Unique Generational Demands: Generation X

Gen X Women tend to drive foodservice demands for their families. 

Last Published: 10/18/2018 

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The Fast-Casual Format is Flaming Hot

Quick-service, fresh foodservice moves into acute care operations.

Last Published: 10/16/2018 

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Unique Generational Demands: Millennials

One third of working adults are Millennials! How can your Foodservice operation adapt to their dining preferences?  For our purposes, the Millennial Generation is defined by those born between 1977 and 1992, spanning ages 26 to 41.

Last Published: 10/11/2018 

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Menus of Change Series: Water Sustainability

Water scarcity is a rising agricultural concern and foodservice industry leaders could help.

Last Published: 10/09/2018 

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Healthy Trends in Hospitality

Guests are looking for overall health – in mind, body and spirit

Last Published: 10/04/2018 

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Sustainable Seafood Surges Forward

Give your hospitality customers the eco-friendly ingredients they want

Last Published: 10/02/2018 

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Unique Generational Demands: Generation Z

Explore what appeals most to this ethnically diverse generation.

Last Published: 09/27/2018 

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Cold Brew is Heating Things Up

Cold brew coffee offers qualities that make this trend too hard to ignore.

Last Published: 09/25/2018 

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New Ideas: Creative Foodservice Locations

Consider the Shipping Container Food Stand and other great ideas!

Last Published: 09/20/2018 

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Grab-and-Go Goes Upscale

Offer your customers choices that are both gourmet and convenient.

Last Published: 09/18/2018 

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National Coffee Day is September 29!

Create a buzz with these promotional ideas for National Coffee Day.

Last Published: 09/13/2018 

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Evolution of Pizza: Fast-Casual Reinventions

Charting the future of the quick-serve pizza? 

Last Published: 09/11/2018 

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The House Condiment

Make a flavor distinction for your operation.

Last Published: 09/06/2018 

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Wheats to Watch

Wheat makes a comeback with a global palette!

Last Published: 09/04/2018 

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2018 Restaurant Segment Snapshot

Take a peek at some insights impacting restaurants this year.

Last Published: 08/30/2018 

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The Buzz on Fizz

Consumers are switching to sparkling waters to satisfy their fix for bubbles. 

Last Published: 08/28/2018 

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Food Trends for Acute: Better Tasting and Better-For-You

Hospital food can be delicious.

Last Published: 08/23/2018 

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A Full, Local Experience

Consumers’ desire for local experiences significantly impact foodservice segments across the country. 

 

Last Published: 08/21/2018 

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2018 Senior Segment Snapshot

Seniors today show no signs of slowing as demand reflects a desire for prolonged self-sufficiency through today’s technological advancements and more.

Last Published: 08/16/2018 

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Rise of High-Tech Foodservice: Automation in the Kitchen

Innovative technological advances for the commercial kitchen streamline processes, maintain consistency and reduce labor costs.

Last Published: 08/14/2018 

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Menus of Change Series: Local and Regional Food Systems

Bringing local food movement to the mainstream.

Last Published: 08/09/2018 

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Shrinking Menus: Small Plates Push Out Traditional Entrées

Today’s trend toward customized meals shrinks the role of menu entrees.

 
Last Published: 08/06/2018 

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As Light as a Feather

 In the advent of the mini-meal, consumers are looking for lighter, healthier snacks that won’t weight them down while on the go.

Last Published: 08/02/2018 

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Segment Research: Faith-Based

Research shows campers and guests want healthy meal options at all meal parts throughout the day. 

Last Published: 07/31/2018 

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Foodservice Trends for Seniors: Nostalgia Foods Bring You Home

Certain meals bring back memories for your customers and start conversations.

Last Published: 07/26/2018 

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Shrinking Menus: Single-Focused Concepts

Pick a basic menu item and offer creative variations.

Last Published: 07/24/2018 

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Make Room for Mushrooms!

People are beginning to realize the amazing health benefits of mushrooms – and they are just drinking it up.  

Last Published: 07/19/2018 

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Mainstay Flavors for Summer: Vegetables

Summer vegetables are becoming unexpected ingredients on menus this year.

Last Published: 07/17/2018 

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Local Foods at Your Fingertips

Boost the bottom line at your operation by supporting local farms.

Last Published: 07/12/2018 

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Go Nuts for Innovative Doughnuts

Operators are stepping outside of the doughnut by creating flavor combinations that go above and beyond consumer expectations.

Last Published: 07/05/2018 

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Shrinking Menus: Growth Among Beverages

Why you shouldn’t underestimate the power of a good beverage program. 

Last Published: 07/03/2018 

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Snacking Your Way Through The Day

For better health, protein makes its way into the mini-meal trend.

Last Published: 06/28/2018 

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High-Tech Foodservice College and Corporations

Self-ordering, mobile apps, and multiple cafes streamline foodservice in College and Corporate Campuses

Last Published: 06/26/2018 

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Brand It!

To stand out from the crowd, some foodservice operations are marking their unique menu concepts by branding them – literally!

Last Published: 06/21/2018 

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Shrinking Menus: Cross-Utilized Ingredients

Launching a featured menu item doesn’t have to take a ton of time and money. You may already have exactly what you need right in your kitchen.  

Last Published: 06/19/2018 

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Deploying New Technologies in Your Foodservice Operation

Both front-of-the-house and back-of-the-house technology could save time and money and keep your customers happier.

 

Last Published: 06/14/2018 

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Father’s Day Promotional Ideas

Honor Dads everywhere with appreciation promotions.

 
Last Published: 06/12/2018 

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Food Trends for Faith-Based: More Protein, Less Gluten

The demand for gluten-free, cleaner menu options are stretching beyond medical necessity and into healthier lifestyle choices.

Last Published: 06/05/2018 

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Mainstay Flavors for Summer: Use Your Fruit

Cherries, peaches and lemons – not just for dessert this summer. 

Last Published: 05/30/2018 

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Two Magic Words: Convenience and Value

Whether you’re serving a harried office worker with a long commute or a student looking to refuel with an on-the-go snack, convenience and value are the two magic words that are leading the list of what customers expect from their dining experiences.

Last Published: 05/29/2018 

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You’ve Got to Come Clean

Now more than ever, consumers are looking for all-natural, clean eats. See what this transparency revolution means for the foodservice landscape.

 
Last Published: 05/24/2018 

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May 28 is National Burger Day

National Burger Day is right around the corner. Here’s some sizzling promos to boost your brand and pull in guests.

Last Published: 05/23/2018 

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Spices and Condiments that Span the Globe

Move over, Mexican cuisine! Ethnic spices, sauces and condiments from around the world are taking the culinary scene by storm. 

Last Published: 05/16/2018 

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Plant-Based Proteins are Cropping Up

Consumers are embracing plant-based proteins at an exponential rate – What can you do to compete?

Last Published: 05/10/2018 

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Food Trends for Leisure: Healthy Vacation Menus

People with healthy eating habits at home will want nutritious menu options on vacation, too.

 
Last Published: 05/08/2018 

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Rise of High-Tech in Foodservice: Pay at the Table

Tablets and pay-at-the-table technology make their way into high-end and non-commercial foodservice.

Last Published: 05/03/2018 

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Limited Time Only Promo Ideas: We Love Our Teachers

Teacher Appreciation Week is May 7 - 11

Last Published: 05/01/2018 

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Mainstay Flavors for Summer: Sweet Fruits

Cherries and peaches are reinvented across menus this summer.

