Desserts are always a favorite whether traditional, unusual, mega-size, or mini. There is a reason they are served by 91% of restaurants! Learn 10 new twists to sell more sweets.
Restaurant concepts (like buffets and even room service) are popping up in hospital food service operations. Get insights on this and other revenue-producing trends. Plus learn how Nutripro can improve the variety, quality, and better-for-you profile of the recipes on your menu.
"Stealth Health" is all about cooking with less salt and fat, but without making it seem like you've deleted the yum factor from your menu. Learn how restaurateurs are reformulating recipes to be healthier while still attracting customers with great taste, and tempting menu options.
Americans like salt—but they also want healthier food. Learn how you can keep the flavors they love while reducing the amount of sodium in your recipes. It could be as easy as adjusting the acid balance. Learn seven top tips, plus get links to great new reduced-sodium recipes here.
Your customers come to you with varied tastes, backgrounds, dietary needs—and sometimes, a craving for something sweet. How do you satisfy them all? Offer up a menu they can’t resist.
Food is both fuel for the body and an important part of world cultures. Learn what researchers have discovered about food cravings, as well as why food is central to human cultural interaction.
Awareness of food allergies and intolerance issues is increasing. What should you do to accommodate these health issues? We have some suggestions for what you can do to meet these needs.
Patrons are pro green dining—and willing to pay extra for it. Learn how others are using farm-to-table, sustainability, recycling, and other techniques to appeal to eco-conscious diners. It’s a trend worth knowing about.
There’s no doubt that Wellness and Nutrition are trending. Learn how portion size, presentation, and calorie counts can help you achieve balance on your menus and your spreadsheet.
Soups from around the globe are traditional favorites that are filling bowls across the United States. Chefs like the versatility and cross-utilization. Customers like the bold flavors and affordable price points.
Gluten free menu items have rocketed by 200% since 2010. Get aboard fast to profit from the health-conscious trend. We have info and recipes to get you started.
