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Beyond Lettuce: How Salads Mean So Much More Today

July 2, 2020

Simply Delicious and Safely Packed.

Expand your salad offerings to offer guests more well-rounded nutrition, including protein and more.

No longer relegated to the realm of light eating or simply presented as a side-order afterthought, salads have become the fun, colorful dishes that consumers are ordering everywhere. Salads have evolved beyond just a plate of lettuce into warm salads, grain bowls and so much more. Consumers are looking at next-generation salads, and operators are diversifying their offerings to satisfy demands for added nutrition and variety, elevating the quality and creativity of salads to drive sales of this popular menu item.

According to the NPD Group/Dieting Monitor, since 2015, the percentage of consumers saying they want to add more salads to their diet has grown from 46 percent to 54 percent. And these consumers are looking for more than a bowl of leafy greens. Here are some ways to incorporate new flavors, textures and ingredients to make these salads really satisfy.

Update Ingredients

Salads are evolving into menu items that showcase the hottest new ingredients and on-trend flavors.

“We’re seeing a lot of pickled ingredients, beyond just daikon but even pickled fruits,” says Richard Keys, founder of Food And Drink Resources, a Centennial, Colorado-based consultancy. “Also we’re seeing more vegetables, such as roasted squash, fried shallots and caramelized onions.”

Roasted vegetables such as broccoli, portabella mushrooms or even roasted fruits such as pears can also turn a salad into a satisfying meal. To add even more flavor, marinate the produce in dressing before roasting.

These emerging ingredients point to another trend, which is consumer demand for more global flavors, from Asian-inspired to Mexican to Southwest flavors. “These are value added, unique preparations that add a high flavor profile,” Keys says. Asian-style slaws are on-trend now, as are Southwestern flavors such as chipotle peppers, and also bold flavors such as Indian and African spices.

Add Textures

Vegetables add not only flavor but also texture to salads, and other ingredients can also add a little crunch. For example, multi-grain croutons or parmesan crisps offer a change from regular croutons. Other textural elements include toasted chickpeas, fried pork rinds or toasted spicy pecans. Warm grain bowls are exploding in popularity right now, as consumers who want something other than lettuce look for grains such as quinoa, farro and rice.

Plant-forward dining has emerged as another emerging trend as people look to incorporate more produce into their meals. According to Datassential’s New Healthy 2019 Keynote Report, 49 percent of consumers surveyed say they are eating more vegetables today compared with a year ago. In addition, about a quarter of consumers say they would like to eat more superfoods, fruits and vegetables.

“Plant-based proteins are becoming a big part of salads as well,” says Keys, citing more alternative proteins like ancient grains. “So it becomes more of a functional salad for your body.”

Dress Well

People are putting so much more thought into what’s in their salad that they don’t want to skimp on what goes on their salad. A dressing made with quality ingredients can bring together these inspired flavors and turn a routine salad into an exceptional meal. Consumers are paying attention not only to what varieties of dressings are available on the menu, but also what is contained—and not contained—in the dressing. One key consumer demand driving the industry right now is the increasing interest in natural or real ingredients. “Consumers are pushing back against preservatives,” Keys says. Another trend is scratch-plus, such as combining Ranch dressing with pesto for a hybrid flavor, or adding fresh herbs or citrus to vinaigrette for a tangy flavor, or adding hot sauce to a creamy dressing for bold flavor.

Flavorful dressings continue to be a favorite addition to many of today’s menu items. According to Datassential’s Condiments, Sauces, & Dressings, December 2018 report, dressing consumption has increased for at least one in four consumers.

Consistency is key, and consumers expect that the clean label, real-ingredient dressing they use on their salads, grain bowls, and other foods at their favorite restaurants are the same dressing they will be served when ordering delivery or takeout from the restaurant. T. Marzetti helps operators maintain front- and back-of-the-house consistency by making Marzetti® Simply Dressed® line of clean-label dressings available in single-serve packets and cups, and in 32-ounce bottles and back-of-the-house gallons. The dressings contain no high-fructose corn syrup, preservatives, artificial flavors or soybean oil. They are also gluten-free. Marzetti’s flavor lineup includes:

  • Blue Cheese
  • Italian Vinaigrette
  • Caesar
  • Ranch
  • Honey Mustard
  • Balsamic Vinaigrette
    • Light Raspberry Acai
    • Lemon Vinaigrette

Try it for free here.

