Trends

In so many ways, small sweets to end a meal work for both the consumer and the restaurant operator. Reasons such as indulging to a lesser extent and keeping cash outlay down are just the beginning. Read this article originally published by Foodservice Warehouse for further insight. Small Indulgences: Exploring the Appeal of Mini Desserts.

Originally featured on Nation’s Restaurant News Local sourcing of meat, seafood and produce is expected to remain a top culinary trend in 2015, but nose-to-tail cooking, bruschetta and kale salads are on the decline, according to an annual survey of chefs conducted by the National Restaurant Association. For its “What’s Hot in 2015” Culinary Forecast, […]

Originally featured on Nation’s Restaurant News Every year, the National Restaurant Association surveys nearly 3,000 American Culinary Federation chefs for its annual menu trends forecast. GrubHub, the online food delivery service, compared the survey’s predictions from 2014 to its users’ trends during the year, and found that the chefs got many of their predictions right. […]

Originally featured on Nation’s Restaurant News Last month, Noodles & Company tweeted that it is testing antibiotic-free, vegetarian-fed chicken breast at restaurants in its home state of Colorado. Starting in Colorado…something cool is happening. Check out this link for more: http://t.co/SbWQuR90I2. -Isaac pic.twitter.com/Hq1JoAkiIb — Noodles & Company (@noodlescompany) November 17, 2014 Company officials are not […]

Originally featured in Restaurant SmartBrief Simple dishes made with fresh, local foods are gaining popularity as more diners embrace clean eating and move to avoid preservatives and artificial ingredients. Restaurants are paring down menus to simplify the dining experience and offer high-quality dishes made with standout ingredients that customers can feel good about ordering. Consumers across […]