Trends and Insights

The United States has roughly 5,600 universities, serving an average of 1,000 meals per day, per school. In today’s competitive landscape, colleges and universities are using dining halls and food offerings as a point of difference, rather than a point of necessity, to attract potential students.

Today, 16% of US consumers are actively seeking to limit gluten, a protein naturally occurring in wheat, barley, and rye, from their diets. Although there is little scientific evidence to support people without Celiac disease eliminating gluten, many consumers associate this diet with a healthy lifestyle—some people even claim to feel better when limiting their gluten intake.

New technology means that frozen foods offer better quality and nutrition value than you might think.

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.

Health authorities recommend using less salt. But how do you do that without changing the flavor of your dishes? We have some helpful tips.

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.

What do patrons want, better-for-you menu items or indulgent ones? Learn how to balance the two and please more customers. We have pointers and recipes.