Last Published: 04/26/2018 

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Segment Snapshot: Faith-Based

Surprising foodservice trends emerging from the faith-based segment.

Last Published: 04/24/2018 

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Technology in Foodservice: Integrated Systems

Integrated technology systems reach into all aspects and segments of foodservice.

Last Published: 04/19/2018 

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Segment Snapshot: Leisure

More seniors are taking their grandchildren on trips and opting for authentic and opulent food offerings. 

Last Published: 04/12/2018 

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Shrinking Menus: Casual Dining Menu Cuts

Casual dining restaurant chains are realizing bigger isn’t always better as consumer demands quality over quantity.

Last Published: 04/09/2018 

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Food Trends for Seniors: Less Sodium, More Gourmet

In general, foods that promote health and wellness have become high priority among aging Americans.

Last Published: 04/05/2018 

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The Food-as-Medicine Movement

The idea that nutritious food is good medicine has been around for decades, but now, doctors are making food a formal part of treatment.

Last Published: 04/03/2018 

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Easter Menu Promotional Ideas

Last minute plans for Easter at your operation - kick off spring menus, featuring a seasonal special or make Easter To Go!

 
Last Published: 03/29/2018 

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EXCITING Ways to Stay Motivated to a Healthier You!

Follow these EXCITING tips to help you “stay the course” to a healthier you.

 
Last Published: 03/27/2018 

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Expanding Menu Ideas: Just Desserts

Desserts are one just of those universal things that speaks to all countries and cultures – and consumer’s tastes for sweets are ever-evolving. 

Last Published: 03/22/2018 

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National Nutrition Month® This Week: EXPLORE

Start today and EXPLORE all of the ways you can create new healthy habits. 

Last Published: 03/20/2018 

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St. Patrick’s Day Promotional Menu Ideas

Stepping out of the box-ty: Traditional boxty pancakes made from potatoes are a lesser known Irish favorite that you can incorporate into your St. Patrick's Day menu.

Last Published: 03/15/2018 

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National Nutrition Month® This Week: HYDRATE

Easy Ways to HYDRATE Your Day!

Last Published: 03/13/2018 

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National Nutrition Month® This Week: ENERGIZE

From entegra’s Registered Dietician, Cindy Lauer, in celebration of National Nutrition Month®.

Last Published: 03/05/2018 

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Expanding Menu Options: Growth Strategies for Operators

Many operators are finding new ways to reinvent the traditional restaurant daypart, which usually consists of breakfast, lunch and dinner; opening up new opportunities for revenue growth.

Last Published: 03/05/2018 

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Limited Time Only Promos: Pi Day is March 14

Pi Day is the best excuse for dessert and pizza promotions in your foodservice operation.

Last Published: 03/01/2018 

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Infographic: Non-Commercial Trends in Foodservice

Want to know the latest in foodservice?

Last Published: 02/26/2018 

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Expanding Menu Options: Appetizer Innovations

Appetizers are expanding and innovating beyond their traditional boundaries.

Last Published: 02/22/2018 

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Foodservice Trends in Lesiure

The leisure industry has held mostly steady in 2016 with retails sales of $24.8 billion and a sales increase of 1.8% is expected in 2017.

Last Published: 02/21/2018 

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Expanding Menu Options: Entrees

In recent years, industry experts have predicted that lesser known fish, like freshwater Drum, will show a larger presence on menus.

Last Published: 02/15/2018 

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Intercultural Foods: Consider the Aloha Plate

As the average consumer’s cultural pallet expands, restaurants fight to stay on the pulse by offering uniquely diverse dishes that not only stay on budget, but also creates a sense of perceived value for the customer.  

Last Published: 02/14/2018 

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Expanding Menu Options: The Breakfast Daypart

The breakfast daypart in the U.S. and Canada is seeing several trends that impact how the meal is viewed and what exactly “breakfast” means. 

Last Published: 02/08/2018 

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C-Store Food: Consider the Food-First Convenience Cafe

One innovative convenience store developed the food-court concept hoping to become a food-first café on a highway without the gas pumps or at the mall. 

Last Published: 02/06/2018 

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Foodservice Trends in Hospitality

The hospitality industry continues to make economic strides and is expected to reach $40 billion in foodservice sales by the end of 2017 with an occupancy growth rate of 0.5%

Last Published: 02/02/2018 

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Food Deliver: Consider the Non-Restaurant

Food delivery services have made their mark on the dining scene and continue to grow in popularity as customers’ need for convenience escalates.

Last Published: 01/30/2018 

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Foodservice Trends in Healthcare

Last year, the healthcare foodservice market represented $28 billion in operator sales.

Last Published: 01/23/2018 

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Sustainability Options for Operators: Waste

Conserving waste of every kind is the primary goal of sustainability. 

Last Published: 01/18/2018 

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Foodservice Trends in Business and Industry

Business and industry operators have been experiencing a slow (0.5%) but steady growth over the last year and have reached $16 billion in total retail sales, not including alcohol, in 2016.

Last Published: 01/16/2018 

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H&W: Fluctuating Definitions of Health

Seeking out healthier options has become mainstream as consumers develop global tastes and become more educated about the nutritional benefits and pitfalls of certain ingredients.

Last Published: 01/16/2018 

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Regional Favorites: Southwest in the Know with Queso

What’s better than cheese? Melted cheese, of course! 

Last Published: 01/09/2018 

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New Menu Concepts: Food as Medicine

Healthy eating is certainly nothing new, but this unique concept for menu items is taking healthy eating to a whole new level.

Last Published: 01/02/2018 

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Gourmet Nutrition on a Budget: Natural and Organic

Half of consumers say that they are more interested in natural and organic fare than they were just two years ago, according to foodservice research by Technomic.

Last Published: 12/28/2017 

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Sustainability Options: Generating Energy

Operators may choose to install an energy generation source on property in order to decrease their energy costs. 

Last Published: 12/19/2017 

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Beverage Concepts: Consider the Soda Bar

Local coffee shops may soon have another competitor when this new menu concept hits the street.

Last Published: 12/14/2017 

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Trends in Non-Commercial Foodservice: The Education Segment

The education segment, which includes K-12 as well as colleges and universities (C&U), provides foodservice to students of all ages.

Last Published: 12/07/2017 

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Taste Perceptions of Healthy Foods

Taste perceptions of healthy foods have dramatically improved in recent years.

Last Published: 12/05/2017 

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New Ideas for Regional Favorites: Key Lime in the Limelight

Key lime pie has been traced back to the early 20th century in Key West, FL. While its exact origins are unknown, one thing is for certain - it is one of America’s favorite regional desserts. 

Last Published: 11/28/2017 

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The Food Hall Trend

The trend of food hall construction is asserting itself in major cities across the United States and Europe.

Last Published: 11/21/2017 

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Asian Inspired Menu Items: Consider the Hot Dog

A Los Angeles hot dog-centric shop has elevated the traditional American wiener to new heights with flavors borrowed from Asian cuisines.

Last Published: 11/16/2017 

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What Does 'Eating Healthy' Mean Today?

There have been a variety of factors affecting the foodservice landscape over the past 30 years.

Last Published: 11/13/2017 

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The Mighty Egg Sandwich

Over the past year, breakfast has continued to expand its reach with many restaurants offering egg-based meals throughout the day. 

Last Published: 11/07/2017 

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Sustainability Options for Operators: Menu Development

Operators can look directly to their menus for a source of sustainability opportunity.

Last Published: 11/06/2017 

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New Ideas for Regional Favorites: The West Coast's California Burritos

Southern California loves burritos so much that they even have one named after the state.

