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How to win Thanksgiving

November 13, 2017

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If humorist Calvin Trillin had his way, you’d be serving up big plates of pasta every third Thursday in November. The author has been waging a semi-serious campaign to have Spaghetti Carbonara become the holiday’s official dish, based on his dubious (if delicious) take on historical events:

The Indians, having had some experience with Pilgrim cuisine during the year, took the precaution of taking along one dish of their own. They brought a dish that their ancestors had learned from none other than Christopher Columbus, who was known to the Indians as “the big Italian fellow.” The dish was spaghetti carbonara–made with pancetta bacon and fontina and the best imported prosciutto.

“Heightened expectations”

Whether or not you plan to serve pasta in Trillin’s honor this year, you know that Thanksgiving can be a challenging day for your operation. Your staff is giving up a holiday to serve diners, and those diners are arriving with heightened expectations. “They are coming in hungry, but they’re also hungry for an emotional connection,” says Melanie Young, a consultant in the food, wine and hospitality industry and the founder and cohost of The Connected Table LIVE! radio show. “It’s important for everyone in the operation to communicate the feeling that you’re honored they are choosing to spend this day with you.”

Young suggests including classic menu items for traditionalists, but insists that a bit of updating and personal flair will certainly be welcome. And above all, keep the focus on quality: “What you serve must be better than what they can prepare at home.”

Spectacular sides

How to accomplish that? Young suggests starting with the sides: “The side dishes can offer you plenty of room for creativity.” With enough plant-focused and well-executed sides, you’ll make it possible for those who aren’t eating turkey to create a satisfying meal from your menu.

And, says Young, make sure to keep those with special dietary needs in mind when it comes time for dessert. “You must menu some gluten-free and vegan options,” she says. “I like to focus on fruit, like caramelized poached pear, crustless apple pie served with cinnamon Greek yogurt or a fruit-topped pavlova made with aquafaba.”

Resources

The Connected Table LIVE! radio show

Read more

Audio recording of Calvin Trillin reading his original New Yorker essay

Lifestyle site The Spruce offers a Thanksgiving menu in tribute of Calvin Trillin, featuring Spaghetti Carbonara

Szechuan Cornish Hens are the centerpiece of this globally inspired Thanksgiving menu from Whole Foods

Recipes

Green Bean Salad
Honey Chile Roasted Sweet Potatoes
Roasted Acorn Squash Wedges
Sriracha Bourbon Mashed Sweet Potatoes

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

Starch might be the new “sixth flavor”

May 15, 2017

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Yeasty, crunchy and filling, carbs are the foods we historically associate with comfort, safety and security. Now it turns out that we may have a genetic ability to identify “starch,” found in bread, rice and pasta, as a unique flavor.

Behind the research

We’ve known for some time that taste buds can recognize sweet, sour, salty and bitter flavors. Most recently, the meaty umami flavor was added as the fifth flavor. Now, scientists are suggesting that our taste buds can identify starchy flavors as well. “We are taught that humans can taste only five taste categories,” said Juyun Lim, Associate Professor at Oregon State University’s Department of Food Science and Technology and lead author of the starchy flavor research study. “It seems, however, that we can taste other chemicals that comprise foods such as starch.”

What those carb cravings mean

“Craving starch is really just another form of sugar craving, since the body converts carbs into sugar,” says Suzy Badaracco, President, Culinary Tides, a trends forecaster for the food industry. Carbs have long been our favorite comfort food, she says. Trend spotters have noticed that during economic recession, people turn away from zesty foods like chili, garlic and citrus, and turn to blander carbs, instead. “They provide the emotional sense of something calming at a time when you don’t want adventure, you want something familiar.”

Marzetti® tip

If you’d like to help your diners satisfy their carb cravings, Marzetti® has plenty of ways to help.
New York Bakery® hearth-baked breadsticks, garlic toast and bread loaves combine European Old World flavor with modern convenience.

Sister Schubert’s® yeast rolls are made with the finest ingredients and no preservatives for uncompromised quality. They’re baked to perfection and then frozen fresh to make preparation fast and convenient.

