Industry sales are predicted to hit a record $709 billion this year. That means big opportunities for you. Learn what tactics attract new customers so you can profit from the surge.
Satisfy the eternal demand for burgers—but set yourself apart from the crowd—with customization. Innovative toppings, “inside-out” burgers, and other hot trends that can help your burger sales sizzle.
White sauce (béchamel) is basic to dozens of dishes. Learn how to put your signature spin on this classic and keep your customers coming back for more.
Learn how to coax new profits out of the classic potato. We have the latest recipes for everything from trendy poutine to simple fried potatoes tossed in sea salt and herbs.
Now’s the time to get your menu ready for the cooler months ahead—time for soups, stews, roasts, and casseroles. Get up to date on the best-tasting, low-prep comfort recipes for a super winter sales season.
Proteins are central to American flavor preferences. Learn how to satisfy that craving with both meat- and plant-based protein sources. We have trend info and recipes for you here.
What’s the difference between Spanish adobo and Middle Eastern za’atar? They both can add layers of flavor to your cooking with spice blends. Get inspired by mixed spices from around the world.
A remarkable 71% of all restaurants serve sandwiches. Discover how you can make your sandwiches stand out from the crowd while drawing crowds to your operation.
Seafood is surging in popularity because guests see it as a healthier alternative to beef, pork, and chicken. Learn new recipes that will expand your seafood repertoire.
Everyone enjoys a sweet finish to a meal. Give your guests a choice of desserts—mini-sized to mega-indulgent—and you’ll enjoy the extra profits. We have suggestions and links, here.
College food service has reinvented itself to mirror current food trends. Ethnic foods, sustainability, and menus for students with special dietary needs are among the hottest trends.
From display kitchens to action stations, operators are letting their patrons see and design their own meals, featuring fresh, made-to-order foods like “build your own” bowls, sandwiches, pizza, salads, and more.
