Trends and Insights

Plant-forward is going liquid! Use fruits and vegetables in juices, teas, and more. It’s delicious and healthful. 

Offering specialty coffees in the office increases employee productivity and satisfaction. Find out how a strong coffee program can benefit your business. 

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. 

Why throw out useable produce? Learn how to maximize the yield from every vegetable you cut. It speaks to sustainability and makes for more flavor. 

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.

 

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.

Warm weather means an uptick in cold beverage sales. Be ready with signature thirst quenchers. We have the rundown on the very best coolers.

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.

Delicious food is about flavors—and texture. Learn how to add and manipulate textures to make every mouthful a pleasure of taste and crunch.

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.