Flatout® Flatbreads are available in a variety of flavors, shapes and textures. Used for wraps, pizzas and sandwiches, they’re a less-filling alternative to regular bread.

Made daily from fresh French bread in their own ovens, Marzetti® Croutons turn average salads into something special.

Creator of the frozen original egg noodle, Marzetti Frozen Pasta® has now expanded for foodservice applications into a wide variety of convenient precooked frozen pasta products that deliciously save time and labor.

 

Resources

Culinary Tides

Read more

Check out this article from New Scientist on complex carbohydrate research at Oregon State University

Recipes

New York Bruschetta
Fettuccini Alfredo
Calzone
Sweet Potato Bake
Grilled Macaroni and Cheese with Pulled Pork

Looking for more recipe ideas and menu inspiration? Make sure to check out our recipe section.

THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE

February 6, 2017

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Cupid and arrows. Red roses and champagne. Overbooked reservations and stressed-out staff. Those are all hallmarks of Valentine’s Day, at least from a restaurant professional’s perspective. It’s a day when one-quarter of Americans eat out in restaurants, according to research from the National Restaurant Association (NRA). And while that increased February 14th traffic represents an enormous opportunity to showcase your operation’s delicious food and exemplary service, it also presents significant challenges. The goal for this high-volume holiday is to offer creativity, charm and romance—while still maintaining the sanity of your staff. One sure-fire way to keep everyone happy is to serve up plenty of chocolate.

Rich, romantic history

Valentine’s Day is a chocolate-covered occasion, and most diners will be expecting a chocolate-centric finale to their romantic restaurant dinner. But how did chocolate come to be associated with love? According to Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love and host and creator of the chocolate-focused podcast The Slow Melt, chocolate has historically been celebrated for its alluring properties. “It’s long been considered an aphrodisiac,” she says. “Casanova, who called chocolate ‘the elixir of love,’ preferred it to champagne.”

Suggested pairings

Sethi explains the logic behind the traditional pairing of wine and chocolate. “Red wine contains tannins, and there are tannic qualities in chocolate, so they are both drawn out when served together.” She is also interested in less typical pairings. “I like the experience of beer or spirits paired with chocolate. Whiskey pulls out the sugar, and beer offers that yeastiness to round out the mouth feel.” Speaking of…be sure to look out for more on this topic on our blog in a couple weeks!

There are many new ways to pair chocolate with sweet and savory ingredients. While cheese and chocolate might seem to be polar opposites, they can work together well, and have been turning up in surprising new combinations. One trendsetter in this area is Jeff Shepherd, an Oregon-based chocolatier and owner of Lillie Belle Farms, who has developed a blue cheese truffle. The truffle is enrobed in milk chocolate and has blue cheese in the middle. “Trust me, it’s sooooo good,” Sethi says.

Another avenue is to use chocolate in a savory capacity, such as in the moles and sauces of Meso-American cuisine. “Chocolate is great to pair with meat,” Sethi says. “It has an inherent spiciness that can emerge when we allow the bean to speak for itself.”

While a Valentine’s Day restaurant meal is usually an adults-only occasion, Sethi suggests exploring the more childlike aspects of the holiday inspired by chocolate-focused dishes. “This is a food that can help us harken back to a deeply innocent place of love and nurturing,” she says. “Some tastes, like coffee or beer, we acquire as adults, but most of us have grown up loving chocolate.”

 

Resources

The Slow Melt: A podcast on all things chocolate

Lillie Belle Farm’s Smokey Blue Cheese Truffles, made with Rogue Creamery cheese, organic milk chocolate and toasted almonds

Read more

Bread, Wine, Chocolate, named one of Smithsonian’s 2016 “Best Books About Food”

The art and science of food pairing is explored in this Beautiful Now article

Recipes

Chocolate Bourbon Sauce

Chocolate Salty Caramel Milkshake

 

Looking for more recipe ideas and menu inspiration? Make sure to check out our recipe section.

 

Pasta makes a comeback

January 23, 2017

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They tried low-carb. They dabbled with gluten-free. And now, finally, diners are coming home to pasta.

