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  • ON YOUR PLATE BLOG

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On Your Plate

On Your Plate

Recent Posts

  • Restaurant Labor Woes, Savvy Solutions
  • 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

Categories

  • Breads & Rolls
  • Business Solutions
  • Cooking Methods
  • Dressings & Sauces
  • Food Trends
  • Global Flavors
  • Healthy Trends
  • Noodles & Pasta
  • Seasonal

Archives

  • 2021
    • November
      • Restaurant Labor Woes, Savvy Solutions
  • 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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