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Regional Italian Spotlight: Emilia Romagna

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

How to Use Global Snacks to Attract Diners

One of the biggest trends to emerge in the foodservice industry over the past few years has been the rise of global cuisine. As American millennials and Gen Z diners are becoming a larger part of the country’s economy, appealing to this well-traveled generation is a must for restaurants.

The Breakfast Game Gets Sweeter

Breakfast business on the rise—it gives restaurants an opportunity to tell another branding story, create new revenue streams, and allows chefs to get creative outside dinner service—and a Sense360 study has even show it’s when the most loyal customers come out to eat.

Regional Italian Spotlight: Calabria

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

This Recent Change in Dining Habits Is Altering the Restaurant Landscape

Half-pound bacon cheeseburger for dinner tonight? Not so much these days, with more health-conscious restaurant customers scouring menus for plant-based ingredients.The adoption of a whole food, plant-based diet has shown to help improve—and even reverse—chronic conditions like heart disease, stroke, and cancer, according to The Centers for Disease Control.

Why You Should Do More to Capture Vegan and Vegetarian Diners

Many of today’s diners are often issue-based. Lead largely by millennials and Gen-Z consumers, they want to eat at restaurants that offer foods that align with their own personal goals and sense of values, especially in the realms of health and environmental sustainability, reports the Washington Post.

Bolster Your Beverage Menu

As stevia continues to gain popularity—currently the number two low calorie sweetener in retail—restaurateurs are taking notice of growing demand among health-conscious consumers. Up until now operators had been reluctant to make space on their menus, due to taste concerns, but new product innovation has changed that.

Rethinking Veal

These chefs, who are based in various geographic regions around the U.S., each bring unique cooking styles and global experience to the table. They share a love of cooking with this versatile ingredient as well as an excitement about introducing veal to a younger demographic by putting a modern twist on classic veal dishes.

Why Iced Tea Works on Menus Year-Round

Though many consider iced tea a warm-weather beverage, it’s actually evolving into a year-round favorite of consumers, who are wooed by factors like the drink’s health benefits—especially compared to carbonated soft drinks—and flavor, says Bill Bowron, chairman, president, and CEO of Red Diamond.