“People have been afraid of carbs for so long, but over the years, they’ve begun to notice that avoiding carbs hasn’t led to weight loss or better health, so they’re saying, ‘Why not eat pasta?’” says Suzy Badaracco, president of Culinary Tides, a trends forecaster for the food industry. She notes that many major cooking titles, such as Saveur and Bon Appetit, have had cover stories on pasta. “Consumers are paying attention and they’re trusting pasta again.”

Pasta, the new health food?

The once-maligned noodle is now enjoying a bit of a health halo, as well. “There is clinic research showing pasta eaters do weigh less,” Badaracco says. Leading the way on this health-conscious bandwagon are pastas that bring along the superfoods cachet of whole grains and ancient grains, as well as those made with vegetable flours, like peas or lentils, or vegetable proteins, like chickpeas.

“Pasta is one of those foods we call ‘interpreters,’ because, if someone is trying an unfamiliar cuisine, pasta will often be the least threatening thing on the menu,” Badaracco says. “There might be chilis, peanut sauce and fish sauce on top of those noodles, but the pasta itself isn’t shocking. It invites you to be a little bold and try some of the other things on the plate.”

Put pasta on the menu

For chefs and operators, the benefits of pasta are clear: it’s shelf stable or freezer stable, low in price, and easy to measure and portion accurately. “It cooks more quickly than rice, and it keeps longer than bread. Why wouldn’t you have it somewhere on your menu?” Badaracco asks.

Marzetti® tip

Marzetti Frozen Pasta® offers a wide variety of convenient precooked products that deliciously save time and labor. Choose from on-trend options like gemelli, gnocchi, cavatappi, farfalle and more. Preparation with our precooked products is waste-free, fast and easy. Remove just the amount you need from the freezer, drop in boiling water for approximately 30 seconds and it’s ready to serve.

Video extra

Wondering about the cost comparison between frozen precooked and dry noodles? Check out this video – the answer may surprise you.

 

Read more

Strozzapretti. Lumache. Cresti Di Gallo. Bon Appetit magazine digs into some of the unique pasta shapes appearing on modern menus.

Recipes

Pasta with Roasted Red Peppers

Poppyseed Pasta Salad

Chicken and Vegetable Lasagna

Wilted Kale with Noodles

 

Looking for more recipe ideas and menu inspiration? Make sure to check out our recipe section.

How to win on Game Day

January 16, 2017

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Bring us your richest, spiciest, most craveable foods—and keep them coming. That’s consumers’ attitude about the eating they’ll be doing while gathered around the television—and the buffet table—on February 5.

What foods are likely to be most popular this year? Research conducted by fitness tracker MyFitnessPal shows that, compared to an average day, Super Bowl-watching Americans are likely to consume:

  • 327% more chicken wings
  • 200% more tortilla chips
  • 90% more beer
  • 72% more potato chips
  • 67% more pizza

The sheer quantity of food consumed during the game has traditionally given it the distinction of being the number two food-related holiday in the United States. But it might even be moving up to eclipse Thanksgiving, according to Darren Tristano, president, Technomic, research and consulting firm servicing the food and foodservice industry. “It’s a huge eating occasion for the American consumer,” he says.

Share and share alike

What formats of food are most popular? Tristano says consumers want the bite-by-bite variety offered by samplers and shareables. “Finger-friendly and dippable foods will always be popular on this day,” he says. And while chicken wings are a perennial favorite, their less-expensive cousin, chicken tenders, may start leading the pack. “Chicken wings have been successful because their bones allow them to retain heat, but with the rising cost of wings, I predict that boneless tenders might see a spike in consumption this year.”

Small and angry

If you’re wondering what to add to your catering or take-out menu for Game Day, Tristano suggests thinking small and thinking angry. First, small: “Even if you don’t have a pizza or wing offering, you can still offer appealing options by offering miniaturized, high-flavor versions of items like sliders, hot dogs, tacos, tostados and burritos,” he says. Next, angry: Consider spicing things up – not just a little bit, but a lot. “The ‘angry’ trend, which began with the ‘Angry Whopper,’ describes foods that are extreme in flavor and highly spicy, and consumers are responding positively both to the term and the offerings,” he says.