Salads are on-trend right now, as consumers look for flavorful meals that feature ingredients that satisfy their need for variety and nutrition. Operators can elevate their salad menus by incorporating new ingredients, adding premium dressings and maintaining consistency in front- and back-of-the-house operations.

Feature Clean-Label Ingredients To Drive Salad Sales

July 2, 2020

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Consumers want more healthful menu items and real ingredients

The clean-label trend is booming right now, as consumers opt for foods that contain no artificial colors, flavorings or preservatives. The evolving better-for-you dietary scene also encompasses the growing popularity of plant-based, organic and gluten-free foods. Not surprisingly, few menu items suggest healthful eating more than salads, and operators who emphasize clean-label ingredients have the opportunity to make these leafy greens even more appealing while they drive sales.

According to the IFIC Foundation’s 2019 Food and Health Survey, when asked whether they followed any specific diet or eating pattern over the past year, 38 percent of those individuals polled replied “yes,” up from 36 percent in 2018. The survey also found that “clean eating” ranked as the most widely cited diet at 10 percent, followed by intermittent fasting at 9 percent and then gluten-free and low-carb, both at 6 percent.

The Challenge

Fresh, colorful salads can be the perfect menu option for today’s health-minded consumers, but operators must make sure every ingredient fits the no-chemicals definition.

“The biggest clean-label challenges when it comes to salads are the dressings, protein and crunchy toppings like croutons,” says Amy Myrdal Miller, president of Farmer’s Daughter Consulting in Carmichael, California. “Of these three, protein is the biggest challenge. Watch out for sodium-pumped poultry, nitrates in bacon, antibiotics in frozen shrimp or coatings and batters on fried chicken.”

But salad dressings can also present the same sort of challenge whether the dressing is added by the guest, or the kitchen or service staff. Consumers want to know what is in the dressing, so one solution is to offer it in individual packages, with the ingredients printed on the label. These single-serve containers also address another important trend — customization. Diners can add as much or as little dressing as they choose.

Announce the Clean Label

Manufacturers recognize the importance of calling attention to the all-natural and chemical-free attributes of foods. According to Innova Market Insights, 28 percent of global food and beverage launches in 2018 featured one or more clean-label claims, such as natural, organic, no additives/preservatives and GMO-free. In the U.S., the rate was higher at 39 percent of all launches. Innova also points out that the most common attribute is no additives or preservatives, with 20 percent of new product launches in the U.S. making that claim.

Foodservice operators employ menus, salad bar signage, social media and other messaging to emphasize their clean-label offerings.

“Consumers may not see package labels to determine if they can recognize every ingredient, but there are keywords that give the impression of clean, including fresh, local, housemade, artisan and hand-crafted,” Myrdal Miller says. “Play up what you make in house, what’s sourced locally and what you’re most proud of, and your salad program will do well.”

Stick with Favorites

Diners want clean-label versions of their favorite foods, including dressings. Ranch dressing is always popular, so much so that 44 percent of all consumers polled eat it at least once a week, according to Datassential’s February 2019 Foodbytes: Condiments, Sauces & Dressings Keynote Report. In addition, Datassential found that 59 percent of consumers polled say they would be more likely to buy — or even pay more — for clean-label salad dressings.

Ranch is one of several flavors in the Marzetti® Simply Dressed® line of clean-label dressings. Guests do not have to sacrifice flavor with Simply Dressed dressings. They are consumers’ number one choice for great taste, according to a test comparing Simple Dressed Italian and Caesar dressings to Ken’s Essentials, conducted by Spencer Research. The dressings contain no high-fructose corn syrup, preservatives, artificial flavors and soybean oil. They are also gluten-free. In addition to the 32-ounce bottles and back-of-the-house gallons, the dressings are also available in single-serve packets and cups. The flavor lineup includes:

  • Blue Cheese
  • Italian Vinaigrette
  • Caesar
  • Ranch
  • Honey Mustard
  • Balsamic Vinaigrette

Try it for free here.

