Traditionally a sweet morningtime treat, doughnuts have taken a unique turn. Savory, often extreme, flavors are appearing on around-the-clock doughnut menus. Intersecting the breakfast-all-day and sweet-turns-savory trends, these new permutations are ... Continue Reading
Recipe Roundup: Marzetti’s Top 5 Foodservice Recipes
With guests’ increasing desire to explore new flavors and dining experiences, it can be a challenge finding dishes that will have them coming back for more. Below is a list of the top five most searched recipes from our collection of delicious ... Continue Reading
Beyond bare butter: Mix-ins create compounds that impress
At the recent International Foodservice Editorial Council (IFEC) conference in Maine, a luncheon sponsored by Real California Butter and the California Milk Advisory Board included a breadbasket with a trio of butters: sweet/spicy gochujang, shallot ... Continue Reading
Restaurant Labor Woes, Savvy Solutions
The restaurant industry has long faced workforce challenges. But the current labor shortage is particularly difficult as operators desperately try to get back to business in the wake of the COVID-19 pandemic. As restaurants reopen, nearly 84% of ... Continue Reading
Three tips to help promote National Doughnut Day on June 7
You might feel a hole somewhere in your center if you miss out on National Doughnut Day this year. Slated for Friday, June 7, the special day offers plenty of potential for work-related “buy a few dozen” promotions, as well as specials for the ... Continue Reading
Botanical boom: Edible flowers signal spring
Who wants to be stuck in the middle of the table as a centerpiece? Flowers aren’t just hanging out in vases anymore, they’re moving onto menus and showing up on dinner plates. An increasing number of chefs are using edible flowers for appetizers, ... Continue Reading
Starch might be the new “sixth flavor”
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 ... Continue Reading
Can I have a bite of that? Diners share, operators respond
Sitting at a communal table, ordering nothing but appetizers for dinner. Selecting one decadent dessert, then asking for four forks to go with it. Diners are increasingly wanting a bit of this and a bite of that, and they’re willing to share with one ... Continue Reading
Vegan meat? Yes, it’s possible
Starting with Meatless Monday and going right through to Sunday dinner, we’re all aware that we should be eating less meat. But after a few days of spinach salads and veggie loaf, many of us break down and gobble up a bacon cheeseburger with a bit of ... Continue Reading
THIS VALENTINE’S DAY, DON’T FORGET THE CHOCOLATE
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 ... Continue Reading
Winner, winner, (fried) chicken dinner
If you aren’t lucky enough to have an old-timey grandmother who invites you over for fried chicken dinners every Sunday, not to worry – you’re in good company. Most people, even the sweetest grannies on earth, don’t want to hassle with the ... Continue Reading
Beef is STILL What’s for Dinner
Doing More with Beef for Less. The U.S. Department of Agriculture reports that the average price of beef rose 25% between 2005 and 2012 to reach $5.09 per pound, and the increase doesn’t seem to be slowing down. The prices are expected to increase ... Continue Reading
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