Finally, he reminds operators to keep in mind those vital last feet from your operation to consumers’ plates. “If you’re offering catering or delivery, make sure consumers know they’ll be getting right-temp, tasty treats that will give them variety and value.”

Marzetti® tip

All those dippable delights will taste even better when paired with Marzetti dressings and sauces. Choose from Avocado Ranch, Blue Cheese, Chipotle Ranch, Sriracha Bourbon and more.

 

Read more

Five top chefs share their ultimate game day recipes with Epicurious

 

Recipes

Buffalo Chicken Pizza

Italian Nachos

Classic Sliders

BBQ Baked Beans w/ Sausage

Buffalo Chicken Dip

Pull Apart Pizza Bites

 

Looking for more recipe ideas and menu inspiration? Make sure to check out our website.

 

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  • 2019
    • January
      • Learn some tricks from “Big Salad”
      • Fresh takes on salad bars
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      • Raise the bar: Students with salad bars eat more veggies
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      • Clean sweep
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      • The eatin’ o’ the green
      • Juniper berries: Your new “secret ingredient”
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      • If spring is here, can nettles be far behind?
      • Peeling the onion
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    • May
      • Gotta love moms (and feed them right)
      • Give a fig! Figs and many other fruits are in season now
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      • Three tips to help promote National Doughnut Day on June 7
    • June
      • Lettuce makes a comeback
      • Meet new beef cuts that liven up entrées
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      • Kelp power: Meet the superfood seagreen
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      • Hawaij, the versatile spice mix you’ll want put in everything
      • 3 tips on creating a bento box special
      • Cute with fruit: Salads explore their sweeter side
      • Call on Caulilini
      • National Zucchini Day is August 8: Are you ready?
    • August
      • Go big or go home: The rise of large-format dining
      • Adjarian khachapuri is shareably irresistible
      • Keep the crunch in your salads with these popular toppers
      • How one operator reinvented his menu with a single sauce
    • September
      • Who let the starch out? Fresh takes on pasta
      • Bring on the breadless sandwiches
      • Tots are tops
      • Apples to fall for
      • The sweet life of sweet potatoes
    • October
      • Tajín, the sweet-hot-tart (and delicious!) spice blend
      • Eggplant: “The Velvet of the Vegetable Kingdom”
      • House-made (ish) sauce and dressing blends
      • Meet your new favorite salad, fattoush
  • 2018
    • January
      • Rhymes with Wow: Meet Bao
      • Warm greens are heating up
      • Figs: Menu a taste of the Mediterranean
      • Persimmons continue to please
      • Eggs benny, king of the brunch scene
    • February
      • Super spuds: Make the most of potatoes
      • Ugly produce is suddenly beautiful
      • Back to your roots
      • Chicken’s still a winner
    • March
      • Small citrus, big flavor
      • Begorah! The rich history and new perspective of Irish cuisine
      • Red is the new orange
      • Hamburger toppings are over the top
    • April
      • New wave nachos
      • Botanical boom: Edible flowers signal spring
      • Tacos take over
      • Diners spring for brunch
      • A toast to toast
    • May
      • Spring special: Ramps
      • Ready for their close-up: Dragon fruit
      • Try turmeric, the “wonder spice”
      • Israeli cuisine: Try shakshuka for brunch
    • June
      • Tamarind: tart & sweet & tasty all over
      • Global taste, locally sourced: Lamb on the menu
      • Making the most of the street food trend
      • Our national comfort food: pizza
    • July
      • Matcha made in heaven
      • Unicorn food: Color, sparkle and lots of fun
      • Queso, the dip chips dream about
      • Hawaiian food goes mainland