Whether it’s a premium leafy green bowl from the trendiest restaurant concept or a simple fresh salad to complement other menu items, salads can present the quintessential clean-label offering. If the salad dressing also contains no artificial ingredients, that can make the menu item even more appealing to health-minded consumers and a solid traffic builder for savvy foodservice operators.

Boosting Off-Premise Sales

June 2, 2020

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Operators can fill demand for healthful, off-premise meals and snacks with salads, grain bowls and other foods that go better with dressings and dips.

Whether it’s a quick bite on the go, a restaurant meal at home or a catered spread for a group of co-workers, off-premise dining is exploding. According to “Harnessing Technology to Drive Off-premises Sales,” a 2019 survey conducted by the National Restaurant Association, off-premise orders comprise 60 percent of foodservice occasions. Off-premise dining includes drive-thru, takeout and delivery, as well as freshly prepared items purchased at supermarkets and convenience stores. Also according to the survey, 92 percent of consumers use drive-thru at least once a month, and 34 percent of consumers use delivery more often than a year ago.

When it comes to off-premise sales, restaurant customers are looking for flavor and convenience. As a result, operators are streamlining order taking and making sure the menu items arrive at their destination at the right temperature, without losing any flavor. Foodservice establishments are also looking to generate off-premise sales by tapping into other popular trends such as nutritious dining, environmentally friendly packaging and customizable dishes. Salads, long regarded as a healthful, made-to-order alternative, address many of these consumer demands—particularly where off-premise business is concerned. In fact, according to Datassential in its “Condiments, Sauces & Dressings, December 2018” report, leaf salads are being consumed 2.5 times more frequently off-premise than on-premise.

Here are four ways to drive off-premise sales:

1. Appeal to the Health-Minded

Salads, bowls, appetizers and the classic delivery food, pizza, are popular menu items for off-premise dining. But while these foods can readily be promoted as being convenient, they also can be marketed as possessing such trendy attributes as clean-label ingredients, functionality and good-for-you superfoods.

“This increased interest in nutrition-related dining continues to grow,” said Marcia Schurer, president of foodservice consultancy Culinary Connections in Chicago. Also growing, she said, is the marketing around the various health-related attributes. “We’re seeing a lot more branding and labeling that talks about how food is more nutrient dense.”

That could mean anything from signage or menu information touting salads as paleo, keto or gluten-free, to information highlighting ingredients as being organic or natural.

“You see all these introductions of foods with clean labels,” Schurer said. “People don’t want ingredients that they can’t recognize.”

2. Update Packaging

Packaging is key to off-premise dining, and operators are looking for containers that are environmentally friendly, leak proof and keep salads cold, grain bowls hot and appetizers crispy. Some of the latest innovations in off-premise packaging for salads include containers made with plant-based fibers, Bento boxes with compartments and compostable carriers and lids.

One new trend is offering salads in glass jars from vending machines. “Years ago, you could never sell salad in a vending machine,” Schurer said. “People didn’t think it would be fresh.” This latest generation of vending machines are located in transit hubs, co-working spaces and other locations, and consumers can return the jars to receive a discount on their next salad.

3. Keep Pace with Nontraditional Locations

While vending machines might be the hot, new way to grab a salad on the go, supermarkets have long been a source of competition for restaurant salad concepts. According to the Food Marketing Institute’s (FMI) “2019 Power of Foodservice at Retail Report,” 63 percent of consumers say they incorporate time-saving solutions at dinner, such as buying semi- or fully prepared items from grocery retailers. Speed is important, as 68 percent of shoppers say they are interested in ready-to-eat, grab-and-go foods. Second was grab-and-go, heat-and-eat foods, preferred by 63 percent of shoppers.