Last Published: 11/02/2017 

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New Ideas for Regional Favorites: St. Louis - Build a Better Butter Cake

Legend has it that sometime in the 1930s, a baker in St. Louis accidentally mixed up the portion of butter while making a traditional coffee cake and that is how the first butter cake was born.

Last Published: 10/31/2017 

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Health & Wellness: Gourmet Nutrition on a Budget

Foodservice today is playing a key role in the evolution of “healthy eating” as consumers change their approach to nutrition and diet.

Last Published: 10/25/2017 

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New Ideas for Regional Favorites: Pacific Northwest, So Berry Good

If you find yourself in the northwest region of the United States, particularly in the great state of Montana, chances are you will be pleasantly overcome with the amount of delicious dishes you encounter featuring wild huckleberries, not to be confused with the larger and sweeter northeastern blueberry. 

Last Published: 10/24/2017 

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Sustainability Options: Customer Perception

The biggest return on sustainability investment comes from customer perception. 

Last Published: 10/18/2017 

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Conceptual Restaurants: Consider the Food Arcade

Step aside trivia night, there’s a new restaurant entertainment concept in town! 

Last Published: 10/17/2017 

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Cost-Efficient Menu Strategies That Are Better for You

There are many different strategies that operators can employ to better serve their increasingly health-conscious customer.

Last Published: 10/06/2017 

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Menu Ideas for Regional Favorites – Southeast: Baking Biscuits

The southern United States is famous for a number of culinary classics, none more popular than the region’s homemade biscuits.

Last Published: 10/06/2017 

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Sustainability Options for Operators: Energy

Conserving energy is a concern for every operator charged with running a foodservice establishment. 

Last Published: 10/05/2017 

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New Menu Concepts: Consider the Avocado

The avocado has swiftly infiltrated menus across the country.

Last Published: 10/03/2017 

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October is National Pizza Month

In a Harris Poll, it was found that 15 percent of U.S. residents list pizza as their #1 go-to comfort food, so it’s no wonder why it receives a month-long celebration! 

Last Published: 09/28/2017 

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Legislative Impact on Foodservice Labor Market

The foodservice industry is a large and fast-growing sector of the economy and it currently employs nearly five million women and four million men in food preparation and serving occupations.

Last Published: 09/21/2017 

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Menuing Ideas for Regional Favorites: Changing Up a Windy City Classic

Pizza is one of those food items where reputations run deep and customer loyalty even deeper.

Last Published: 09/19/2017 

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New Menu Concepts: Fusion Foods: Consider the Sushi Burrito

On their own, both sushi and burritos have been American favorites for years, which is why it is no wonder that sushi burrito concepts are finding success.

Last Published: 09/14/2017 

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Clean Label Chicken, the Perfect Protein for a Healthy Lifestyle

Not only is chicken low in fat and versatile from a preparation standpoint, but it also contains 35 grams of protein in one four-ounce serving. Health experts recommend lean cuts of chicken when trying to healthily incorporate more protein into the diet.

Last Published: 09/12/2017 

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Sustainability Options for Foodservice Operators: Water

Sustainable practices around the use of water will not only help your standing as “green”, but will also provide cost savings for your business. In foodservice especially, water can be needlessly squandered in large amounts. 

Last Published: 09/07/2017 

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Menuing Ideas for Regional Favorites: A New Face on a Philly Classic

It’s no surprise that the people of Philadelphia, PA take their cheesesteaks very seriously. In fact, many Philadelphians believe that if you are more than an hour outside of south Philly, you can’t enjoy an authentic sandwich. 

Last Published: 09/05/2017 

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September is National Chicken Month

It’s the month of chicken, and with the many ways to eat and prepare this bird, it might take all 30 days to enjoy the slew of varieties.

Last Published: 08/31/2017 

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Menuing Ideas for Regional Favorites: New England's Classic Lobster Roll is on the Move

No matter where you live, you are sure to find regional culinary classics in your local area. 

Last Published: 08/24/2017 

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Chicken for Breakfast – A Perfect Protein

Because breakfast is becoming an all-day affair, the meal is getting quite the makeover. 

Last Published: 08/22/2017 

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SMOOTHIES & YOGURT: HEALTHY OPTIONS ANY TIME OF DAY

With almost two-thirds of global consumers concerned about sugar intake, and recommendations from the World Health Organization stating that intake of added sugars should account for no more than 10% of total calories, General Mills has given its yogurts a makeover. 

Last Published: 08/17/2017 

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UGLY FRUITS & VEGGIES – A WASTE PROBLEM SOLVED FOR ENTEGRA CUSTOMERS

Every year, approximately 2.9 trillion pounds of food—about a third of all that the world produces—never gets consumed. 

Last Published: 08/15/2017 

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Soup in Summer? Absolutely.

Soup – it’s seasonal; it’s versatile; it’s profitable for non-commercial operators!

Last Published: 08/08/2017 

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Cereal – A Healthy Grab ‘n Go Snack

Cereal has long been a staple of the morning meal, but it hasn’t always been viewed as the healthiest choice. 

Last Published: 08/03/2017 

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August National Food Days

This month celebrates the sandwich – a favorite on-the-go meal option continuing to grow in popularity. 

Last Published: 07/28/2017 

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Challenges in the Foodservice Labor Market: Infographic

What is the annual employee turnover rate and what are some of the labor-related concerns for foodservice operators?

Last Published: 07/25/2017 

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Challenges in the Foodservice Labor Market: BENEFITS OF WORKING IN FOODSERVICE

The foodservice industry fast-growing sector of the economy and it currently employs nearly nine million people in food prep and service capacities. 

Last Published: 07/20/2017 

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Capitalizing on the Competition: C-STORES UP THEIR CULINARY GAME

Once the haven of gas station food featuring roller dogs and heated pizza, today’s convenience stores (C-stores) are raising their culinary game to compete with traditional dining venues. 

Last Published: 07/18/2017 

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EMPLOYEE ENGAGEMENT IN FOODSERVICE

Employers and potential employees both have a responsibility to make sure a position is a good fit. 

Last Published: 07/13/2017 

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GROWING CONCERN FOR GROCERANTS

Gourmet grocerants are growing in major metropolitan areas across the country, providing consumers with an all-inclusive dining experience from start to finish. 

Last Published: 07/11/2017 

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Whole Grains For The Whole Day

No matter the time of day, it’s always a good time to serve whole grains. 

Last Published: 07/06/2017 

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National Food Days for July

July is National Picnic Month! Encourage customers that when packing their picnics to include fruits, veggies, sandwiches made with lean meats and whole-grain bread, and hydrating drinks like water or low-sugar lemonade. 

Last Published: 07/04/2017 

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Capitalizing on the Competition: DELIVERING ON MEAL KITS

The delivered meal kit industry has experienced a boom of activity in recent years. 

Last Published: 06/29/2017 

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Challenges in the Foodservice Labor Market: Cost Cutting Tips

The foodservice industry is a large and fast-growing sector of the economy and it currently employs nearly nine million people in food preparation and serving occupations.

Last Published: 06/27/2017 

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Capitalizing on the Competition: THE INCONVENIENCE OF DELIVERY SERVICES

Food operators today are challenged by the new trend of on-demand food delivery services, in ways that are oftentimes out of their control. 

Last Published: 06/22/2017 

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LABOR COST FACTORS IN U.S. FOODSERVICE—MINIMUM WAGE LEGISLATION

The Fair Labor Standards Act (FLSA) is a federal law that establishes minimum wage, overtime pay, record keeping, and child labor standards for private and public employers in the United States. 

