• 15 Food Service Trends for 2015

  • Mexican Concepts Remain a Foodservice Mainstay

  • DSR of the Month, November 2014: Troy Jacobsen, Contract Sales, Hockenbergs, Eagan, Minn.

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jCarbonara
Joe Carbonara

A Shared Responsibility: Some Thoughts on Extended Warranties

Many foodservice equipment manufacturers continue to offer extended warranties to help sweeten the sales process during this slower growth period.

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jMartinez
Juan Martinez

Dining-Room Efficiency

Don't focus so much on the total seat count.

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jStiegler
Jerry Stiegler

Restaurants Outperform Retail Market Again, Americans Are Cooking Less, and Much More

Restaurant sales looked good in October. The NRA says consumers spent more on food away from home but NPD says traffic is down. Godfather’s enters the chicken business. Steam grills prove their worth for an up and coming chain and a whole lot more in This Week In Foodservice.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

NRA Study Highlights top Culinary and Operational Trends for 2012

ACF member chefs share their industry perspectives through this annual research.

The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) – shed some light on a series of culinary and food prep trends that are certain to shape the foodservice industry in 2012.

With that in mind, here are the top 10 food prep and culinary themes for 2012 according to the NRA.

Preparation Methods

  1. Pickling
  2. Fermenting
  3. Sous vide
  4. Liquid nitrogen chilling/freezing
  5. Oil-poaching
  6. Smoking
  7. Braising
  8. Grilling
  9. Roasting
  10. Foam/froth/air

Culinary Themes

  1. Hyper-local sourcing (e.g. restaurant gardens)
  2. Sustainability
  3. Children's nutrition
  4. Gluten-free/food allergy conscious
  5. Farm/estate-branded ingredients
  6. Food trucks/street food
  7. Health/nutrition
  8. Simplicity/back to basics
  9. Food-alcohol pairings
  10. Foraging
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