Trends and Insights

Cocoa is delicious, hot or cold, any time of the day, and any day of the year. Here’s how to make it shine on your menu.

Climate change is one of the greatest challenges we face today.

Introduce new sandwiches to the menu that include consumer favorites such as breakfast sandwiches, pork sandwiches, and hot sandwiches. Recipes are included to get you started.

Learn how you can appeal to your vegan patrons. Nonanimal proteins have soared in popularity and fit in with most menus. We have stats and suggestions.

Tacos found fame in Mexico, but American styles provide chefs with endless possibilities and are seriously hot sellers. 

Plant-based foods are everywhere. Here, we explore who’s buying, what’s popular, and how to put the trend into motion in your operation.

Foodservice is feeling the crunch of the current labor market. From smart hiring to better training, improved benefits, technology assists, and operational hacks, discover strategies to stay fully staffed.

One potato, two potatoes, three potatoes, more! With menu applications across all dayparts and high consumer acceptance, potatoes have star-power status that never wanes.

Up to 67% of consumers love/like smoothies. They are refreshing, healthy, portable and make a great snack or meal addition. Here are some ways on how to profit from the demand.

Learn how to leverage late-night dining and all-day breakfast trends to increase restaurant visits and introduce new streams of revenue.

Ghost Kitchens are quick to ramp up, require limited investment, and let you experiment with menus. See what’s big in this $43 billion¹ segment and scare up some profits.

Speed-scratch is the secret weapon for foodservice kitchens, increasing productivity and ensuring consistent quality. Get food to the table faster with labor savings to boot. Learn how speed-scratch works.