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Butterball Foodservice Helps Chefs Stay Abreast of Breakfast Trends

Menu ideas address menu trends

September 9, 2014

Breakfast popularity is on the rise, with Mintel predicting sales to increase by 22.1% between now and 2017. As more people eat breakfast away from home, chefs and operators need a continuous flow of new menu ideas to attract discerning patrons.

Consumers Eat with Their Eyes and Ears

Mintel research cites familiarity as driver of healthy food choices

August 29, 2014

New Mintel research finds that more often than not, diners eat with their eyes, not their stomachs.

Lunch Consumer Trends Report

Technomic offers insight to lunch trends for foodservice operators

August 29, 2014

Consumers regularly eat lunch away from home—a couple of days a week, on average. Operators have been focusing their efforts on gaining a larger share of lunch visits during this highly competitive daypart.

Consumer Snacking

Consumers are snacking more often and considering more items as snacks. This presents new opportunities for operators and food manufacturers.

Aimee Harvey, Contributing Editor

August 25, 2014

Anyone keeping an eye on foodservice over the past couple of years has certainly charted the ongoing progression of snack options on the menu

School Food Formulation

School food and drink requirements are changing dramatically to emphasize better nutrition, along with more fruits and vegetables and whole grains.

Michelle Wright, Contributing Editor

August 25, 2014

It’s common for school officials and educators to periodically revisit and revise curriculum—what could be termed as “food for thought” involving what goes into a student’s mind

Fast-Growth Foodservice Segments

Manufacturers can find growth opportunities with partners in foodservice—everywhere from fast casual to fine dining.

Christine LaFave Grace, Technomic Inc.

August 25, 2014

It’s a familiar refrain by now: Fast-casual is, yet again, the restaurant industry’s fastest growing segment.

Food Nutrition, Health, Wellness

Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

August 25, 2014

Prepared Foods talks with Erin Gilgan, whose title is Nutrition, Health and Wellness (NHW) Champion within the Nestlé Professional North American culinary division.

Menu Nutrition

Prepared Foods talks with Joy Dubost, PhD., RD, senior director of nutrition at the National Restaurant Association.

August 25, 2014

Prepared Foods talks with Joy Dubost, PhD., RD, CSSD. With more than 15 years of experience, Dr. Dubost has worked in the areas of clinical nutrition, research, public health intervention, education and communications.

Food Taste Trends

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.

August 25, 2014

Prepared Foods talks with Bridget McManus-McCall, a Chef2Chef Business Development Manager at Nestlé Professional.

First Person

A corporate executive chef’s perspective on culinary trends and corporate product development.

Prepared Foods talks with Dianna Fricke, CRC, CWPC, director of culinary, National Accounts; and a corporate executive chef with Simplot Food Group, Boise, Idaho.

August 25, 2014

Fricke earned her culinary credentials with honors from Western Culinary Institute, Portland, and has a bachelor’s with honors in Nutrition and Dietetics from Idaho State University, Pocatello

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