
Working Together in the New Year
The best way to greet 2021 is with open collaboration with your Supply Chain partners.

Make Flexibility Your Friend
Adapt your foodservice approach for an everchanging market

Holiday Traditions for Resident Engagement in Senior Living Communities
New Traditions for a New Normal

Three Ideas to Make Sanitation and Safety Fun!
Make your changes appealing to potential customers

4 Ways to Serve the Boomer Generation in the COVID Age
Older customers need heightened dietary and sanitation in addition to the assurance that your operation abides by daily protocols.

4 Menu Changes to Boost Foodservice Income
Making these updates to your menu during tough economic times could improve your margins.

Engage Your Community Through Social Media
Inform and respond to your customers.

Rebuild Customer Trust
Best practices to attract customers during the COVID age.

Visible Cleaning and Safety
Diners must see that food operations have hygiene consistent procedures in place.
Safety in the Walk-In
Make your food deliveries, storage and prep safer in the COVID age.

Know the Differences: Clean, Disinfect and Sanitize
Update your operation’s protocols for the COVID age.
Mac & Cheese – The Most Versatile Comfort Food
Sixteen recipes using four soups allow for convenience, cost-effective comfort for your customers.

Restart Your Engines!
How to make sure your foodservice equipment is ready for reopening.

Best Practices for Safe and Appetizing Takeout
Tips to minimize touchpoints, create a great customer experience and keep your carbon footprint in check.

Menu Transformations: New Challenges
Entegra brought together Executive Chefs from our suppliers for tips on the best ways to design menus for the current industry needs.

Visible Sanitation Practices
To safely open for business, protect your community, bring back customers and attract new ones through these simple protocols.

Sysco and Gordon Eliminates Delivery Fuel Surcharges
Effective May 25, 2020 Sysco and Gordon’s Food Service will eliminate their $2 per drop fuel surcharge to clients who must currently pay it.

Oscar Mayer is bringing smiles to people with the front yard cookout
Lending a helping hand and 2 million meals for those in need.
Sysco Centralized Customer Care Center
Sysco is transitioning all U.S. Broadline operations to a Centralized Customer Care center.

Show Appreciation for Employees and Essential Workers with a Care Package
There’s no doubt that during this time of social distancing and a drastic change in routine, we’re all adjusting to this new normal. Between the employees who are now working remotely and the many essential workers out there helping and serving our communities in this time of need, you may be looking for a way to show your gratitude.

Smithfield Announces Pork Processing Plant Closures
Smithfield Foods, Inc. has announced the closure of three of their pork processing plants.
Grocery 2GO PopUp Shops!
Create a new revenue stream with a mini grocery store in your lobby or dining area. We have all that you need to get started.

3 Tips When Offering "Grab'n'Go" Solutions
Weeks into the COVID-19 pandemic, many establishments are relying on Grab'n'Go orders to keep business coming in.

Meatless Goes Mainstream
The plant-based eating movement brings more meatless options to dining.

The Future of Foodservice: Customize!
People want to choose their food while dining out.

The Future of Foodservice: Expanded Take-out and Delivery
Operators adjust to meet portability options for their customers.

The Future of Foodservice: The New World of Takeout
“Off-Premise Dining” takes off.

Foodservice by the Numbers: The Education Segment
Today’s Generation Z students want diverse and customizable offerings

The Future of Foodservice: Industry Overview
Profitability is shifting among the various segments of the foodservice industry.

Clean-Label Challenges: Socioeconomic Factors
People with higher incomes are more likely to buy foods labeled as “clean,” but the movement is becoming more mainstream overall.

The Future of Foodservice: The Impact of Macroeconomic Trends
Macroeconomic Overview
Operators must stay in tune with menu trends, increasingly discerning consumer demands, and macroeconomic trends in order to make sound strategic decisions for their business.

Clean Label Challenges: Gen Z Foodies
High school and college-age consumers are the most sophisticated and diverse foodies ever!

Students Love Leafy Greens
Kids are finally eating their vegetables!

Faith-Based Foodservice by the Numbers
What the numbers say about food for spring and summer camps.

The Need for Speed
Operators are looking for ways to meet dining-on-demand needs – and that means going digital.

Infographic: Unique Generational Demands
Want to know the latest in foodservice?

Pizza All Day
22% of consumers say they would order a breakfast pizza if it was on the menu!

Snacking and Mini-Meals in the Senior Living Segment
Making healthy options available between main meals helps seniors feel at home.

Evolution of Pizza: Regional = Authentic
49% of consumers want to see more ‘authentic’ pizzas, but what does this really mean?

Serving Up the Whole Color Spectrum
Hungry for hues? There’s nothing more enticing than a colorful dish on display.

Trends in Focus: Health & Wellness in the Leisure Segment
Resorts and leisure operations keep food choices healthy.

Menus of Change Series: The Hidden Benefit of Food Choices
Serving whole, minimally processed foods in foodservice operations contributes to both human health and sustainability.

Senior Segment by the Numbers
What the numbers say about senior segment trends.

Pop-Up Micro Serving Stations
These mini-foodservice stations are a great place to debut and test out new flavors while keeping things exciting for your guests!

Clean Label Challenges: Ingredient Selection
Consumers want a transparent food label with recognizable ingredients listed.
Menu Development Series: Changing Views on Healthy Foods
Not your mother’s health food.

Leisure Segment by the Numbers
What the numbers say about leisure segment trends.

Clean Label Challenges: Stealthy Healthy Options for Children
Children of millennial parents are inheriting their higher expectations when it comes to food choices.

Menu Development Series: Convenience and Snacking
Blurring dayparts drive the need for fast but healthy snacks.

Menus of Change Series: Plant-Forward Culinary Strategies Promote Sustainability
Plant-forward dining is healthy, sustainable and actually ‘traditional’.

Taco Innovations
The classic taco is getting a cultural makeover and consumers are eating it up.

Evolution of Pizza: Technology Leads Innovation
Technology has been instrumental in the pizza industry, perhaps more so than any other foodservice segment.