Diners must see that food operations have hygiene consistent procedures in place.

Make your food deliveries, storage and prep safer in the COVID age.

Update your operation’s protocols for the COVID age.

Sixteen recipes using four soups allow for convenience, cost-effective comfort for your customers.

How to make sure your foodservice equipment is ready for reopening.

Tips to minimize touchpoints, create a great customer experience and keep your carbon footprint in check.

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

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

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.

Lending a helping hand and 2 million meals for those in need.

Sysco is transitioning all U.S. Broadline operations to a Centralized Customer Care center.

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 Foods, Inc. has announced the closure of three of their pork processing plants.

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. 

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

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

People want to choose their food while dining out.

Operators adjust to meet portability options for their customers.

“Off-Premise Dining” takes off.

Today’s Generation Z students want diverse and customizable offerings

 Profitability is shifting among the various segments of the foodservice industry.

People with higher incomes are more likely to buy foods labeled as “clean,” but the movement is becoming more mainstream overall.   

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. 

High school and college-age consumers are the most sophisticated and diverse foodies ever!

Kids are finally eating their vegetables!

What the numbers say about food for spring and summer camps.

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

Want to know the latest in foodservice?  

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

Making healthy options available between main meals helps seniors feel at home.   

49% of consumers want to see more ‘authentic’ pizzas, but what does this really mean?  

Hungry for hues? There’s nothing more enticing than a colorful dish on display.  

Resorts and leisure operations keep food choices healthy.

Serving whole, minimally processed foods in foodservice operations contributes to both human health and sustainability.

What the numbers say about senior segment trends.

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

Consumers want a transparent food label with recognizable ingredients listed.

Not your mother’s health food.

What the numbers say about leisure segment trends.

Children of millennial parents are inheriting their higher expectations when it comes to food choices.  

Blurring dayparts drive the need for fast but healthy snacks.

Plant-forward dining is healthy, sustainable and actually ‘traditional’.

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

Technology has been instrumental in the pizza industry, perhaps more so than any other foodservice segment.