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Plant Pervasion: Plant-Based Beverages are seeing Growing Demand

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Consumers expect both more and less from foodservice. “What I’m expecting everywhere I go now in this world is this concept of...

Demand for Third-Party Delivery is Changing The Restaurant Dynamic

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THE CHALLENGE Much has been written about the proliferation of third-party restaurant delivery and its impact — actual, perceived and potential —...

From the Editor: Fuelling Change

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Today’s fascination with all things local speaks to an interesting reality — one predicated on sustainability and supporting our own communities as...

Smoothie Trends Can Be Many Things To Many People

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It can come in a cup, glass or bowl and as a meal replacement, caffeinated beverage, cocktail or a health-boosting concoction. The smoothie category...

Technomic: Latin American and Asian Dishes to Rule 2014

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CHICAGO — Latin American and Asian-inspired dishes will become next year’s biggest food trend, especially when topped with condiments such as Sriracha, ghost peppers,...

The Star: Filipino Cuisine Is The Next Trend

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TORONTO — Filipino cuisine is starting to make a splash on the Toronto culinary scene with small independent restaurants and big Filipino chains invading...

Are Water Sommeliers the Next Trend?

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LOS ANGELES — Water bars, water menus and water sommeliers could be the next trend in restaurants, reports the Los Angeles Times. "All waters...

Jeff Fuller Shares Vision Behind Joey Restaurants

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TORONTO — The Toronto Region Board of Trade was abuzz this morning as members of the foodservice industry gathered to learn industry trends, toast...

Technomic: LSRs Post Top Foodservice Sales

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CHICAGO — It’s little surprise to hear, but limited-service chains (LSRs) are leading the commercial foodservice industry, according to data from the Chicago-based research...

Ash Ignites Spark of Excitement Among Chefs

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NEW YORK — Chefs are warming up to food coated with ash, reports The Wall Street Journal. Boston chef Frank McClelland of L'sEspalier has...