Flavor of the Week: Orecchiette, ‘little ears’ of pasta

Aug 31, 2020

This round, concave pasta is believed to have originated in Puglia, the heel of the great Italian boot. Its name, which means “little ears,” comes from its shape, which also makes it a great capturer of sauce and cheese...

Flavor of the Week: Agave, a sweetener with a health halo

Aug 24, 2020

Agave is a sweetener derived from the maguey plant best known as the base for tequila and mezcal...

Flavor of the Week: Elderberry works in desserts, jams and wine

Aug 17, 2020

Elderberry doesn’t get its name because it is the wisest of all the berries; this fruit was considered an aid to longevity in the Middle Ages. It’s a dark purple berry that grows in clusters and has a slightly sweet, bright and tart flavor...

Consumers are warming to dining out, but they want to feel safe, says AlixPartners data

Aug 14, 2020

And though delivery is increasing, pickup is preferred — in part because people just want to leave the house

NPD Group: Digital restaurant ordering by adults 65 and older increases 428% year-over-year in June

Aug 12, 2020

Coronavirus pandemic leads to older American consumers utilizing technological options more than ever before

Restaurant staff key to retaining guests by maintaining a clean and safe environment

Aug 12, 2020

Black Box Intelligence™: Sales, traffic, guest sentiment all improved in recent months

Flavor of the Week: Jackfruit, a versatile meat substitute

Aug 09, 2020

This large green native of South Asia and Southeast Asia is the world’s largest tree-borne fruit: It can grow up to three feet long and weigh more than 100 pounds. The ripe flesh of jackfruit is thin and yellow and has a taste similar to...

Flavor of the Week: Chewy, nutty wheatberry

Aug 03, 2020

Wheatberries are a high-fiber whole grain with a chewy texture and slightly nutty flavor...

Flavor of the week: Chilaquiles, Mexico’s customizable breakfast dish

Jul 27, 2020

This Mexican breakfast dish is the perfect opportunity for menu innovation. Traditionally chilaquiles consist of tortilla pieces cooked in green or red salsa, possibly topped with cheese, onions, meat, avocado or whatever else is on-hand, meaning...

Restaurants Rise: Trend watchdogs on pandemic-proof menu innovations and surprising menu trend revivals

Jul 23, 2020

Menu trend experts Bret Thorn of Nation’s Restaurant News and Restaurant Hospitality and Nancy Kruse of The Kruse Company discussed how trends like QR codes are getting new life and innovations like alcohol to go are making headlines as the dining...