Ethnic cuisines and artisanal meals take center stage.

The culinary community can lead the way to a healthier planet by following these supply chain principles.

What the numbers say about restaurant segment trends.

These days, fresh is best when it comes to senior dining.  

How historic economic changes impact today’s food trends and menus.

Seniors want a fast-casual dining experience in their community. 

Senior living foodservice adjusts to the new energy of the oldest generation.

Consumers are looking for fresh, updated menus and your senior guests aren’t any different.

Cyber Monday and Giving Tuesday are prime days for promoting your operation.

The first principle of healthy, sustainable menus is transparency.

Boomers bring more modern tastes into healthcare and senior living.   

How to dispense healthier choices for your guests on the go.

Plant-based, dairy-free and delicious.

Flavor and health benefits delivered by an old-world spice. 

Familiar with the drink flight? Why not apply that idea to food?

What do teenagers want in their dining experiences?

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

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

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.

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

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

Give your hospitality customers the eco-friendly ingredients they want

Explore what appeals most to this ethnically diverse generation.

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

Consider the Shipping Container Food Stand and other great ideas!

Offer your customers choices that are both gourmet and convenient.

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

Charting the future of the quick-serve pizza? 

Make a flavor distinction for your operation.

Wheat makes a comeback with a global palette!

Take a peek at some insights impacting restaurants this year.

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

Hospital food can be delicious.

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

 

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

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

Bringing local food movement to the mainstream.

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

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

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

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

Pick a basic menu item and offer creative variations.

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

Summer vegetables are becoming unexpected ingredients on menus this year.

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

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

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

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

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

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

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.  

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

 

Honor Dads everywhere with appreciation promotions.

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

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

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.

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

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

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

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

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

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

Teacher Appreciation Week is May 7 - 11

Cherries and peaches are reinvented across menus this summer.

Surprising foodservice trends emerging from the faith-based segment.

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

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

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

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

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

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

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

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

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.

Easy Ways to HYDRATE Your Day!

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

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.

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

Want to know the latest in foodservice?

Appetizers are expanding and innovating beyond their traditional boundaries.

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.

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

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.  

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. 

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. 

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%

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

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

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

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.

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.

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

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

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.

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

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

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 have dramatically improved in recent years.

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

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

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

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

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

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

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.

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

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. 

The biggest return on sustainability investment comes from customer perception. 

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

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

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

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

The avocado has swiftly infiltrated menus across the country.

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! 

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.

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

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.

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.

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. 

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. 

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.

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

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

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. 

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

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

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

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

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

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

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. 

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

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

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

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. 

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

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.

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

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. 

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. 

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. 

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

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. 

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

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.

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. 

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. 

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. 

“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. 

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. 

May is National Barbecue Month. 

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

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

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. 

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

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

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. 

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

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

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. 

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. 

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

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

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

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

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

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

Every March is celebrated as Nutrition Month.

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

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.

Good To Know

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

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

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

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

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

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

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. 

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

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. 

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. 

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

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

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.

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

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

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.

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. 

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

Zagat regularly ask diners about their pet peeves.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

There are countless Health & Wellness products available today. 

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

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

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

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

Great service goes beyond just being hospitable to customers. 

Snacking is big business and it’s growing!  

There are countless Health & Wellness products available today. 

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

Stay Hydrated - Drink into Summer

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

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

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

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

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

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

By Andrew May, Director of Sales Strategy, PepsiCo

 

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

 Americans love grilled food.

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. 

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

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

Your Road to Better Health This Year

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.

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. 

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

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? 

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

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

Summer is the season to accentuate dishes with fresh herbs.

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

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

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

Brought to you by Kellogg's

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

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. 

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

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

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.

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.

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.

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

As the saying goes, the best service goes unnoticed.

Most food operators are familiar with the requirement for various certifications. But why are these certifications necessary or important to your business?

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

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.

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

Fried Chicken, Snacking and Discarded to Delicious

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

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

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

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

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

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.

Time/Temperature Control for Safety, or TCS foods.

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

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.

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.

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

Prioritize small-batch cooking.

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

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

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

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

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

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.

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

Hold daily staff meetings.

A few exotic ingredients convey luxury and indulgence.

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

Sustainability is a growing concern across the foodservice supply chain.

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

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

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

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

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

Global flavors continue to influence trend lists.

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.

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

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

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

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.

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

Learn how to fillet a round fish.

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

Keep inventory streamlined and minimize waste through inventory management.

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

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

TCS foods can harbor harmful bacteria if not properly reheated.

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

More consumers care about healthy eating, Technomic notes.

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

Use summertime squash for daypart.

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 ...

Few foods say “summer” like watermelon.

Hummus is hot on the heels of Greek yogurt.

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

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

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

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

Summer is the season to accentuate dishes with fresh herbs.

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

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

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

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

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

What's the secret to grilling with barbecue sauce?

 

Expanding Consideration: Retail as a Foodservice Destination

Specialty vegetables can add value and interest to your menu.

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

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

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

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.

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.

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.

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.

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."

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

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

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

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:

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

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

 

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.

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.

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.

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

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

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.

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

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

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.

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

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

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.

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.

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

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.

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.

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.