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4 Surprising Uses for Alternative Grains
From rye and farro to sorghum and amaranth, alternative grains abound on modern menus.
3 Regional U.S. Cuisines About to Make It Big
There are more than a dozen uniquely American cuisines, but these three are about to go mainstream.
3 Reasons Brunch Could Be the Next Big Thing
Operators should consider exploiting consumers’ cravings for mid- to late-morning/early afternoon meals.
The 3 Real Qualities of Clean-Label Foods
As more consumers come to favor simple, unadulterated foods, how can quick serves respond? Start with these three guidelines.
4 Proven DIY Food Trends with Staying Power
Why allowing guests to customize and personalize their meals is as important as ever.
4 Beverage Flavor Profiles Millennials Crave
A diminished interest in sweetness is changing how operators craft their beverage menus.
Lesser-Known Oils Pack a Flavorful Punch
Here are some flavorful, versatile, and healthful cooking oils that may be new to you.
3 Middle Eastern Cuisines on the Rise
Mining the exotic, exciting ingredients of a diverse region for quick-serve inspiration.
How Quick Serves Can Embrace Meatless Menus
Protein alternatives go mainstream in a big way.
What Quick Serves Should Learn from Celeb Chefs
What lessons can we take from celebrity chefs’ forays into the fast-casual space?
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