Last Published: 06/20/2017 

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Snacking Goes Guacamole For Summer

Guacamole has been a summer snack for years. Avocados provide nearly 20 essential nutrients, including potassium, Vitamin E, B-vitamins, and folic acid and are a good source of fiber. 

Last Published: 06/15/2017 

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Challenges in the Foodservice Labor Market: Turnover

The foodservice industry is a large and fast-growing sector of the economy and it currently employs nearly five million women and four million men in food preparation and serving occupations. 

Last Published: 06/13/2017 

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Beating the Competition: Pop Ups

The new trend of the pop-up dining experience has captivated food lovers everywhere.

Last Published: 06/08/2017 

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Challenges in the Foodservice Labor Market: Macro Trends

The foodservice industry is a large and fast-growing sector of the economy and it currently employs nearly five million women and four million men in food preparation and serving occupations. 

Last Published: 06/06/2017 

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National Food Days for June

Sure national food days can sometime fall into the comfort food category. 

Last Published: 06/01/2017 

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THE APPEAL OF CURBSIDE CONVENIENCE

From food trucks to pop-ups to commercial delivery services, food operators today are faced with much larger challenges than simply enticing people to walk through the door or struggling to maintain check averages.

Last Published: 05/30/2017 

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Health and Wellness--Making its way to business Strategy: Focusing Internally and Externally

The importance of Health & Wellness is increasing in all aspects of business today, from supporting employees in the workplace, to meeting customer expectations surrounding healthy lifestyle options, products, and services. 

Last Published: 05/25/2017 

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MEATLESS ENTRÉES TO GROW IN MENU PLACEMENT

Since 2016 was dubbed “Year of the Pulse” by the United Nations (an all-encompassing term for beans, lentils and peas), it’s no surprise that plant-based protein is trending in 2017. 

Last Published: 05/23/2017 

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Health and Wellness--Making its way to Business Strategy: Five Trends Shaping Health and Wellness in the Workplace

The importance of Health & Wellness is increasing in all aspects of business today, from supporting employees in the workplace, to meeting customer expectations surrounding healthy lifestyle options, products, and services. 

Last Published: 05/16/2017 

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BOWLED OVER BY BOWLS

“To call 2017 the year of the bowl would not necessarily be an overstatement,” states Melissa Abbott, vice president of culinary insights at The Hartman Group. 

Last Published: 05/11/2017 

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BRINGING PATIENT SATISFACTION BEDSIDE

Many hospitals are reaping the benefits of room service style ordering, as they transition away from the mass produced breakfast, lunch, and dinner meal time feeding frenzy. 

Last Published: 05/09/2017 

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Menu for May

May is National Barbecue Month. 

Last Published: 05/02/2017 

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Healthy Oats: A Delicious Morning Starts Overnight

Bubbled up through social media, overnight oats are the most exciting evolution of oatmeal in years. 

Last Published: 04/27/2017 

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Generational Purchasing Habits: Picture Perfect Food Presentation

For Gen Z and many Millennials, the food itself is the experience, and it is an experience that they are driven to share.

Last Published: 04/25/2017 

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Non-commercial Foodservice Trends: HOSPITALITY

Due to the largely positive economic climate, the hospitality industry has seen a rise in occupancy rates and forecasted foodservice sales for 2017 and beyond. 

Last Published: 04/20/2017 

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Top 10 Beverages: BREW UP SPECIALTY COFFEES

Specialty coffee, a natural offshoot of the craft movement, is becoming more diverse and sophisticated. 

Last Published: 04/18/2017 

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Non-Commercial Foodservice Trends: HEALTHCARE

The healthcare segment currently represents $27.4 billion in foodservice sales. 

Last Published: 04/13/2017 

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Top 12 Foodservice Trends: BREAKFAST BULKS UP FOR ALL-DAY DINING

All-day breakfast is certainly not a new trend in 2017, but what will be new throughout the year is how the texture of breakfast will change. 

Last Published: 04/11/2017 

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Spices & Herbs for Clean Label Lovers: The New Rules

Clean label is no longer a trend – it’s the rule.

Last Published: 04/06/2017 

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Generational Purchasing Habits: PERSONALIZING YOUR REWARDS SYSTEM FOR EACH GENERATION

Each age group has their own opinion about what being rewarded means. 

Last Published: 04/04/2017 

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Celebrate April’s National Food Days

Peach Cobbler, animal crackers and pigs in a blanket certainly don’t fit in with a healthy menu, but there are healthy approaches as well as opportunities for educating your customers with such desserts and snacks. 

Last Published: 03/30/2017 

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Non-Commercial Foodservice Trends: Leisure

The leisure industry has seen a solid increase (4.2%) in foodservice sales from 2015 to 2016 (to $24.9 billion) as operators try and introduce more trend-setting food options to satisfy discerning customers. 

Last Published: 03/28/2017 

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Generational Purchasing Habits: The Importance of Convenience

Sporting dual income households, packed schedules and kids to shuttle to school, practice, and home, Generation X is heavily reliant on takeout and delivery.

Last Published: 03/24/2017 

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Health and Wellness – Making its way to business Strategy

This is the first blog in a continuing series based on the evolution of Health and Wellness – “Making its way to business Strategy.”  

Last Published: 03/22/2017 

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Wellness in March – Exercise, and Log it!

Earlier this month, I wrote a blog about making small changes to bring wellness into your life

Last Published: 03/17/2017 

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GOING GLOBAL IS THE NEW NORM

As millennials continue to broaden their palates, they are inspiring a movement for more authenticity in food. 

Last Published: 03/14/2017 

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Celebrate National Food Days with a Healthier Approach

National food days can be great to peg a promotion around, or to offer something not typically on the menu.

Last Published: 03/10/2017 

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Generational Purchasing Habits: Wellness on the Menu

Aging Boomers, health conscious Gen X, mindful Millennials, and sustainable Gen Zers, all expect and crave healthy, fresh menu options. 

Last Published: 03/08/2017 

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Make Small Changes to Stay Healthy

Every March is celebrated as Nutrition Month.

Last Published: 03/02/2017 

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March is Nutrition Month – Jump In!

National Nutrition Month®(NNM) is a nutrition education campaign sponsored annually by the Academy of Nutrition and Dietetics. 

Last Published: 02/28/2017 

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Non-Commercial Foodservice Trends: Campus & University Education

To keep up with expanding diversity and demands of today’s college students, Campuses & Universities can learn from other non-commercial foodservice operators to innovate at the same speed.

Last Published: 02/23/2017 

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Healthy Snacking: Mobile Yogurt Smoothies

Good To Know

Last Published: 02/21/2017 

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Purchasing for the Acute Segment: GRABBING THE MARKET ON CONVENIENCE

Most hospital employees have limited amounts of time available to eat as a result of packed agendas and changing shift schedules. 

Last Published: 02/16/2017 

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Generational Purchasing Habits: Sustaining patronage per generation - AN ENVIRONMENTAL IMPERATIVE

A social and environmental movement has secured a significant stronghold in today’s culture across the ages. 

Last Published: 02/15/2017 

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Non-Commercial Foodservice Trends: K-12 Education

Foodservice in the non-commercial sector constantly evolves due to ever-changing consumer demand. 

Last Published: 02/09/2017 

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Generational Purchasing Habits: Menu Makeover for the Generations

Excluding great service, the ability to customize menu options may be the most influential factor for the Millennials and Generation Z. 

