The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.
Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.
From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference.
The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.
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