New tea beverages feature Mighty Leaf Tea®, real fruit pieces, fruit puree, and lemonade
July 3, 2020
New handcrafted offerings include the unveiling of six refreshing, hand-shaken iced tea beverages made with real fruit pieces and fruit puree, Strawberry Lemon Black Tea, Yuzu Citrus Black Tea, Tropical Berry Green Tea, Pineapple Citrus Green Tea, Citrus Hibiscus Tea, and Berry Hibiscus Tea, as well as the limited-edition Strawberry Vanilla Cold Brew and Citrus Cremesicle Cold Brew.
Say Cheese: Cheese, yogurt, and other dairy products present opportunities to keep restaurant dishes and retail displays interesting, while selectively marketing health cues
Cheese and dairy remain as popular as ever with consumers and retain their reputation for versatility among menu makers. It highlights just how ideally positioned this food category is for the near term, when the world is still dealing with the Coronavirus pandemic.
Tom Bené to take on role as president, CEO, and CEO of the Educational Foundation
May 18, 2020
The National Restaurant Association announced the appointment of Tom Bené as the Association’s president & chief executive officer (CEO) and CEO of the Educational Foundation, effective June 1.
Unique products honored with 2020 Food and Beverage (FABI) Awards
May 15, 2020
The National Restaurant Association Show announced the recipients of the 2020 Food and Beverage (FABI) Awards, recognizing food and beverage products that are breaking new ground in taste, creativity, packaging, and profit potential.
The nuggets, tested through a partnership with Cargill, include high-quality protein such as soy, wheat, and special pea
April 28, 2020
Kentucky Fried Chicken ("KFC") China, operated by Yum China Holdings, Inc., became one of the first national Western QSR (quick service restaurant) brands to introduce a plant-based meat product to China. For a limited test period between April 28-30, KFC Plant-Based Chicken Nuggets will debut at three participating stores in three Tier 1 cities across China.
Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
After steady growth in 2019, report suggests 2020 will be the most challenging year on record for the Top 500 chain restaurants
April 23, 2020
Technomic released the Top 500 Chain Restaurant Report, which ranks each top chain by sales performance for the previous year. This year's report includes insight into what to expect for 2020.