Last Published: 02/07/2017 

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Ways to Deliver Great Customer Service: Make Service a Team Effort

Hold daily staff meetings. Pre-shift meetings give everyone a preview of the upcoming shifts and help create rapport among your team. 

Last Published: 02/02/2017 

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Generational Purchasing Habits: Generations Capitalizing on Ethnic Selections

Generation Z likely has the most adventurous palette, with Millennials close behind.

Last Published: 01/31/2017 

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Upgrades in Hospital Dining

Throughout recent years, a trend has moved into the hospital sector that has changed the perception of institutional dining, successfully turning consumer’s thoughts of gravy-laden cafeteria offerings into desirable culinary experiences. 

Last Published: 01/26/2017 

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Ways to Deliver Great Customer Service: Know the Menu

Educate servers about the menu and prepare them to answer questions about dishes, including origin of ingredients. 

Last Published: 01/24/2017 

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ALL GENERATIONS SAY YES TO TECH: IMPLEMENTING THE RIGHT TOOLS TO INCREASE CUSTOMER SATISFACTION

Despite what some food operators may believe when it comes to implementing new technology into their platforms, it is unlikely that the Boomer generation will be scared away from ordering by a few flashing screens. 

Last Published: 01/19/2017 

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Fresh Clean Local foods in Acute Care Foodservice

Below is an excerpt from a white paper: “A New Era in Acute Care Dining” which covers how to stay competitive while meeting consumer demands. 

Last Published: 01/17/2017 

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Top Hot and Spicy: Spice Up Your Veggies

Vegetables can provide a palette for spice that gives them a flavor boost and increased interest on your menu.

Last Published: 01/12/2017 

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GENERATIONAL COMFORT ZONES: CREATING THE RIGHT SPACE FOR OPTIMAL DINING

The aura of a restaurant is almost as important as the food being served when it comes to delivering an enjoyable guest experience. 

Last Published: 01/10/2017 

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Taking ‘Have to Eat’ to ‘Want to Eat’ through Acute Care Menu Creation

Below is an excerpt from a white paper: “A New Era in Acute Care Dining” which covers how to stay competitive while meeting consumer demands.

Last Published: 01/05/2017 

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Create Signature Beverages

An entegra white paper, “Ways to Better Beverage Sales,” provides tips to keep your beverage menu fresh and to increase sales. 

Last Published: 01/03/2017 

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BRAND-LOYAL BEHAVIOR BY GENERATION

Generation X (Gen X) is the group most dedicated to brand loyalty.

Last Published: 12/22/2016 

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Go Gourmet with Lemonade

Chefs surveyed for the NRA’s 2015 “What’s Hot” Culinary Forecast chose Gourmet Lemonade as the No. 1 trend in the non-alcoholic beverages category.

Last Published: 12/15/2016 

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The Generations: Who they are and What’s in their Wallets

This post is part of a series on the foodservice purchasing habits of different generational groups – the Boomers, Gen X, Millennials, Gen Z. Download the complete white paper. 

Last Published: 12/13/2016 

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Capitalizing on Consumer Demand

An improved dining atmosphere appeals to the public by becoming a destination.

Last Published: 12/08/2016 

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Know your Diners’ Pet Peeves

Zagat regularly ask diners about their pet peeves.

Last Published: 12/06/2016 

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Bowl them Over with Hot & Spicy

Usually packed with produce, healthful grains and smaller amounts of protein, bowls deliver freshness and wellness cues, and come packed with international flavor profiles. 

Last Published: 12/01/2016 

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Generational Purchasing Habits Series: The Generations Defined

This post is part of a series on the foodservice purchasing habits of different generational groups – the Boomers, Gen X, Millennials, Gen Z.

Last Published: 11/29/2016 

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Heat up Ethnic Sauces

Capitalize on America’s love affair with ethnic sauces and dips, especially those known for their heat, such as salsa. 

Last Published: 11/22/2016 

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A New View for Hospital Dining

A new perception of acute care dining starts at the threshold. 

Last Published: 11/17/2016 

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The Evolution of Health and Wellness from Fad to Lifestyle

This is the second blog in a continuing series based on the evolution of Health and Wellness from fad to lifestyle. 

Last Published: 11/10/2016 

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Cash In on Grab-and-Go Sales

With the right product placement and sales mix in your foodservice establishment, canned and bottled beverages can boost grab-and-go sales.  

Last Published: 11/08/2016 

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Hot and Spicy: Bring the Heat!

Spicy flavors are “hot” in more ways than one! Demand for hot and spicy foods is growing in all age groups, led by Millennials, according to Technomic research. 

Last Published: 11/01/2016 

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Barbecue: A Year-round Favorite

Barbecue sells year-round, selected as a perennial favorite by 64% of chefs surveyed for the National Restaurant Association’s 2015 “What’s Hot” list. 

Last Published: 10/28/2016 

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Are You Getting Enough Fruits & Vegetables

You may think you are getting enough fruits and veggies, but are you? 

Last Published: 10/25/2016 

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Supporting Local Economy – Still Trending

One of the hottest trends in food has been, and continues to be locally grown produce. 

Last Published: 10/21/2016 

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Beverages: Balancing Healthy and Indulgence

Consumers are moving away from traditional sugary carbonated drinks and sweet flavor profiles toward beverages that are lighter, healthier and more refreshing. 

Last Published: 10/19/2016 

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Health & Wellness – How did it Grow from Fad to Lifestyle?

Many organizations today are asking themselves, “How far should we swim into this Health & Wellness craze?” 

Last Published: 10/13/2016 

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Beverages: Focus on Variety and Health

The “feel good” food trend is showing up for beverages. 

Last Published: 10/11/2016 

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Spice up Your Veggies

Vegetables can provide a palette for spice that gives them a flavor boost and increased interest on your menu.

Last Published: 10/04/2016 

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Wellness Seeps into the Workplace and Home

There are countless Health & Wellness products available today especially in foodservice. 

Last Published: 09/30/2016 

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Diet Hysteria to Sane Eating

There are countless Health & Wellness products available today. 

Last Published: 09/23/2016 

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Heritage Cuisines: Fusion and Gourmet

Ethnic foods and ethnic fusion continue to be the most popular food trends in the United States. 

Last Published: 09/20/2016 

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Food Trends Toward Spicy: That’s a Spicy Meatball!

Crank up the heat in your kitchen and bring on the spicy flavor twists that today’s customers crave. 

Last Published: 09/13/2016 

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Build a Service Culture in Your Foodservice Operation

Running a successful foodservice operation is not just about keeping up with food trends and offering the right products. 

Last Published: 09/09/2016 

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In Foodservice, Beverages Trend Away from Soda

Beverage trends are heading toward non-carbonated alternatives to soda. 

Last Published: 09/06/2016 

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Tips for Great Customer Service: Create an Experience for Your Foodservice Guests

Great service goes beyond just being hospitable to customers. 

Last Published: 09/01/2016 

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Snacking in Foodservice – Still on the Rise

Snacking is big business and it’s growing!  

Last Published: 08/30/2016 

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Wellness Homes and Travel Part of the Wellness Evolution

There are countless Health & Wellness products available today. 

Last Published: 08/25/2016 

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The Explosion of Consumer Choice: Winning Your Customers’ Loyalty

Through the last decade, the foodservice industry has seen an explosion of consumer choice. 

Last Published: 08/18/2016 

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Staying hydrated is part of a healthy lifestyle.

Stay Hydrated - Drink into Summer

Last Published: 08/16/2016 

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Niche Ingredients Go Mainstream

Many products that were considered extremely unique only a few years ago are reaching the mainstream and now appeal to the everyday consumer. 

