Food Service

ProChef SmartBrief

Culinary news for smart chefs

ProChef SmartBrief

Published in partnership with: The Culinary Institute of America

Vegetable dishes bring nutrition to the holiday table

11/20/2014

  • Los Angeles Times (tiered subscription model)

There are some dishes that mustn't be changed on Thanksgiving day such as pecan pie, turkey and dressing, but vegetables can be easily altered for a creative new dish worthy of a holiday feast, Russ P… Read More

Restaurant SmartBrief

Restaurant and food service news

Restaurant SmartBrief

Published in partnership with: National Restaurant Association

Infographic: Look who's spending

11/20/2014

Demographics are destiny in the restaurant business. While nine in 10 Americans say they enjoy going to restaurants, they don't all share the same spending patterns. See the results. Read More

SNA SmartBrief

School nutrition news

SNA SmartBrief

Published in partnership with: School Nutrition Association

Trendy beans and legumes are low-fat protein source

11/20/2014

  • U.S. News & World Report

Beans, and more broadly, legumes, have become trendy foods and are showing up in many unexpected dishes, registered dietitian Janet Helm writes. These protein- and fiber-rich foods are healthy options… Read More

WFF SmartBrief

Insights and advice for women leading the foodservice industry

WFF SmartBrief

Published in partnership with: Women's Food Service Forum

The face of food delivery in the digital age

11/19/2014

  • SmartBrief/SmartBlog on Food & Beverage

A new and growing generation of food delivery services is winning investors and customers, and using Big Data to drive sales, writes Datassential Senior Director Maeve Webster. Services such as SpoonR… Read More

CIA Wine & Beverage Edition

Daily news on wine, cocktails, craft beers, coffee, tea and other beverages

CIA Wine & Beverage Edition

Published in partnership with: The Culinary Institute of America

New imported spirits add exotic element to cocktails

11/20/2014

  • New York Post

The U.S. market is now home to some new international spirits that can spice up cocktails, including the French aperitif Salers Gentiane, which has a vegetal flavor that can replace standard bitters. … Read More

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