      • Don’t grill it, plank it
    • August
      • Crunch and Color: Using Pickled Vegetables
      • Hungry for Nostalgia: Comfort Foods Rule
      • Use bean purees to boost salad protein
      • Expand your herb vocabulary with some new favorites
    • September
      • Fire up the Instagram. “Citrus caviar” has arrived
      • Pear up: Get the most from autumn’s glorious fruit
      • Are insect-based menus the hot new trend?
      • The “other”: fall fruits
    • October
      • Epic BBQ road trip with T. Marzetti: Texas
      • Epic BBQ road trip with T. Marzetti: Kansas City
      • Epic BBQ road trip with T. Marzetti: St. Louis
      • Epic BBQ road trip with T. Marzetti: Memphis
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    • November
      • The next big catch: Barramundi fish
      • Forever rad: radishes spice up salad menus
      • Hot honey’s sweet moment
      • Give it a whirl: plant-based purées on the menu
    • December
      • Warm up winter with colorful fruit
      • Wake up to breakfast bowls
      • Comfort and creativity: Pasta offers both
      • Chef Q&A: Meet South Africa’s Claire Allen
      • World, meet Kernza®
  • 2017
    • January
      • Phabulous pho
      • Diners are getting bowled over
      • How to win on Game Day
      • Pasta makes a comeback
      • MEDITERRANEAN MENUS: ALL GREEK TO US
    • February
      • THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE
      • MARDI GRAS ON THE MENU
      • Vegan meat? Yes, it’s possible
      • Boozy desserts: the ultimate mix
    • March
      • Luck of the Irish
      • Chickpeas, the alternate-protein
      • Purple power for more colorful produce
      • Maple: the pure taste of spring
    • April
      • Fabulous and filling: main dish salads that satisfy
      • The Great Easter Debate: lamb or ham?
      • Umami superstar: Koji is everyone’s favorite fungus
      • For a limited time only: morel mushrooms
    • May
      • INDIGENOUS FOOD: AUTHENTIC AND DELICIOUS
      • Jamaican food heats up
      • Starch might be the new “sixth flavor”
      • Move over, meat: fruit and veggies are on the grill
      • Get creative with cornmeal
    • June
      • Savory doughnuts are on a roll
      • Flavors on the move: Southeast Asian cuisine
      • Coleslaw makes a comeback
      • Mango: the pumpkin spice of summer
    • July
      • Limited Time Produce: Short Season, Big Impact
      • Ceviche: it’s cool and hotter than ever
      • Tiki takes over: From zombies to scorpions
      • Selling the sizzle: plancha cooking
      • King of condiments: ranch dressing
    • August
      • Hot off the skillet: cast iron
      • Detroit-style pizza in the national spotlight
      • Diners bowled over by snazzy oatmeal options
      • Celery steps forward
    • September
      • Up your French fry game
      • Touchdown! Tailgating ideas
      • Buttermilk goes back to its roots
      • Forget PSL. Apples are the ultimate fall ingredient
    • October
      • We ♥ beets
      • No baking required: the rise of cookie dough
      • The art of artichokes
      • Add a twist to citrus pairings with yuzu
      • Versatile harissa serves up spice and flavor
    • November
      • Salads’ timeless three amigos—Wedge, Cobb and Caesar
      • How to win Thanksgiving
      • Wild rice: Rich history, rich flavor
      • Festive holiday spices
    • December
      • Add holiday favorites to your menu
      • Pomegranate power
      • Retro desserts make a comeback
      • Pumpkin’s move to the savory side
  • 2016
    • January
      • Pasta: Comfort meets convenience
      • Cabbage, the new veggie superstar
      • Super-easy, super successful
      • Fermented foods gain favor
    • February
      • Affordable and delicious: new cuts of beef
      • Aaaaah! Avocado
      • All-day breakfast, all-day sales
      • A Whole New Breed of Veggies
      • Passport to Global Flavors
    • March
      • Brunch is “indulgence time”
      • One dressing does it all
      • Think beyond meat for creative menu ideas
      • Operators commit to reducing food waste
    • April
      • Modern Mexican
