Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods


WEBINAR: Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality

Learn how two restaurant operators are taking a proactive approach to implementing end-to-end traceability across their supply chain.

Type: Webinar

Sponsor: FoodLogiQ


WEBINAR: How to be FDA Calorie Compliant and Still Create Killer Menu Boards

Join WAND Corporation as they walk through the finer points of the menu labeling requirement including best-in-class menu design tips and a case study from McAlister’s Deli. This webinar is a must-attend if you’re in the process of (or planning to) add caloric counts to your menus in the near future.

Type: Webinar

Sponsor: WAND Corporation


Supply Chain Traceability Software: Selling to the C-suite

Between new, more strict federal regulations and better-informed, more health-conscious consumers - it's more important than ever to educate your C-Suite on supply chain traceability.

Type: White Paper

Sponsor: FoodLogiQ


The acceleration and diversification of iced tea across America

The diaspora of iced tea across the United States has been swift. In the past 5 years, this Southern staple has since found its way onto restaurant menus across the country.

Type: White Paper

Sponsor: S & D Coffee


Delivering a Better Burger

An Austin, Texas-based restaurant chain sees an immediate improvement in order times and guest satisfaction scores after deploying LRS’ Table Tracker.

Type: Case Study

Sponsor: Long Range Systems


2015 Fast Casual Top 100

FastCasual.com's tenth annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, marketing campaigns, menu trends and technologies leading the industry.

Type: Special Report

Sponsor: FastCasual.com


An In-Depth Look at Warewashing

Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.

Type: White Paper

Sponsor: Axis Purchasing


Evolving From Frozen to Fresh Hand-Cut Fries

Turn a highly visible and profitable item like French Fries into a Signature Item.

Type: White Paper

Sponsor: Kingston Fresh


USDA Fry Color Chart

This is the fourth edition of the color standards for frozen french fried potatoes dated August 1988. No changes have been made from the third edition dated 1972 in which colors No. 00 and 000 were added. These standards provide a series of references depicting changes that occur because of the french frying process.

Type: White Paper

Sponsor: Kingston Fresh


Choosing the Right Potato Supplier for Fresh-Cut French Fries

Done correctly, few side dishes are better than fresh-cut french fries. Done poorly, they can be a guest turnoff.

Type: White Paper

Sponsor: Kingston Fresh


Why Foodservice Organizations Win with GPO’s

A Group Buying Organization (GPO) is an organization that helps pool the buying power of members to help get the best possible prices and quality on products and services. In the consumer markets, these programs are comparable to Costco, Shoppers Warehouse, or insurance bundlers.

Type: White Paper

Sponsor: Axis Purchasing



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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

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