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Exclusive Q&A: Jason Henderson, Captain D’s

A restaurant product developer’s perspective

August 13, 2015

Prepared Foods talks with Jason Henderson, vice president-product innovation at Captain D’s, a Nashville, Tenn.-based seafood restaurant chain with more than 500 units nationwide.

A Positive Future for Foodservice

Restaurant sales have been sluggish but confident consumers may reverse that trend

Sarah Janssen

August 13, 2015

For leading restaurant chains, the past year was somewhat of a mixed bag.

Exclusive Q&A: Joe Bybel, Ventura Foods

A manufacturer perspective on foodservice collaboration

August 12, 2015

Prepared Foods talks with Joe Bybel, senior vice president of marketing and research & development at Ventura Foods, a Brea, Calif.-based supplier of oils, dips, dressings, glazes, sauces and more.

The new menu design in the restaurant industry concentrates more on specialization

New Specialized Restaurant Menus

Operators trim menu offerings but still emphasize variety

Aimee Harvey, Contributing Editor

August 12, 2015

The past decade has seen restaurant operators expand menu offerings at a furious pace, eager to stay ahead of flavor fads and stave off aggressive competition.

FABI judges awarded two prizes to Trident Seafoods

Up-Close: 2015 Food and Beverage Innovation Award Winners

A second look at the National Restaurant Association’s Food and Beverage Innovation honorees

August 11, 2015

This spring saw the National Restaurant Association (NRA) recognize some of foodservice industry’s top new food and beverage products.

Exclusive Q&A: Phil Kafarakis, National Restaurant Association

A restaurant industry executive's perspective on manufacturer innovation, industry collaboration

August 11, 2015

Prepared Foods talks with Phil Kafarakis, appointed in 2014 as National Restaurant Association (NRA) chief innovation and member advancement officer.

Pork: The Fastest-Growing Protein in Foodservice

2.6% pork category increase in 2015 outpaced the protein growth average of 0.7%

August 11, 2015

With a growth rate outpacing all other meats, pork continues to be the fastest-growing protein in foodservice since 2011. According to Technomic, Inc.’s 2015 Volumetric Assessment of Pork in Foodservice, pork’s popularity in the food industry continues to grow.

Ono Hawaiian BBQ Launches Coconut Menu Items

Fresh Young Coconut and Coconut Haupia make up new offerings

August 6, 2015

The tropical fruit doubles as a beverage and dessert, because customers may enjoy the fresh hydrating coconut water inside, as well as the natural goodness of the coconut meat. The Fresh Young Coconut is a healthy add on with every meal at $2.99 each.

Spirit of Innovation Product Showcase: FOODSERVICE

The 2015 Spirit of Innovation Competition highlights hard work from product development teams across the food and beverage industry

August 3, 2015

The Spirit of Innovation Award is designed to recognize product development teams for excellence in creating an innovative new product. The winners are acknowledged for each step of the process: from ideation and development to design, creation and launch of the product.

Sager Creek Launches Foodservice Line of Hummus

Made with 100% natural ingredients including chickpeas, tahini and olive oil, Sager Creek Hummus is shelf-stable and is packaged in easy-to-store cans

July 31, 2015

Sager Creek debuted its foodservice line of hummus at the School Nutrition Association's Annual National Conference.