      • Dress up local ingredients with quick add-ins
      • Smokin’ hot
      • Thai food goes mainstream
    • May
      • Freshen up your menu with asparagus
      • Spice up sliders with non-burger options
      • Kiddie menus are all grown up
      • Make a splash with sea vegetables
      • Spice up your menu with Cuban cuisine
    • June
      • For the Love of Food Trucks
      • Cool Off Your Summer Menu
      • Can I have a bite of that? Diners share, operators respond
      • Liquid profits: beverages go upscale
    • July
      • Marvelous meatballs
      • Sweet and spicy: Better together
      • Get it while it’s fresh!
      • America’s love affair with hot dogs continues
    • August
      • Plant power
      • Five “fair fare” lessons for your operation
      • Beyond bare butter: Mix-ins create compounds that impress
      • On-trend feature: Hai Pok? Food Truck
      • Desserts get caffeinated
    • September
      • Ancient food, modern appeal: whole grains
      • Citrus zest makes dishes dynamic
      • Toast is hot (really, really hot)
      • Winner, winner, (fried) chicken dinner
    • October
      • Beyond pumpkin: great ideas for fall-inspired dishes
      • Ach du lieber! German food gains ground
      • Now trending: No-dough pastas
      • Cauliflower: low waste, small cost, big results
      • Great dough, creative toppings
    • November
      • Sausage: The humble link gets a haute makeover
      • Want a better burger? Try mushrooms
      • ‘Tis the season: putting pie on the menu
      • The enduring popularity of blue cheese dressing
    • December
      • Korean food: gochujang, bulgogi and more
      • Pecan power
      • Gooey goodness: grilled cheese on the menu
      • Soup secrets: chefs share inspired ideas
  • 2015
    • January
      • Ginger, Spice and Everything Nice…
      • Produce Proves Versatile and Profitable for Restaurants
      • Top 10 Recipe Sites to Inspire You and Your Menu
      • Caution! May Be Hot: Millennials Seek Heat and Adventure.
    • February
      • Beautiful, Blendable Balsamic
      • Use Social Media to Bring the Campus to the Cafeteria
      • Coleslaw is Making a Comeback: With New Super Slaws
      • Vegetarian Meals Go Mainstream
    • March
      • Network Your Way to the Top of the Food Chain
      • 50 Shades of Ranch
      • Are Tacos the New Burgers?
      • Bread Pudding – That Old Familiar Feeling
      • Get Sauced with BBQ Sandwiches
    • April
      • Three Solid Tips to Control How Foodies Flaunt Your Food
      • Stay Big on Flavor with Small Plates
      • Noodles, What Can’t They Do?
      • The Taste of Technology, Part 1
    • May
      • The Taste of Technology, Part 2
      • Biscuits: Beyond the Breakfast Barrier
      • Recipe Roundup: Potato Profit Possibilities
      • A Fresh Look at Spring Salads
    • June
      • Pork, the New Bacon
      • Generation Z – The Next Taste Trends
      • The Year of Hummus
      • Bold Flavors: A Roundtrip Ticket for Taste Buds
      • Save Room For Dessert? You’ll Want To.
    • July
      • Berry Excited! July is National Berry Month
      • Al Fresco Dining – Snack Style
      • Create Colorful Cuisine
      • Gourmet Grilling Revolution
    • August
      • Stay Cool with the Hottest Soup Trend
      • Panini Power
      • Horsing Around with Horseradish
      • Reviewology. Online Reviews and How to Handle Them.
      • Farro is the Flavor
    • September
      • Stretching Your Egg Dollar by Scrambling
      • For Vegetarian Variety, Call on Cauliflower!
      • Savor the Flavor with Pancakes
      • The Growing Trend: Root Vegetables
    • October
      • Thinking Outside the Box with Butter
      • Recipe Roundup: Marzetti’s Top 5 Foodservice Recipes
      • More Soup for You!
      • Bowled Over
    • November
      • Mastering Mac n’ Cheese
      • Fry Power
      • Recipe Roundup: Holiday Dips Add Seasonal Flavor
      • Caramel - A Sweet and Sticky Trend
      • Everything’s Better Blue
    • December
      • Will it Mash?
      • Pepper Power
      • Recipe Roundup: Maple Mania
  • 2014
    • January
      • Versatile Vinaigrettes