Schurer pointed out that nontraditional competitors also include clothing and other nonfood retailers. For example, the athletic clothing giant Lululemon recently opened a 20,000-square-foot store in Chicago, where customers can take yoga classes, purchase clothing, eat a power bowl or salad and grab a snack to go. Also, some department stores and clothing retailers are bringing back restaurants that compete for foodservice dollars.

4. Go Beyond Salads

Customization is one feature that makes salads appealing. From trendy new salad and bowl chains to fast-casual outlets to supermarkets, consumers can select ready-made or build-your-own meals with their choice of ingredients—including the dressing. The right dressing, in fact, can add a healthful, indulgent or even global flavor to the salad.

Dressing makes many foods better. Salads and grain bowls get a flavor boost from a variety of salad dressings. Fried appetizers go well with creamy dressings. Ranch dressing is a delicious dipping sauce for pizza.

For operators, one key to making off-premise dining convenient and customizable is to offer individual packets of dressing. The Marzetti® Simply Dressed® line of clean-label dressings is available in single-serve packets and cups, as well as in 32-ounce bottles and back-of-the-house gallons. The flavor lineup includes:

• Blue Cheese
• Italian Vinaigrette
• Caesar
• Ranch
• Honey Mustard
• Balsamic Vinaigrette

Delivery and to-go can fulfill consumers’ desires for delicious, healthful meals or snacks that can be eaten on- or off-premises. Foodservice operators who make their salads available for takeout, delivery or grab and go can benefit from this booming off-premises trend, and keep their customers coming back.

How one operator reinvented his menu with a single sauce

August 26, 2019

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One sauce can make a big difference in spicing up a menu. In Eagan, Minnesota, Union 32 Craft House’s Kitchen Manger, Carl Troje, recently sat down during a rare lull in service to talk about how Marzetti’s Bold Blends™ Sriracha Bourbon has become a standard ingredient in his craft brewhouse’s menu.

The restaurant bills itself as a “cool hangout with a patio, pub grub and self-serve taps of local craft beers, including house brews.” But it’s not just run-of-the-mill pub grub, thanks in part to Troje’s dedication to finding the highest quality ingredients for his dishes. Like many other chefs and operators, he’s a strong proponent of clean label sauces at his restaurant, so Bold Blends™ sauces are a perfect fit in his kitchen.

“I use the Sriracha Bourbon sauce in wings, wraps, sandwiches and all kinds of stuff,” he says. “I think it’s the best sauce in the world, and I go through a lot of it.” He also notes that the price point of Marzetti Bold Blends™ is much more affordable than competitive sauces. “It’s so much cheaper, and it’s so much better,” he says.

The wing advantage

Troje notes that Bourbon Sriracha chicken wings are one of the top-selling varieties in his operation. He feels that Bold Blends are superior to other brands. “In other sauces, you can tell they use a lot of ketchup, corn syrup and other sugary fillers, which can be overly gelatinous,” he says. “Those aren’t in the Marzetti product, so it heats up nicely and coats well. You’re able to toss the wings more easily.”

“I’m looking for taste, quality and uniqueness, and that’s why I use Bold Blends,” he says.

More about Bold Blends™

Bold Blends Sweet & Bold BBQ Sauce proves that top-quality BBQ sauce doesn’t have to command a top price. These sauces deliver the tangy, sweet flavor of a leading national brand, Sweet Baby Ray’s, at $10 less per case. The sauce is available in 4/1 gallons and 72/2 oz. cups. If you’re looking for simple, delicious flavors at a reasonable price, it’s time to consider Bold Blends.

Resources

Union 32 Craft House

Read more

Marzetti’s Epic BBQ Road Trip

Recipes

BBQ Chicken Ranch Salad

BBQ Lettuce Wraps

Pulled Pork & Bacon Sriracha Bourbon Sandwich

Sriracha Bourbon Brisket Hash

Learn some tricks from “Big Salad”

January 7, 2019

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Who wants a salad? Just about everyone, it seems. Plant-based foods continue to be a major trend for eaters across all demographics and increasing demand has fueled the rise of many regional and national salad chains. How can you compete with the strong appeal of places like Mixt, Chop’t, Sweetgreen and Snappy Salads? Start by taking a page from their playbook and create your own version of an in-house “chain” experience for your customers. Here are some ways to learn from the salad bosses and incorporate big salad ideas into your operation.

