

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Stanford Dining partners with Barilla to offer students healthy, flavorful options

It’s no secret that branding in foodservice can be a formidable force. Consumers gravitate toward brands they recognize and trust, and, moreover, they associate those familiar brands with high-quality products.

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Sample a little, and they’ll have the Whole Grain

Several years ago, it would have been difficult to find a café menu that included whole-grain pasta, bread or even quinoa. But today, the moves that consumers have been making toward health and wellness have caused operators to start menuing dishes that highlight whole grains and other superfoods.

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Gluten free goes mainstream

Have you noticed what’s happening with gluten-free foods? Day by day, they’re moving from niche status into the foodservice mainstream.

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Whole grains: Putting flavor first

More and more consumers are craving whole grains, not only because they are healthier, but also, the Whole Grain Council reports, because they “enjoy the nuttier, fuller taste of whole grains.”

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Barilla: Power of the brand

The concept of a branded area within a larger foodservice operation is clear and powerful: When people are away from the comforts of home, what is instantly familiar to them is a big deal. In that arena, the right brand, presented in just the right way, holds great allure.

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On trend: Regional Italian

Americans have loved Italian cuisine since the first pizza makers and pasta aficionados arrived here, and they continue to adore it; Italian food retained its #1 spot among Americans’ favorite ethnic foods in 2012. Even better, a recent trend report

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