Home » Topics » Foodservice

Foodservice
RSS

The Flavor of '14

Sterling-Rice Group (SRG) has identified the top 10 food trends that will be served on restaurant menus and line supermarket shelves across the U.S. in 2014.

October 31, 2013

In 2014, consumers will continue to seek healthy options, but with an occasional indulgent splurge.

Positive Peer Pressure

Consumers are more likely to order certain foods if that is what their friends are ordering.

October 29, 2013

The study found peers can have a bigger role than calorie labeling when it comes to deciding what to order.

On-Trend Appetizers

Restaurant patrons are beginning more meals with appetizers.

Darren Tristano

October 22, 2013

Restaurant patrons are beginning more meals with appetizers, according to Technomic’s new “Starters, Small Plates & Sides Consumer Trend Report.”

Fish and Seafood: An Executive Chef’s Perspective

Prepared Foods discusses seafood flavorings with chef David Crews, who won the 10th annual Great American Seafood Cook-Off this summer and was named “King of American Seafood.”

October 22, 2013

Prepared Foods discusses flavorings for seafood with chef David Crews, who won the 10th annual Great American Seafood Cook-Off this August and was named “King of American Seafood.”

2013 SPIRIT OF INNOVATION AWARDS | RETAIL & FOODSERVICE WINNERS

2013 Spirit of Innovation Awards

This year’s Spirit of Innovation Award winners include an allergen-free vegetarian muffin, dirty rice, a bacon-wrapped and cream cheese-stuffed shrimp, and a uniquely sourced organic water.

William A. Roberts, Jr.

October 15, 2013

Prepared Foods and award sponsor Ventura Foods honor the teamwork that has led to innovative food and beverage launches during the past year.

Veggies on the Menu

Total menu incidence of vegetables has increased over 11% in the past three years.

October 9, 2013

More than nine out of 10 consumers agree that menu items containing a full serving of vegetables are more healthy.

Nuggets of Truth

Mississippi researchers examined chicken nuggets from national fast-food chains to see what they were made of.

October 8, 2013

Chicken meat was not the predominate component in either nugget.

School Guideline Status

Some 94% of U.S. school districts are expected to meet updated federal nutrition standards for lunches by the end of the 2012-13 academic year.

October 1, 2013

However, many school districts say that their current kitchen equipment and infrastructure limit their ability to do so and that foodservice staff need more training as they work to implement the USDA guidelines.

Showcasing: Bakery Foods

Natural Food Bars

Silverland Bakery’s new Natural Food Bars curb hunger and offer more healthy benefits.

September 19, 2013

Silverland Bakery, Forest Park, Ill., says its new Natural Food Bars curb hunger and offer more benefits—thanks to a hand-crafted formula including fruits, nuts and natural enhancers, such as ginger, cocoa and turmeric.

Showcasing: Bakery Foods

Gluten-free Pretzel Sticks

Pretzel Perfection offers twice-baked, gluten-free pretzel sticks for foodservice.

September 19, 2013

Pretzel Perfection, Vancouver, Wash., used the National Restaurant Association’s 2013 Hotel-Motel Show to introduce twice-baked, gluten-free pretzel sticks.