Chefs and restaurants have long been attuned to the issues of hunger and food insecurity. It’s only recently that the parallel issue of food waste has come into focus. The Wasted! documentary, and the work of a number of NGOs from ReFED to Natural Resources Defense Council have raised awareness of the staggering numbers around […]
Category: Trending Now
Yury’s Zero Waste Recipe
Our Chef Yury Krasilovsky’s recipe for “Zero Waste Broccoli Chowder with Ditalini” shows an easy way to “upcycle” vegetable scraps into an elevated but simple menu item or staff meal. A medley of vegetable trimmings makes for an earthy, satisfying broth, made rich and creamy with a touch of roux and dairy. Keep it simple […]
Trending Now: Tackling Food Waste in Canada
Chefs and restaurants have long been attuned to the issues of hunger and food insecurity. It’s only recently that the parallel issue of food waste has come into focus. The Wasted! documentary, and the work of a number of NGOs from ReFED to Natural Resources Defense Council have raised awareness of the staggering numbers around […]
Good to Know: 2018 Foodservice and Menu Trends
At the start of every year, the season for food trend predictions peaks. Here are some of the ones we found most compelling: Restaurant Business gives a restaurant industry outlook for 2018 Sodexo chefs name 5 food trends for 2018 Mintel discusses how iGens are setting new expectations for restaurants Flavor & the Menu’s “Top […]
TRENDING NOW Food and Flavor Predictions for 2018
Trending Now: Veg-Centric
Unless you’ve been under a rock, you know about the trend of Veg-Centric cuisine. As our good friend and trends guru Chef Gerry Ludwig tells us, “it’s about leaving behind the either-or mentality about vegetarian foods, and putting produce at the center of the plate.” Chefs are treating veggies with the same care and respect […]
Trending Now: Giving Kids’ Menus a Flavor Kick
Research studies are showing what operators have been noticing for the past several years; families with kids just aren’t dining out as much as they once did. A recent report from Mintel shows that 41% of parents say they are preparing more food at home than the year before. Put simply, parents and kids aren’t […]
Trending Now: Healthy Dining 2017
Hard to believe, but menu labeling is actually set to take effect May 7, 2018…a full eight years after the Affordable Care Act that called for it was passed in 2010. Aside from making multi-unit operators scramble to comply, menu labeling has undeniably brought more consumer attention to what’s on the menu and how healthy […]
Good To Know: 2017 Foodservice and Menu Trends
As at the start of every year, it’s the season for food trend predictions. Here are some of the ones we found most compelling: NRN’s food editor Bret Thorn’s trend forecast for 2017 Datassential’s Mike Kostyo lists 15 ingredients to watch Restaurant Business with a nice summary of the top trends from most experts Kimpton […]
Trending Now: Food and Flavor Predictions for 2017
Here in the Barilla test kitchen, we couldn’t help but notice that the annual onslaught of food trend predictions from the experts and pundits over the past few months are even crazier than usual. Everyone has an opinion about what we will or should be eating in 2017! Each year at Barilla, we try to […]
Barilla Down on the Farm
Earlier this summer, we at Barilla brought together a select group of chefs from across the country and all sorts of foodservice operations professionals at the Culinary Vegetable Institute (CVI) in Milan, Ohio. This has become an annual gathering to immerse in the latest culinary trends, from regional Italian to farm-to-fork cuisine. It’s part of […]
Trending Now: Healthy Dining 2016
With menu labeling now officially in place with a final FDA rule – and compliance required by May 6, 2017 — the healthy dining landscape has evolved considerably since the Affordable Care Act was first passed in 2010. Restaurant operators and consumers are in a different place economically, with unemployment down around 5% and restaurant […]