
Technology in Foodservice: Integrated Systems
Integrated technology systems reach into all aspects and segments of foodservice.

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

Shrinking Menus: Casual Dining Menu Cuts
Casual dining restaurant chains are realizing bigger isn’t always better as consumer demands quality over quantity.

Food Trends for Seniors: Less Sodium, More Gourmet
In general, foods that promote health and wellness have become high priority among aging Americans.

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.

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!

EXCITING Ways to Stay Motivated to a Healthier You!
Follow these EXCITING tips to help you “stay the course” to a healthier you.

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.

National Nutrition Month® This Week: EXPLORE
Start today and EXPLORE all of the ways you can create new healthy habits.

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.

National Nutrition Month® This Week: HYDRATE
Easy Ways to HYDRATE Your Day!

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

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.

Limited Time Only Promos: Pi Day is March 14
Pi Day is the best excuse for dessert and pizza promotions in your foodservice operation.

Infographic: Non-Commercial Trends in Foodservice
Want to know the latest in foodservice?

Expanding Menu Options: Appetizer Innovations
Appetizers are expanding and innovating beyond their traditional boundaries.

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.

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.

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.

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.

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.

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%
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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.

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

Sustainability Options for Operators: Waste
Conserving waste of every kind is the primary goal of sustainability.

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.

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.

Regional Favorites: Southwest in the Know with Queso
What’s better than cheese? Melted cheese, of course!

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.

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.

Sustainability Options: Generating Energy
Operators may choose to install an energy generation source on property in order to decrease their energy costs.

Beverage Concepts: Consider the Soda Bar
Local coffee shops may soon have another competitor when this new menu concept hits the street.

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.

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

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.

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

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.

What Does 'Eating Healthy' Mean Today?
There have been a variety of factors affecting the foodservice landscape over the past 30 years.

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.

Sustainability Options for Operators: Menu Development
Operators can look directly to their menus for a source of sustainability opportunity.

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.

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.
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.

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.

Sustainability Options: Customer Perception
The biggest return on sustainability investment comes from customer perception.

Conceptual Restaurants: Consider the Food Arcade
Step aside trivia night, there’s a new restaurant entertainment concept in town!

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.

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.

Sustainability Options for Operators: Energy
Conserving energy is a concern for every operator charged with running a foodservice establishment.

New Menu Concepts: Consider the Avocado
The avocado has swiftly infiltrated menus across the country.

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!
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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.

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.

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.
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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.

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.

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.

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.

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.

Chicken for Breakfast – A Perfect Protein
Because breakfast is becoming an all-day affair, the meal is getting quite the makeover.
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.

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.

Soup in Summer? Absolutely.
Soup – it’s seasonal; it’s versatile; it’s profitable for non-commercial operators!
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.

August National Food Days
This month celebrates the sandwich – a favorite on-the-go meal option continuing to grow in popularity.
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?

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.
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.

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

Whole Grains For The Whole Day
No matter the time of day, it’s always a good time to serve whole grains.

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.
Capitalizing on the Competition: DELIVERING ON MEAL KITS
The delivered meal kit industry has experienced a boom of activity in recent years.

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.
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.

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.

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.

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.
Beating the Competition: Pop Ups
The new trend of the pop-up dining experience has captivated food lovers everywhere.

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.

National Food Days for June
Sure national food days can sometime fall into the comfort food category.
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.
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.

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.
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.

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.

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.

Menu for May
May is National Barbecue Month.

Healthy Oats: A Delicious Morning Starts Overnight
Bubbled up through social media, overnight oats are the most exciting evolution of oatmeal in years.
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.

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.
Top 10 Beverages: BREW UP SPECIALTY COFFEES
Specialty coffee, a natural offshoot of the craft movement, is becoming more diverse and sophisticated.

Non-Commercial Foodservice Trends: HEALTHCARE
The healthcare segment currently represents $27.4 billion in foodservice sales.

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.
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Spices & Herbs for Clean Label Lovers: The New Rules
Clean label is no longer a trend – it’s the rule.

Generational Purchasing Habits: PERSONALIZING YOUR REWARDS SYSTEM FOR EACH GENERATION
Each age group has their own opinion about what being rewarded means.

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.

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.
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.
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.”
Wellness in March – Exercise, and Log it!
Earlier this month, I wrote a blog about making small changes to bring wellness into your life

GOING GLOBAL IS THE NEW NORM
As millennials continue to broaden their palates, they are inspiring a movement for more authenticity in food.

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.
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.
Make Small Changes to Stay Healthy
Every March is celebrated as Nutrition Month.

March is Nutrition Month – Jump In!
National Nutrition Month®(NNM) is a nutrition education campaign sponsored annually by the Academy of Nutrition and Dietetics.
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.
Healthy Snacking: Mobile Yogurt Smoothies
Good To Know

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.
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.
Non-Commercial Foodservice Trends: K-12 Education
Foodservice in the non-commercial sector constantly evolves due to ever-changing consumer demand.
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.
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.
Generational Purchasing Habits: Generations Capitalizing on Ethnic Selections
Generation Z likely has the most adventurous palette, with Millennials close behind.
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.

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.
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.
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.
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.
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.
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.
Create Signature Beverages
An entegra white paper, “Ways to Better Beverage Sales,” provides tips to keep your beverage menu fresh and to increase sales.
BRAND-LOYAL BEHAVIOR BY GENERATION
Generation X (Gen X) is the group most dedicated to brand loyalty.
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.
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.

