As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.

Offering training materials in multiple languages can help break down language barriers in foodservice, and language learning opportunities can assist with employee retention and promote cultural awareness that can strengthen a restaurant’s entire team.

Hormel's new Skippy P.B. & Jelly Minis, Danone's focus on natural products and a popular smoked watermelon dish were among the subjects of this week's most clicked stories.

Changes in the way US consumers cook and eat at home are creating opportunities for food retailers, restaurants and tech companies.

A new condiment from Chobani, Dean Foods' plan to closure seven plants and the death of chef Joel Robuchon made this week's most-clicked list.

The number of US consumers who subscribe to some type of diet is on the rise. Here’s a rundown of how some of the most popular diets are shaping menus and grocery carts -- plus a look at some emerging eating patterns that are primed for growth.

General Mills' growth strategy, the changes that led to Halo Top's turnaround and the possible sale of P.F. Chang's were this week's top stories.

It's up to chefs to shape the future of food by using flavor to drive diners toward healthy and sustainable diets, author Michael Ruhlman said at the Culinary Institute of America's Menus of Change conference.

As Americans increasingly seek out meals that are made without meat or use it in a supporting role to plant products, it’s important for foodservice operators to understand how to market these dishes in a way that resonates with consumers.

Prepared foods present an opportunity for grocery retailers to recapture sales lost to restaurants and connect with consumers on a new level. Here’s a look at what’s driving foodservice sales at retail and strategies that can lead to further success.