Restaurant kids' menus often seem like an afterthought across restaurant segments—with the same hamburgers, chicken strips, and French fries commonly offered. These fried options are likely why a lack of healthy kids' menu items is a top concern among parents.

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.

While Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.

IFMA believes that manufacturers need to optimize tried-and-true sales channels to reach their targeted operators. Even so, IFMA also encourages its food processor members to also use new digital forms of communication that do not rely on the current system of brokers and distributors.

Although convenience is understandably the top reason consumers choose digital ordering, other top reasons include: no waiting; the ability to order, pay, and have it ready; ordering at my "own" pace; and earning rewards/feeling valued.

US Foods' Summer Scoop also highlights the intersection of customer convenience and environmentally conscious practices for restaurant operators. It delivers on-trend menu offerings, services and disposables to reach new customers and create additional opportunities with regular diners.

To kick off the festivities, a 1,000-pound cheesecake, courtesy of Eli’s Cheesecake, will be sliced and served to Show attendees.

Welcome to 2019 and the future of food. There's a growing emphasis on foods that can improve and maintain their health: known as "functional foods."

Although foodservice spending has been increasing — up 2% in the year ending May 2018 —foodservice visits were flat in the period compared to year ago.