      • Increase Sales by Taking Advantage of the Breakfast Boom
      • 5 Restaurant Social Media Campaigns of 2013
    • February
      • Whole Grains Fill up Menus
      • Food Waste is Not a Waste of Time
      • New Beverage Ideas Continue to Flow
    • March
      • New Southeast Asian Cuisine Gains a Foothold on Menus
      • Sustainability Becoming Essential for Restaurants
      • Crowdsourcing Your Restaurant
      • Fusion Cuisine: Opposites Attract
    • April
      • Breaking Eggs Out of Breakfast
      • Restaurants Expand Their Offering by Adding Partnerships
      • How Are Restaurants Managing Rising Beef Prices?
    • May
      • Bringing Back Tableside Theater
      • Ranch: America’s Favorite Dressing
    • June
      • Umami: The Fifth Taste
      • Creating a Manageable Menu
      • Grilled Cheese Goes Gourmet
      • Mix It Up: Creating Custom Condiments
    • July
      • Managing Online Reservations: Guiding Guests to the Table
      • Frozen Treats Go Exotic
      • Top 10 Qualities to Look for in a Host or Hostess
      • Summer’s Great Green Bounty
    • August
      • Spotlight on Sides
      • Back to School, Back to Basics: Opportunity in Kids’ Menus
      • Ten Things to Consider When Creating Seasonal Menus
      • Get Ready for Fall With Blue Cheese
    • September
      • Make Wings a Game Day Favorite
      • Tips for Spotting Great Seasonal Staff Members
      • Fall Into New Flavors This Autumn
      • The Growing Popularity of Unusual Fried Foods
    • October
      • Make Room at the Table for Whole Grains
      • Cracking the Coconut Year-round
      • Moo-ve Over Beef: 5 Great Alternative Proteins You Aren’t Using
      • 10 Ways to Put a Twist on Your Classic Mac ‘n’ Cheese
    • November
      • How to Make a Limited Time Offer Work for your Restaurant
      • Let’s Talk Turkey: A Year-Round Favorite
      • Give Thanks to Your Community by Giving Back
      • Foodservice Trends: Pies as a Year Round Dessert
    • December
      • 7 New Drinks to Brew This Season
      • How to Keep Calm When the Heat is On
      • Warm up for Winter with Artisanal Soups
      • 5 Restaurant Social Media Tips from 2014
  • 2013
    • March
      • Introducing On Your Plate
      • Discovering Fresh Ideas - Menu and Meal Planning
      • Menu Planning with Students
      • Adapting to Rising Food Prices
    • April
      • Takeout Closes the Gap on Restaurant Quality
      • Assess Your Menu to Support Gluten Free
      • Monthly Series: Foodservice Trends—International Flavor and Regional Variance
      • Using Social Media in Foodservice
      • Making Choices for Your Business
    • May
      • Embracing School Snack Guidelines
      • Creating a Culture of Excellence
      • Tools of the Trade
      • Beef is STILL What’s for Dinner
    • June
      • Using Technology to Deliver Better Products
      • Reducing Sodium of Menu Items
      • Bringing BBQ to Your Menu
    • July
      • Simple Solutions for Adding Seafood to the Menu
      • Providing Great Customer Service
      • Monthly Series: Foodservice Trends—Urban Gardens and Foraging
    • August
      • Protecting Customers with Food Allergies
      • Effective Mentoring Leads to Performance
      • Going Beyond Price and into Personalization
      • Get on the Blue Cheese Bandwagon
    • September
      • Product Ideas from the Cutting Room Floor
      • Taste and Experience Bring Customers Back
      • Marketing Techniques for Small Restaurants
    • October
      • Making Mobile Payments Part of the Dining Experience
      • Key Observations of the Fast Casual Trend in Foodservice
      • Importance of Employee Morale
      • Tales from Foodservice
    • November
      • Food Trucks Continue to Rise in Popularity
      • Pumpkin is the Headline Fall Flavor
      • Spicing Up Your Menu Adds the Health Benefits of Herbs
    • December
      • Vegetables Grow on Menus
      • Enticing Guests to Say ‘Yes’ to Dessert
      • Getting Big Results by Bringing the Bar and Kitchen Together
      • Celebrate Your Brand Advocates

EASY IDEA

Add a zip to salsa with Marzetti® Italian Dressing!

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