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Improving Kitchen Efficiency Has Never Been Easier

In an increasingly complex foodservice environment with industry-wide increases in labor costs, expenses, and employee turnover rates, it has become vital for restaurants to find ways to operate more efficiently and save money.

Why Restaurants Should Rethink Veal

It may be time for restaurants searching for a premium new addition to menus to reconsider a classic menu favorite—veal. With so many poultry and traditional beef dishes holding places of prominence on menus, chefs can differentiate by exploring this consistently tender and under-explored protein.

It’s Time for Global Barbecue

Consumers are no longer content to eat only foods that are familiar to them; instead, today’s diners are searching for taste adventures. This puts pressure on restaurants to find new ways to add variety to menus and to engage with global flavors.

Searching for Sweetness

More and more, consumers are looking for healthier food choices. Two major trends driven by this change include a desire to reduce sugar consumption and interest in natural and organic foods. In fact, NPD Group’s 2017 Eating Patterns in America study showed that for the first time, the number of people who check for sugar on nutritional labels surpassed those checking for calorie count.

The Secret to Great Fried Chicken

Few dishes in the American foodservice landscape have the same power to excite diners as fried chicken. Tasty, nostalgic, and flavorful, this menu staple has the power to attract guests and help restaurants build a loyal following—but only if the chicken is done right.

Blueberry Pancake Gnocchi from French Lunchbox

Runner-up honors in the U.S. Highbush Blueberry Council's recipe contest went to Chef Gide Merriman of Chicago’s The French Lunchbox for this house-made blueberry pancake gnocchi.

The Secret to Great Coffee

Coffee has been consumed for hundreds of years, but the last few decades—even just the last few years—have seen a steep rise in the demand for premium coffee. Just look at the coffee-shop boom; according to Mintel data, coffee-shop sales hit $23.

Regional Italian Spotlight: Campania

In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know! This month, we travel to the South and to Campania.

Bread and Pickled Blueberry with Chicken Liver Mousse

Chef Kolter Livengood at Brightbox Kitchen in the Loop, took home runner-up honors in the U.S. Highbush Blueberry Council's recipe contest for this out-of-the-box savory application featuring chicken liver mousse, fermented blueberry creme fraiche, and even edible flowers.