Capitalizing on Consumer Demand
An improved dining atmosphere appeals to the public by becoming a destination.
Know your Diners’ Pet Peeves
Zagat regularly ask diners about their pet peeves.
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.
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.
Heat up Ethnic Sauces
Capitalize on America’s love affair with ethnic sauces and dips, especially those known for their heat, such as salsa.
A New View for Hospital Dining
A new perception of acute care dining starts at the threshold.
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.
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.

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.
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.

Are You Getting Enough Fruits & Vegetables
You may think you are getting enough fruits and veggies, but are you?
Supporting Local Economy – Still Trending
One of the hottest trends in food has been, and continues to be locally grown produce.
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.
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?”

Beverages: Focus on Variety and Health
The “feel good” food trend is showing up for beverages.
Spice up Your Veggies
Vegetables can provide a palette for spice that gives them a flavor boost and increased interest on your menu.
Wellness Seeps into the Workplace and Home
There are countless Health & Wellness products available today especially in foodservice.
Diet Hysteria to Sane Eating
There are countless Health & Wellness products available today.

Heritage Cuisines: Fusion and Gourmet
Ethnic foods and ethnic fusion continue to be the most popular food trends in the United States.

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.
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.
In Foodservice, Beverages Trend Away from Soda
Beverage trends are heading toward non-carbonated alternatives to soda.

Tips for Great Customer Service: Create an Experience for Your Foodservice Guests
Great service goes beyond just being hospitable to customers.

Snacking in Foodservice – Still on the Rise
Snacking is big business and it’s growing!
Wellness Homes and Travel Part of the Wellness Evolution
There are countless Health & Wellness products available today.

The Explosion of Consumer Choice: Winning Your Customers’ Loyalty
Through the last decade, the foodservice industry has seen an explosion of consumer choice.

Staying hydrated is part of a healthy lifestyle.
Stay Hydrated - Drink into Summer

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.

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.

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

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.

Changing Food Culture Gives Rise to New Snacking Opportunities
Everyone who works in the food industry knows this is a time of great change.
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!

Oatmeal is timeless and timely at the same time
By Andrew May, Director of Sales Strategy, PepsiCo

EntegraPS.com – A Personalized Experience
Entegra’s newly enhanced customer-only website, entegraPS.com, is up and running.

Two Trends in Cooking Meat
Americans love grilled food.
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.

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.

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.

Superfoods, Proteins and Fats
Your Road to Better Health This Year

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.
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.
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.

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?

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.

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.

The Freshest Herbs

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.

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.

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.

Breakfast is Still on Trend
Brought to you by Kellogg's

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

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.

Locally Grown Produce/Locally Sourced
Support local economy by providing locally grown products to your customers.

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

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

Eating Out: What Diners Want

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.

Anticipate Diner Needs
As the saying goes, the best service goes unnoticed.

Why Food Operators Should be Certified in Food Safety

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.

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.

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

Three Trends to Watch
Fried Chicken, Snacking and Discarded to Delicious

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

High Tech Take Out and Dining out on a Whim
From Postmates to UberEATS to Doordash, the food-delivery business is booming.

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

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

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

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.

Cool Food Correctly
Time/Temperature Control for Safety, or TCS foods.

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.

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.

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.

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

Offer Customization
Prioritize small-batch cooking.

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

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

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

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.

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

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.

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.

Make Service a Team Effort
Hold daily staff meetings.

Showcase Luxury Ingredients
A few exotic ingredients convey luxury and indulgence.

Make a Spicy Dip for Your Chips
Capitalize on America’s love affair with ethnic sauces and dips.

Sustainability in Food Service
Sustainability is a growing concern across the foodservice supply chain.

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

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

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

Shake Up Your Menu
Analyze your menu at least once a quarter to try out new signature items.

Bring the Heat
Spicy flavors are "hot" in more ways than one!

Experiment with Ethnic Options
Global flavors continue to influence trend lists.

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.

Build a Service Culture
Top-notch service must be embedded into an organization’s culture.

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

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

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.

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

How to Fillet a Salmon
Learn how to fillet a round fish.

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

Manage Inventory and Control Portions
Keep inventory streamlined and minimize waste through inventory management.

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

How to Prepare Artichokes
Beneath the thorny, fibrous exterior of an artichoke lies the tender heart.

Follow Reheating Rules
TCS foods can harbor harmful bacteria if not properly reheated.

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

DIY Health
More consumers care about healthy eating, Technomic notes.

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

Succulent Squash
Use summertime squash for daypart.

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 ...

Make Waves with Watermelon
Few foods say “summer” like watermelon.

Hummus Without Borders
Hummus is hot on the heels of Greek yogurt.

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.

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!

There's Something About Asia
Cuisines from the world’s biggest and fastest-moving continent always deliver something new.

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

The Freshest Herbs
Summer is the season to accentuate dishes with fresh herbs.

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

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.

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.

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

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

Keep Barbecue Sauce From Burning [Video]
What's the secret to grilling with barbecue sauce?

Emerging Trends in Foodservice
Expanding Consideration: Retail as a Foodservice Destination

Versatile Veggies
Specialty vegetables can add value and interest to your menu.

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

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

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

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.

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.

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.

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.

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."

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

Mark a steak while grilling
Remember two o’clock and ten o’clock to get perfect char marks on the grill.

Sustainability, One Plate at a Time
How reducing a layer of foam built a better product—for the environment and for your bottom line.

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:

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

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?

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.

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.

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.

Flavor without fat
Chefs are finding new ways to deliver big flavor, including taking a step back in time to old-world cooking techniques.

Clean food-contact surfaces
Train employees to be diligent and to avoid shortcuts while cleaning.

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.

Bitter is the new bold
Expect to see darker coffees, deeper chocolates and next generation cruciferous veggies such as cauliflower and collard greens.

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

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.

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

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

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.

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.

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

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.

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.

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.