Last Published: 08/11/2016 

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The Explosion of Consumer Choice: New Dining Options

New options available to consumers for dining vary in size and scope. They each offer something different and meet key needstates. 

Last Published: 08/09/2016 

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Seafood Still Growing in Popularity

Food trends show that seafood continues to grow in popularity with consumers mostly due to Health & Wellness benefits. 

Last Published: 08/05/2016 

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The Explosion of Consumer Choice Series: Evolving Consumer Culture

Today’s consumers are adventurous diners and more reliant on foodservice for their meals than ever before. 

Last Published: 08/02/2016 

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Changing Food Culture Gives Rise to New Snacking Opportunities

Everyone who works in the food industry knows this is a time of great change.  

Last Published: 07/28/2016 

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Beans for All Day Parts in Foodservice

Low in fat and perfect for gluten-free diets, beans are a healthy staple for breakfast, lunch and dinner!

Last Published: 07/27/2016 

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Oatmeal is timeless and timely at the same time

By Andrew May, Director of Sales Strategy, PepsiCo

 

Last Published: 07/21/2016 

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EntegraPS.com – A Personalized Experience

Entegra’s newly enhanced customer-only website, entegraPS.com, is up and running.  

Last Published: 07/19/2016 

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Two Trends in Cooking Meat

 Americans love grilled food.

Last Published: 07/14/2016 

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How to Differentiate your Breakfasts & Brunch Menu

Breakfast is not only the most important meal of the day, it’s a daypart that can take on ethnic themes, be health or indulgent and be served at any time of day. 

Last Published: 07/13/2016 

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Go Veg or Go Home

Vegetables ramped up to their fullest creative potential are pushing animal protein to the side of the plate—or entirely off it.

Last Published: 07/07/2016 

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Transformative Changes in Foodservice Series - Evolving Consumer Expectations

As foodservice options evolve and new practices take shape, it is not surprising that consumer expectations are also evolving. 

Last Published: 07/05/2016 

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Superfoods, Proteins and Fats

Your Road to Better Health This Year

Last Published: 06/29/2016 

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EntegraPS.com: Sustainability Resources

In a Technomic survey, 93% of operators reported that sustainability was very important or somewhat important to their operation today and more than half believe that a sustainability strategy will be necessary to remain competitive in the next two years.

Last Published: 06/21/2016 

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Health Trends: Integrative Healthcare & Wellness for All Ages

In the world of nutrition and wellness, medical experts are talking about integrative medicine – the coming together of traditional medicine with preventative wellness approaches – for decades. 

Last Published: 06/15/2016 

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Make It Sweet and Hot

Balance spice with sweet or savory flavors. Use spice blends during the cooking process. Pair entrées with fresh fruit and boldly spiced veggie purées.

Last Published: 06/15/2016 

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Health and Wellness: Healthy, Fresh and Gluten Free on the New entegraPS.com

Foodservice directors are responding to consumer demands for healthy, fresh, local and gluten-free menus. But what do people mean by these terms and why are they looking for it? 

Last Published: 06/14/2016 

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From the desk of Dana Johnston – President, entegra

I’d like to take this opportunity to welcome you to our newly enhanced website www.entegraPS.com.  

Last Published: 06/06/2016 

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Unilever's Sustainable Living Plan

Today’s consumers are more knowledgeable than ever before, which creates a new role for foodservice in today’s marketplace.

Last Published: 06/02/2016 

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The Freshest Herbs

Summer is the season to accentuate dishes with fresh herbs.
Last Published: 05/30/2016 

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Science and Tech Trends of the Future

Trends of the future that will spill over into the lives of Foodservice Operators and consumer demands include science and technology.

Last Published: 05/24/2016 

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Use Your Food! Reducing Wasted Food in Your Commercial Kitchen

Food service establishments are looking for ways to save money and be innovative in the process.

Last Published: 05/12/2016 

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Transformative Changes in Foodservice Series – Convenient At-Home Dining Options

Innovators are seeking new ways to reach customers, and now more than ever before, foodservice is investing in their fresh prepared offerings.

Last Published: 05/10/2016 

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Breakfast is Still on Trend

Brought to you by Kellogg's

Last Published: 05/06/2016 

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Flavor Your Waters

Infuse water with flavor to create lower-calorie drinks with a fresh profile.

Last Published: 05/03/2016 

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Transformative Changes in Foodservice Series - Profit Margins

Although consumers are growing more reliant on foodservice and using away-from-home dining options to meet the demands of an increasingly on-the-go lifestyle, supply chain challenges are threatening profitability for operators. 

Last Published: 04/28/2016 

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Locally Grown Produce/Locally Sourced

Support local economy by providing locally grown products to your customers.

Last Published: 04/26/2016 

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Punch Up All American Favorites

Hot and spicy twists add punch to all-American favorites—chili, burgers, pizza, grilled cheese, fried chicken and wings.

Last Published: 04/19/2016 

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Consider Starting a Wellness Program in Your Workplace

National Nutrition Month is a time where many organizations promote wellness throughout March. However, longer term workplace wellness programs can help employees manage stress, exercise more often, eat more healthfully and feel better about life and work.

Last Published: 04/05/2016 

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Be a Flexitarian: A Short Guide to Plant-based Eating

Reducing your meat intake and embracing a plant-based diet is one of the best things you can do for your health and the environment.
Last Published: 03/29/2016 

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Eating Out: What Diners Want

Foodservice establishments are taking on multiple personalities to attract a variety of age groups. Meanwhile, for almost four in 10 consumers, the decision to eat out is spontaneous.
Last Published: 03/24/2016 

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Consumer Demands and Influences

With consumer demand for healthful and sustainable products on the rise, operators know that they must meet the rising demands or risk losing customers.

Last Published: 03/22/2016 

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Anticipate Diner Needs

As the saying goes, the best service goes unnoticed.

Last Published: 03/17/2016 

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Why Food Operators Should be Certified in Food Safety

Most food operators are familiar with the requirement for various certifications. But why are these certifications necessary or important to your business?
Last Published: 03/15/2016 

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Evolution of "Nutrition" to "Wellness"

Operators are seeking opportunities to incorporate cleaner items in their menu, or update the recipes of their current offerings without additives or artificial ingredients.

Last Published: 03/10/2016 

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Trends in 2016: Simple is key - Real, clean and fresh

Consumer trends emerging including a desire for foods that are “clean” meaning natural and preservative free. Also, chefs are simplifying recipes to include fewer ingredients for a less complicated flavor profile.

Last Published: 02/25/2016 

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Belly Up to the Smoothie Bar

Mintel found that an estimated 41% of adults turn to the juice and smoothie category for added nutrition.

Last Published: 02/18/2016 

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Three Trends to Watch

Fried Chicken, Snacking and Discarded to Delicious

Last Published: 02/16/2016 

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Foster Repeat Customers

Use social media to communicate specials, frequent-diner programs to reward regulars and small incentives to make loyal customers feel special.

Last Published: 02/11/2016 

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High Tech Take Out and Dining out on a Whim

From Postmates to UberEATS to Doordash, the food-delivery business is booming.

Last Published: 02/09/2016 

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Go Global

Spicy dishes can offer a feel of the exotic, pulling traditional dishes from many corners of the globe.

Last Published: 02/02/2016 

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Make Tea Special

About 85% of tea consumption in the United States is iced, reports the Tea Association of the U.S.A.

