Articles Tagged with ''restaurant trends''

Plant to Plate: New Foodservice Products

Rouge Dijon Mustard

New Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
June 30, 2014
Kraft Foodservice, Northfield, Ill., says new Grey Poupon Rouge Dijon Mustard features the same grade of robust mustard seeds that make Grey Poupon—plus a blend of spices and a background of dry Cabernet Sauvignon and Marion blackberries.
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Plant to Plate: New Foodservice Products

Ranch Seasoning Mix

New Hidden Valley Ranch Original Ranch Seasoning Mix let operators “ranchify” everything from fries and chicken wings to mozzarella sticks, vegetables, burgers and even pizza.
June 30, 2014
Foodservice sales data show restaurant patrons—particularly families and Millennials—hunger for “ranch-style” versions of their favorite foods.
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Culinary Creations: On the National Menu

Sandwiches to Savor

Whether built on a bun, a tortilla or between slices of bread, sandwiches remain one of Americans’ favorite convenient meal solutions.
Darren Tristano
June 12, 2014
Whether built on a bun, a tortilla or between slices of bread, sandwiches remain one of Americans’ favorite convenient meal solutions.
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Plant to Plate: Prepared Vegetables

Versatile Veggies

Tampa Maid Foods has applied its breading and coating expertise to appetizers—and now, a new line of select fruit and vegetables.
May 22, 2014
Don’t think of Tampa Maid Foods as just a seafood company.
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Plant to Plate: Prepared Vegetables

Potato Medley

ConAgra Foods’ Lamb Weston business says its new Alexia Oven Roasted Potato Medley combines sweet potatoes and three naturally colorful heirloom potato varieties in purple, gold and rose hues.
May 22, 2014
ConAgra Foods’ Lamb Weston business, Eagle, Idaho, says its new Alexia Oven Roasted Potato Medley combines sweet potatoes and three naturally colorful heirloom potato varieties in purple, gold and rose hues.
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Plant to Plate: Prepared Vegetables

Fresh Salads

Chiquita Brands North America earned one of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards for new Gourmet Cafe Creative Classics from Fresh Express.
May 22, 2014
Chiquita Brands North America, Charlotte, N.C., earned one of the National Restaurant Association’s 2014 Food and Beverage Innovations Awards for new Gourmet Cafe Creative Classics from Fresh Express.
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Plant to Plate: Prepared Vegetables

Roasted Root Vegetables

Simplot Food Group’s latest offering addresses growing interest in root vegetables.
May 22, 2014
Root vegetables are a hot trend in the National Restaurant Association’s “What’s Hot in 2014” culinary forecast
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Culinary Creations: On the National Menu

Pizza Preferences

Americans love their pizza but Technomic detects some subtle shifts in pizza topping and preparation preferences.
Darren Tristano
May 21, 2014
Americans love their pizza: Three quarters of U.S. consumers eat pizza at least twice a month, according to Technomic’s 2014 “Pizza Consumer Trend Report.”
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New Product Trends: Market Watch

Asking Y

Generation Y may be a difficult group to define, but it is an incredibly powerful demographic in terms of spending power.
William A. Roberts, Jr.
May 21, 2014
Generation Y, also known as the Millennial generation, can be a difficult group to quantify.
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New Product Trends

Menu Award Winners

National Restaurant Association officials recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations Awards.
May 21, 2014
National Restaurant Association (NRA) officials have recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations (FABI) Awards.
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