Trends and Insights

Cocktails continue to be a profitable category. Discover the trends and innovations that can keep your cocktail program’s momentum going. We have ideas and recipes, here.

Operators and customers love chicken for its versatility and low food cost. Keep everyone happy with nine great ideas on how to build poultry profits.

Hot weather calls for refreshing, cool desserts. Discover 21 great takes on cool desserts—fresh fruit to smoothies to ice cream, sorbet, and more.

With takeout business booming, pizza is growing in importance. Learn 15 ways you can differentiate your pies and add vigor to your pizza program. 

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste.

Emporium Thai in the Westwood district of Los Angeles puts extra emphasis on plant-based cooking with stellar results. That plus community outreach is key to their success.

After the explosion of takeout and delivery over the past 18 months, a review of sustainable packaging habits for off-premise is now in order.

As COVID-19 challenges ease, the foodservice industry is once again focusing on sustainability, rededicating itself to greener operations, ethical operating principles, and environmental initiatives.

Confidently bring variety and delicious taste to your menu with gluten free solutions.

A comprehensive food-waste audit is the first step to solving the problem.

Americans continue to seek out global cuisine, with Indian street foods now in the spotlight. Chaat, as these plates are known, is a true phenomenon that you should explore.

Take an iced coffee or tea, add a splash or dash of flavor and voila! you have a premium beverage that supports a premium price. Learn what’s hot in the iced category.