Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes.
Plant proteins are challenging meat’s standing. Nuts, seeds, soy, grains and lentils are among the alternatives that pique consumer interest. Learn how to adapt to the trend and make it your friend.
Adapt to Today’s Demand for Plant-Based and Flexitarian Menus
Patrons are consuming more fruits and vegetables—but haven’t abandoned meat. They’re called “flexitarians.” Learn how to appeal to this taste trend with craveable, delicious menu items that focus on plant-forward foods.
Plant-forward cooking is super popular, and Asian cuisine is the easy way to rock the trend. Learn which Asian styles will please your guests and work for you.
Refreshing Summer Beverages: Iced Tea and Kombucha
Warmer weather signals a great time to offer on-trend iced tea specialties and kombucha, an attention-grabbing new category made from fermented, sweetened tea.
Seasonal is a word that customers look for on menus, along with fresh, local, and sustainable. Respond with these 10 tips to help you manage your seasonal menu offerings and keep customers coming back.
Learn why sustainable seafood, including a traceable supply chain, is important to the planet, consumers, and you. It’s more than just “doing the right thing.” It’s an intelligent business strategy.
Everyone snacks between meals. Learn how different and better snacks can set your operation apart from the competition while satisfying consumer demand.
Grab-and-Go foods are super popular with on-the-run consumers. And nothing fits the niche better than sandwiches and salads. They are delicious and hold well. Discover extra ways to showcase these in-demand menu items.
