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.
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.
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.
Emerging technologies such as facial recognition and robotics can help streamline operations and enhance the guest experience, panelists said during a session at The National Restaurant Association Show.
A new platform from restaurant nutrition company Healthy Dining aims to help restaurant brands offer personalized nutrition information that lets customers select their meal based on dietary goals and restrictions.