The concept of serving an entrée that includes at least one side dish—perhaps a starch or vegetable—has long been part of dining tradition.

Americans love burgers. This is indisputable, experts say. The simple protein patty in a bun is firmly imprinted on the nation’s culinary DNA.

When it comes to a successful foodservice operation, waste is a necessary evil—or perhaps more of an annoyance.

It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour.

Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.

Just the mention of words like oils and fats makes some consumers queasy.