Trends and Insights

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.

Cutting waste is a good thing—for the environment and for your profitability. Learn 12 simple ways you can control waste—and costs—in your operation.

Whole grains are having their day in the sun. Guests are asking for more whole grain pasta, bread, and grain bowls. Learn new ideas for healthful, tasty, whole grain dishes.