Last Published: 01/28/2016 

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Add a Personal Touch

Personal attention can make or break a guest’s experience.

Last Published: 01/26/2016 

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Generational Differences in the Evolution of Health and Wellness

Across generations, consumers are becoming more reliant on foodservice. While meals away-from-home might have once been a rare treat, increasingly it is a normal part of day-to-day life.

Last Published: 01/19/2016 

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Cool Food Correctly

Time/Temperature Control for Safety, or TCS foods.

Last Published: 01/12/2016 

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Choose Your Firepower

Diners are increasingly knowledgeable about spicy foods, often knowing the heat levels of different peppers, according to research firm, The NPD Group.
 

Last Published: 01/07/2016 

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Sustainability in Foodservice - Consumer Perspective

The vast majority of consumers are concerned about environmental issues (85%), social responsibility (83%) and sustainability (80%). However, less than one-third of consumers believe that the foodservice industry is addressing these challenges properly.

Last Published: 01/06/2016 

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Sustainability in Foodservice - Consumer Perspective

The vast majority of consumers are concerned about environmental issues (85%), social responsibility (83%) and sustainability (80%). However, less than one-third of consumers believe that the foodservice industry is addressing these challenges properly.

Last Published: 01/06/2016 

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Create Signature Beverages

Technomic named signature beverages as one of its top 10 menu trends for 2015.

Last Published: 12/29/2015 

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Offer Customization

Prioritize small-batch cooking.

Last Published: 12/22/2015 

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Grill Vegetables

Go beyond typical shish kebab veggies by pairing sliced red and yellow peppers, poblano peppers, whole baby carrots and cauliflower.

Last Published: 12/17/2015 

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Know the Menu

Educate servers about the menu and prepare them to answer questions about dishes, including origin of ingredients.

Last Published: 12/15/2015 

Categories: 

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Help with Holding

Train employees to follow strict standards for holding hot and cold foods.

Last Published: 12/10/2015 

Categories: 

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Bowl Them Over

Usually packed with produce, healthful grains and smaller amounts of protein, bowls deliver freshness and wellness cues, and come packed with international flavor profiles.

Last Published: 12/08/2015 

Categories: 

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Brew Up Specialty Coffees

Specialty coffee, a natural offshoot of the craft movement, is becoming more diverse and sophisticated.

Last Published: 12/03/2015 

Categories: 

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Sustainability in Foodservice - Operator Perspective

In a Technomic survey, 93% of operators reported that sustainability was very important or somewhat important to their operation today and more than half believe that a sustainability strategy will be necessary to remain competitive in the next two years.

Last Published: 12/01/2015 

Categories: 

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Balance Health and Indulgence

Consumers are moving away from traditional sugary carbonated drinks and sweet flavor profiles toward beverages that are lighter, healthier and more refreshing.

Last Published: 11/24/2015 

Categories: 

Read More..

Make Service a Team Effort

Hold daily staff meetings.

Last Published: 11/19/2015 

Categories: 

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Showcase Luxury Ingredients

A few exotic ingredients convey luxury and indulgence.

Last Published: 11/17/2015 

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Make a Spicy Dip for Your Chips

Capitalize on America’s love affair with ethnic sauces and dips.

Last Published: 11/12/2015 

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Sustainability in Food Service

Sustainability is a growing concern across the foodservice supply chain.

Last Published: 11/10/2015 

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Menu Trends in Action

Restaurants are utilizing many techniques to create value for consumers, despite the rising costs of ingredients.

Last Published: 11/03/2015 

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Tap the Trends

Beverage trends are heading toward non-carbonated alternatives to soda.

Last Published: 10/27/2015 

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Emphasize Personal Hygiene

Put a good personal-hygiene program in place, with polices on handwashing, hand care and glove use.

Last Published: 10/22/2015 

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Shake Up Your Menu

Analyze your menu at least once a quarter to try out new signature items.

Last Published: 10/20/2015 

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Bring the Heat

Spicy flavors are "hot" in more ways than one!

Last Published: 10/13/2015 

Categories: 

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Experiment with Ethnic Options

Global flavors continue to influence trend lists.

Last Published: 10/08/2015 

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The Foodservice Consumer: Consumer Engagement

Consumers are demanding more now than ever from a restaurant experience. From fast food to fine dining, customers expect that delicious food and high-quality service will only be part of the overall dining experience.

Last Published: 10/06/2015 

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Build a Service Culture

Top-notch service must be embedded into an organization’s culture.

Last Published: 09/29/2015 

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Prevent Cross Contamination

Use color-coded cutting boards, knives, tongs and other products to separate raw and RTE to help avoid cross-contamination.

Last Published: 09/25/2015 

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Focus on Variety and Health

Give customers plenty of choices, including customized options, and put a healthy spin on your beverage selections.

Last Published: 09/22/2015 

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Understanding Sustainability

Sustainability is based on a single principal: Everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment. Sustainability is critical to ensure that we will continue to have the water, materials, and resources to protect human health and our environment.

Last Published: 09/18/2015 

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Review Portion Sizes

When planning entrées, divide the plate into four sections, not three.

Last Published: 09/15/2015 

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How to Fillet a Salmon

Learn how to fillet a round fish.

Last Published: 09/10/2015 

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Transformative Trends

As the market changes, every area of the industry must change as well.

Last Published: 09/03/2015 

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Manage Inventory and Control Portions

Keep inventory streamlined and minimize waste through inventory management.

Last Published: 09/01/2015 

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Spanish Cuisine

Tapas and other Spanish dishes will be a cuisine to watch in 2015, predicts Andrew Freeman & Co.

Last Published: 08/27/2015 

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How to Prepare Artichokes

Beneath the thorny, fibrous exterior of an artichoke lies the tender heart.

Last Published: 08/25/2015 

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Follow Reheating Rules

TCS foods can harbor harmful bacteria if not properly reheated.

Last Published: 08/20/2015 

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Customization Continues

Diners will continue to want a dish how they want it, when they want it.

Last Published: 08/18/2015 

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DIY Health

More consumers care about healthy eating, Technomic notes.

Last Published: 08/13/2015 

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Follow the Seasons

Create your menus around the seasons to take advantage of the freshest, most flavorful and lowest-cost produce.

Last Published: 08/11/2015 

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Succulent Squash

Use summertime squash for daypart.

Last Published: 08/06/2015 

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Value and Price Expectations: Consumer Price Thresholds

Q: How would you describe your current financial situation? Three-quarters of operators report that they are concerned or extremely concerned about rising food costs ...

Last Published: 08/04/2015 

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Make Waves with Watermelon

Few foods say “summer” like watermelon.

Last Published: 07/30/2015 

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Hummus Without Borders

Hummus is hot on the heels of Greek yogurt.

Last Published: 07/28/2015 

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Natural Ingredients/ Minimally Processed Food

This trend made its debut at No. 5 on the National Restaurant Association’s “What’s Hot” 2015 culinary forecast.

Last Published: 07/23/2015 

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Seeing Color with Sweeteners

Entegra's new private-label sugar substitutes will give your customers a choice of their favorite sweeteners-and provide significant cost reductions!

Last Published: 07/21/2015 

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There's Something About Asia

Cuisines from the world’s biggest and fastest-moving continent always deliver something new.

Last Published: 07/16/2015 

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The Seven Foodservice Consumer Segments

Evaluating consumers requires an examination of their health expectations, foodservice frequency, disposable income, lifestyle, life stage, and more.

Last Published: 07/09/2015 

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The Freshest Herbs

Summer is the season to accentuate dishes with fresh herbs.

