Proteins are central to American flavor preferences. Learn how to satisfy that craving with both meat- and plant-based protein sources. We have trend info and recipes for you here.
What’s the difference between Spanish adobo and Middle Eastern za’atar? They both can add layers of flavor to your cooking with spice blends. Get inspired by mixed spices from around the world.
A remarkable 71% of all restaurants serve sandwiches. Discover how you can make your sandwiches stand out from the crowd while drawing crowds to your operation.
Seafood is surging in popularity because guests see it as a healthier alternative to beef, pork, and chicken. Learn new recipes that will expand your seafood repertoire.
Everyone enjoys a sweet finish to a meal. Give your guests a choice of desserts—mini-sized to mega-indulgent—and you’ll enjoy the extra profits. We have suggestions and links, here.
College food service has reinvented itself to mirror current food trends. Ethnic foods, sustainability, and menus for students with special dietary needs are among the hottest trends.
From display kitchens to action stations, operators are letting their patrons see and design their own meals, featuring fresh, made-to-order foods like “build your own” bowls, sandwiches, pizza, salads, and more.
Learn how versatile small-plate offerings can make a big difference to your bottom line. Guests love the variety and shareability. You’ll love the ease of prep and low food costs.
Discover how to build your sales with simple add-ons, sides, snacks, and desserts. We’ve gathered 48 of the best sales builders for you. They’re easy to implement and will fatten your check averages.
Salads can be focused on greens, noodles, even proteins. You might be surprised at what’s going in the salad bowl these days. Learn what’s trending around the country.
Soup is always popular, whether it’s hearty in the winter or lighter and more refreshing in the warmer months. Learn how to sell soup every month of the year.
