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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.

The Rise of Plant-Based Proteins

For the restaurant industry, health-consciousness is becoming a defining mandate with growing consumer demand for plant-based protein options and interest in environmentally-sustainable food-sourcing practices.

Regional Italian Spotlight: Abruzzo

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 Central Italy and to Abruzzo.

You Can Serve Healthy Food Without Sacrificing Flavor

Consumers today are more health and socially conscious than ever before, and this is impacting the way they eat. The National Restaurant Association’s 2017 “State of the Industry” report states that 70 percent of consumers’ restaurant choices are influenced by the availability of healthy menu items.

How Full-Service Brands Can Use Digital Signage to Drive Profits

Capturing eyeballs to close the sale makes digital signage a valuable tool in a restaurant’s marketing arsenal. Whether the sign sends signals via menuboards at the point-of-sale or just inside the restaurant foyer, those animated messages help spur profitable consumer behavior, marketing experts say.

Foods With Emotional Connections Can Give Restaurants an Edge

“Food has always been one of the strongest sources of nostalgia,” Vikram Doctor wrote in a 2009 piece for The Economic Times. “The other life experiences that provide the building blocks of nostalgia may come later, but food always goes back to childhood.

Blueberry Jalapeno Pulled Pork Sandwich

This summer favorite, created by Chef Dakotah van Patten of Dickey's Barbecue Pit for the U.S. Highbush Blueberry Council's recipe contest, will thrill crowds in any setting.

Puffs! The Classic Childhood Food That Drives Sales

Most chefs probably don’t think back to elementary school lunches when they look for menu inspiration, but maybe they should. Tots—that school cafeteria classic—are experiencing tremendous growth in restaurants.

Cold Brew: The Beverage That Attracts Millennials

Today, outside of alcohol sales, coffee and tea represent the largest margin return for dining establishments, says Bill Bowron, President, Chairman, and CEO of Red Diamond®. With the potential for up to 30 percent of the market moving to cold brew, restaurants shouldn’t overlook the drink and its possibilities, notes Bowron, who expects cold brew coffee drinks to eventually become the hottest item on the beverage menus of eating establishments, from fast food to formal dining.