Strategy

How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?

For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Burlock Coast offers a Challah Brioche French Toast Sandwich: Challah with rum milk, rum cream, rum butter, fruit jam and pecans

Sorghum is finally going national. Here are five ways to feature it on your menu.

Take an Indian national dish, major flavor or technique as inspiration, and craft that into a new form or flavor that works on your menu and with your consumer target.

Inspirations for salad builds with a modern flavor narrative

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes

Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.

Spiralized or shaved fruits and vegetables add intriguing dimension to a dish