With a drive-through seemingly on every corner, you might think the market for burgers long ago reached saturation. However, the fastest-growing restaurant chain in America last year was Five Guys, which specializes in double-pattied behemoths the size of a softball.
Prepared food products manufactured by food processing companies play an important role in many restaurants, where every laborer is not a chef, and meals have to be consistently good and served quickly. Additionally, foods provided in shelf-stable packages offer advantages, including safe handling, compact storage, higher yields, increased efficiency of labor and lower waste disposal costs.
Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
Following on the heels of U.S. action, Ontario is pursuing menu labeling legislation that would require restaurants to post calorie counts of their menu items, the Toronto Sun reports.
Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.
Traditional "kid fare" items, such as hot dogs and PB&J, are being moved aside for more sophisticated and healthy options with bold, authentic and fusion flavors.
The sweet, yet spicy, combination of red chili sauce and mango is just one of the flavor pairings Americans might be layering on the grill this season, according to the McCormick® Flavor Forecast Trend Report: Grilling Edition. T
Millennials and FoodserviceMay 10/Food & Beverage Close-Up -- Packaged Facts announced the release of "The U.S. Foodservices Landscape 2010: Restaurant Industry and Consumer Trends, Momentum and Migration," an examination of