5 Ways to Reduce Waste in Your Operation

Traditionally, preventing waste—never mind tackling environmental and social justice issues—was not part of foodservice operations. Yet increasingly, diners are asking culinary professionals to make decisions that impact their health, the environment, and ultimately, our collective food future. The International Food Information Council’s 2018 Food & Health Survey reported that six in 10 consumers say it is important that the food they purchase or consume is produced sustainably. From straw bans to technological enhancements, here are some of the innovative ways foodservice operations manage their waste streams.
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Topics: Farm Promise

Generational Marketing: Everything restaurant operators need to know about their target markets

Americans spend a lot of money in restaurants—$799 billion, to be exact. The challenge for restaurant operations and marketers, however, is how, in an always-competitive environment, to identify and reach your target market.

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Topics: Flavor Trends, Farm Promise

Entree Trends: International accents bring excitement to the plate

Keep guests excited about your menu by staying on top of flavor trends and even setting some new ones.

Looking for the next flavors and menu ideas that will kill it with your customers? We have a few ideas to help you go boldly and flavorfully into the rest of year and keep your tables turning.

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Topics: Farm Promise