Last Published: 07/07/2015 

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Protect Produce

Don’t wash most produce before storing it, as moisture often promotes the growth of mold.

Last Published: 06/30/2015 

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Corn On and Off the Cob

With a vegetable pedigree that dates back to America’s first settlers, corn is another hallmark of the summer season.

Last Published: 06/25/2015 

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Cut up Raw Chicken [VIDEO]

When you want to prepare stock from scratch or make the most of a whole chicken, butchering it yourself is the way to go.

Last Published: 06/23/2015 

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Essential Data-Mining

How entegra's Managed Order Guide Analysts keep clients up-to-date through the utilization of data.

Last Published: 06/18/2015 

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Top Tomatoes

Go local to explore the types of tomatoes in your area.

Last Published: 06/15/2015 

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Keep Barbecue Sauce From Burning [Video]

What's the secret to grilling with barbecue sauce?

 

Last Published: 06/09/2015 

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Emerging Trends in Foodservice

Expanding Consideration: Retail as a Foodservice Destination

Last Published: 06/02/2015 

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Versatile Veggies

Specialty vegetables can add value and interest to your menu.

Last Published: 05/28/2015 

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Evaluate Protein Costs

Keep a close eye on commodity price forecasts to evaluate protein costs for the year.

Last Published: 05/26/2015 

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Explore Vegetarian Menu Ideas

Healthy menu options are becoming more important to boost foodservice traffic and sales, according to Technomic.

Last Published: 05/20/2015 

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Sourcing Savings

A hotel/casino finds savings on equipment and personalized service with entegra's Performance Interiors program.

Last Published: 05/19/2015 

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Seafood in Season

Like fruits and veggies, some seafood is best in season. Skip fresh oysters, Dungeness crab and Nantucket Bay scallops in summer, opting instead for razor clams, soft-shell blue crabs and coho salmon, which are all at their peak in warmer months.

Last Published: 05/14/2015 

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Globally Inspired Barbecue and Grilling

Whether it is slow, low-heat barbecue or fast, high-heat grilling, barbecue and grilling are perennial favorites of the summer menu with staying power.

Last Published: 05/12/2015 

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Use Menu Engineering

Should menu items stay or should they go? Evaluate each item’s profitability and weed out underperformers using menu engineering. This is a process that analyzes each menu item by popularity and gross profitability in order to evaluate its worth.

Last Published: 05/07/2015 

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Value and Price Expectations: Definition of Value

As consumers’ expectations of the foodservice industry continue to evolve, so do their perceptions of value. While price plays a role, food quality, portion size, service, ambiance, and cleanliness are several other elements of the experience that factor into the value equation.

Last Published: 05/05/2015 

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Restless palate syndrome

New flavors, new products and radical mashups are pouring out of restaurants and food labs to feed what restaurant consultants Baum+Whiteman have dubbed “the country’s restless palate syndrome."

Last Published: 04/30/2015 

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Receive right

Get off on the right foot with food safety, from the moment the delivery truck rolls in.

Last Published: 04/28/2015 

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Mark a steak while grilling

Remember two o’clock and ten o’clock to get perfect char marks on the grill.

Last Published: 04/23/2015 

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Sustainability, One Plate at a Time

How reducing a layer of foam built a better product—for the environment and for your bottom line.

Last Published: 04/21/2015 

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Foodservice consumer [INFOGRAPHIC]

It is important to understand generational preferences and attitudes, but that is only one part of understanding consumer behavior. Get an overview with our infographic:

Last Published: 04/16/2015 

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Safely sanitize

Educate employees about sanitizing procedures. Proper setup helps avoid falling behind in this critical area.

Last Published: 04/14/2015 

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Supply Management 101 - The role of the supply chain in your business

Have you ever wondered how entegra’s supply management team strategically sources the products you purchase and serve to your customers every day?

 

Last Published: 04/09/2015 

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Foodservice everywhere

Competition for foodservice market share will become more intense, as retailers get savvier with their offerings, tech-enabled delivery expands and vending machines become even more sophisticated, predicts Technomic.

Last Published: 04/09/2015 

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The Foodservice Consumer: Behavioral Drivers

It is important to understand generational preferences and attitudes, but that is only one part of understanding consumer behavior. Lifestyle choices, socio-economic situations, and personal beliefs impact consumer’s decisions and habits, regardless of their age.

Last Published: 04/07/2015 

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Slice and dice onions

Stick to one simple rule when cutting onions: Keep the core in the onion when dicing or mincing, but remove it when slicing, notes CIA Chef Dave Kamen.

Last Published: 04/02/2015 

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Flavor without fat

Chefs are finding new ways to deliver big flavor, including taking a step back in time to old-world cooking techniques.

Last Published: 03/31/2015 

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Clean food-contact surfaces

Train employees to be diligent and to avoid shortcuts while cleaning.

Last Published: 03/26/2015 

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Work with apples

Whether you are cutting apples for sauce or pie, the fastest way to do repetitive tasks is in stages, advises CIA Chef-Instructor Bill Briwa.

Last Published: 03/24/2015 

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Bitter is the new bold

Expect to see darker coffees, deeper chocolates and next generation cruciferous veggies such as cauliflower and collard greens.

Last Published: 03/19/2015 

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Sodium solutions

How entegra is helping clients meet the ongoing challenge of providing low-sodium menus.

Last Published: 03/17/2015 

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Current trends in foodservice infographic

While culinary creativity drives execution, consumer demands and interests are the force behind many industry trends. Our infographic gives you an overview of the most important ones.

Last Published: 03/12/2015 

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Store foods separately

Foodborne illnesses can occur if juices from raw meats drip onto cooked or ready-to-eat foods or produce.

Last Published: 03/10/2015 

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Roast peppers

Give sliced, oiled bell peppers a smokey flavor by roasting them in a 500F oven for 15 to 25 minutes.

Last Published: 03/05/2015 

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Current trends in food services

Thanks to the proliferation of celebrity chefs and information about food, the average consumer is more educated and is more in tune with the industry. As a result, while culinary creativity drives execution, consumer demands and interests are the force behind many industry trends.

Last Published: 03/03/2015 

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Grill pizza

You don’t need a wood-red oven to give pizza a smoky, charred -avor. Use your grill for a quick, rustic pizza made with pre-made dough. Roll the dough to ¼-in. to ½-in. thick, suggests CIA Chef-Instructor Howie Velie.

Last Published: 02/19/2015 

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A right fit

Entegra’s PepsiCo Program drives sales and margin of retail beverages and snacks.

Last Published: 02/17/2015 

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Welcome to entegra's new blog: “360: Procurement Insights from Every Perspective”

At entegra, we are excited to start 2015 with the launch of our new blog — - “360: Procurement Insights from Every Perspective”. We will hear from all members of the supply chain in an on-going dialogue on issues that affect your company on a day-to-day basis.

Last Published: 02/16/2015 

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Meeting energy challenges

National Purchasing Network (NPN), which buys for more than 50 hotel and resort properties, was hearing from its members that they needed help managing energy costs. An entegra customer since 2005, NPN knew entegra offered a broad portfolio of supplies and services but was not sure that the portfolio included energy management options. “We reached out to entegra to see what could be done,” says NPN Managing Director Joe Dillon.

Last Published: 11/06/2014 

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Mapping opportunites

A new online resource—a hover map—offers a creative way to help clients make full use of the service, equipment and supplies programs entegra has to offer. Click here to read the article in our online magazine.

Last Published: 10/09/2014 

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