Culinary Institute of America president Tim Ryan has helped school teach students to influence fast casual industry.
The Culinary Institute of America is influencing all of foodservice.

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With its Sweetlife festival, Sweetgreen is updating event eats for the better.
Industry News
The preference for premium products may be increasing among consumers, but that demand does not necessarily correlate with the quality for certain ingredients, including Italian hard cheeses. According to Arthur Schuman Inc. (ASI), 20 percent of the 463 million pounds of Italian hard cheeses, such...
Menu Innovations
As restaurant operators look for additional methods to expand their sales and market their brands, preparing meals in advance has increasingly become a means of accomplishing that. Whether through box lunches as part of a restaurant’s catering effort or upscale grab-and-go items, these meals...
Upstart grilled cheese quick service restaurant serves premium grilled cheese sandwiches.
Emerging Concepts
Grilled cheese and tomato soup are an American comfort food duo that a couple of Cincinnati, Ohio, entrepreneurs has put in the national spotlight. Corey Ward and Trew Quackenbush started Tom + Chee with their wives Jenny Rachford and Jenn Quackenbush as a seasonal business in a tent at a skating...
Industry News
Following the growing popularity of dairy-free offerings, Pinkberry frozen yogurt is introducing its first dairy-free product Friday, May 1. Over the past year, the brand has been testing dairy-free options to provide customers with a simple, better-for-you dairy alternative among its line of...
Industry News
When Tim Tebow signed with the Philadelphia Eagles, Philly Pretzel Factory tweeted a photo of a pretzel shaped like the iconic “Tebowing” kneel directly to the former Heisman Trophy winner. Fans retweeted the post with many adding their own comments. Before long, the clip had gone viral with media...
Quick service restaurant brands get creative with new boxed lunch offerings.
Marc Halperin: Resident F&B Expert
The meal as we know it is in a state of considerable flux, if not outright decline. Breakfast? Americans grab it on the go, often out of a bottle, bag, or box. Dinner? With kids and parents juggling uncomfortably hectic and often conflicting schedules, only 26 percent of U.S. households with...
Community restaurants serve needy and poor in cities across country.
Charitable Giving
No one knows how many community cafés are operating in the U.S. today. The model is just now gaining momentum. The movement’s de facto trade association, One World Everybody Eats, is affiliated with 50 cafés across the country and expects another 20 to open within the next 18 months. Its oldest...
Industry News
With the number of plant-based concepts like Native Foods and Veggie Grill steadily increasing, other operators are looking for ways to incorporate meat alternatives into their menus. According to a survey conducted by 210 Analytics, Millennials are increasingly interested in vegan cuisine, and...