Trends and Insights

Tips for making dessert a permissible indulgence.

The 10 essential tips for Plating:

8 Tips on the Line

Chefs play an important role in patron health. One way is portion control. Learn the latest trends that reduce portion size and calories while maintaining taste and eye appeal.

Gluten, a protein naturally occurring in wheat, barley, and rye, has been causing quite the stir in the food industry in recent years. In fact, gluten free mentions have grown 1,981% on restaurant menus over the past decade. Gluten free as a descriptor has grown faster on menus than all-natural, organic, and local sourcing.

Meatless sandwiches always appeal. Grilled Cheese is an obvious example. But patrons are asking for other options like avocado, falafel, and soy steak.

Fresh and global flavors in bowl-based cuisines

Juices and fruit-flavored beverages go all-natural.

Hard-to-please Millennials and others are embracing plant-based diets. Learn why the trend fits into the pattern of sustainability, clean-eating, freshness, and global flavors. And how it fits your operation.

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.