Plant-based “meats,” third-party delivery apps and social media-friendly dining spaces will be vital to the industry
December 20, 2019
Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.
Sterling-Rice Group will build an integrated program to reach key decision-makers within the foodservice industry
December 6, 2019
SRG was awarded the USHBC account following a comprehensive review process that attracted many high-profile agencies around the country and was narrowed to a final group of four. The decision to hire SRG was made by the council’s Promotion Committee, a group of blueberry growers and marketers.
Datassential report finds that health drives interest in CBD, THC products.
December 3, 2019
There is enough interest in THC- or CBD-infused foods and beverages that such items could be a growth area for some foodservice brands, but marketing those items in the right way — and in the right venue — will be challenging.
Made from real Idaho shredded potatoes, new Waffled Hash Browns do not require a fryer
November 25, 2019
The Waffled Hash Browns are easy to add to any menu as a creative breakfast item, a handheld snack, a sandwich carrier or in a creative appetizer application.
Rastelli Foods will bring Moving Mountains Hot Dogs, Bratwurst-Style Sausages, Burgers, and Italian-Spiced Meatballs to restaurants and foodservice distributors
November 19, 2019
Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.
The fledgling cannabis-focused foodservice market continues to see growth.
November 18, 2019
According to a recent survey from Chicago-based Datassential, around one in four consumers are interested in buying cannabis products from regular restaurants and convenience stores—and more people want to engage with cannabis-themed foodservice concepts.
More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.
Checkers/Rally’s has worked with Stratas Foods’s Research, Development and Innovation Center (RDI) to develop culinary ideations and innovation
November 1, 2019
The award was presented by Ryan Joy, senior director of research and development and Patti Dumars, senior vice president of purchasing at Checkers/Rally’s.
Foodservice operators indicate that consumers are demanding globally influenced foods
October 29, 2019
Heritage cuisine refers to a return to personal food roots of chefs, and often, a multicultural blending of cuisines. Classically trained chefs bring their culinary skills to their personal food history, often melding haute cuisine with multicultural, humble cuisine.