Trends and Insights

Mexican food is a North American mainstay, but the same-old, same-old Mexican flavors are giving way to more authentic, chef-driven Latin cuisine. Discover how it can work for you.

Healthy once meant diet; the trend now is fresh. Fresh tells patrons that the ingredients are both wholesome and delicious. Learn tactics to make fresh work for you.

A handful of nuts, seeds, or grains adds a huge measure of texture and protein. See how they add interest to a wide range of dishes, some you didn’t expect.

From morning to night, summer to winter, people love their coffee—to the tune of 1.6 billion cups a day. This issue of Nutripro will help you make the most of one of the most requested items on the menu.

Increasingly, eating well means adopting a NHW (Nutrition, Health, and Wellness) attitude. Discover easy ways to keep taste and healthfulness in balance.

Add excitement to comfort classics with a few easy twists. Learn how a new technique or ingredient can transform a traditional favorite into something new and modern.

Chef Dominick Laudia accepts the Dr. L.J. Minor Chef Professionalism Award. Sponsored by Minor’s, the award was presented during the Chef Professionalism Dinner at the convention.

To assist operators menuing allergen-friendly items, Stouffer’s® has created a line of gluten free products consisting of sauces, dips, and sides.

Find out five ways to grow your midday sales. Guests are looking for faster, tastier, healthier lunches. Here’s how to serve them what they want.

There are so many reasons that soup works for a carryout menu that we had a hard time limiting our list to 10. Read on for great soul-soothing, delicious soup ideas. 

Give dairy products the credit they deserve. Consider how important cream, yogurt, and cheese are to your operation. They can boost profits with versatility and appeal.

Seasonings add flavor at every step; from prep to table, you can add deep, satisfying layers of flavor. Use these tips to amp up flavors for sales.