Mix it up

If you want to compete with salad leaders, you’ll need to mix things up, and we don’t just mean when you’re tossing your salads with T. MarzettiTM dressings. You’ll also want to make sure that you’re varying your offerings. The big chains are always swapping in and out new menu ideas and limited time offers, creating a sense of urgency to order now before the item disappears (sort of a Pumpkin Spice Latte effect, but for fresh, nutritious greens).

Chop’t, for example, offers a menu of rotating “Destination Salads” that changes every 60 days. The salads, which are themed to global cuisines, include offerings like a Hokkaido salad made with soba noodles and sesame dressing or a Peruvian-influenced Andean grain salad with a quinoa, lentil and millet blend, sweet drop peppers, Peruvian radish salsa, olives, kale, spinach and purple cabbage.

KISS: Keep it simple, salad

It may seem like more is more in the salad world, but you’re actually smarter to build a salad around a few key ingredients. As Aneesha Hargrave, Chop’t executive chef said in an interview for Taste: “If you don’t want a soggy or heavy mess, four—at the max five—ingredients is the way to go,” she adds. “At a certain point the flavors just become murky.”

Balance out seasonal with pantry items

To keep costs in check, make sure you’re relying on cheaper pantry staples like beans and grains to offset the cost of pricier items like greens and proteins. Take advantage of in-house fermenting and pickling to add zip to lower-cost items like cabbage and onions. Feature fresh, local ingredients when they’re at their prime (and their cheapest).

Don’t forget the dressing

Customers demand the finest ingredients in their salads, and they expect the salad’s dressing to be just as uncompromisingly crafted. Clean label refrigerated Simply Dressed® dressings are made without high fructose corn syrup, preservatives, artificial flavors, artificial colors or gluten. They’re created with ingredients customers can trust and are looking for, without sacrificing flavor. Choose from Honey Mustard, Light Rasberry Acai, Lemon Vinaigrette, Creamy Balsamic Vinaigrette, Blue Cheese, Ranch, Caesar and Italian.

Order a sample of Simply Dressed dressing today!

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Recent Posts

  • Beyond Lettuce: How Salads Mean So Much More Today
  • Feature Clean-Label Ingredients To Drive Salad Sales
  • Boosting Off-Premise Sales
  • Meet your new favorite salad, fattoush
  • House-made (ish) sauce and dressing blends

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Archives

  • 2020
    • June
      • Boosting Off-Premise Sales
    • July
      • Feature Clean-Label Ingredients To Drive Salad Sales
      • Beyond Lettuce: How Salads Mean So Much More Today
  • 2019
    • January
      • Learn some tricks from “Big Salad”
      • Fresh takes on salad bars
      • Three Ways to Build a Better Salad Bar
      • Raise the bar: Students with salad bars eat more veggies
    • February
      • Clean sweep
      • Reimagining dessert
      • Topped fries go, well, over the top
      • Shishito peppers come on strong (sometimes)
    • March
      • The eatin’ o’ the green
      • Juniper berries: Your new “secret ingredient”
      • Greens go purple as Brussels sprouts take the lead
      • A taste of spring: Fiddlehead ferns
    • April
      • Salad for breakfast? It’s a sure thing.
      • If spring is here, can nettles be far behind?
      • Peeling the onion
      • Cherimoya, the ice cream fruit
      • Asparagus: “A god among vegetables”
    • May
      • Gotta love moms (and feed them right)
      • Give a fig! Figs and many other fruits are in season now
      • Cutest couple this summer: Rhubarb and strawberries
      • Three tips to help promote National Doughnut Day on June 7
    • June
      • Lettuce makes a comeback
      • Meet new beef cuts that liven up entrées
      • Veggies in dessert? Yes, please
      • Kelp power: Meet the superfood seagreen
    • July
      • 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
      • Epic BBQ road trip with T. Marzetti: Carolinas
    • 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

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