Health-conscious consumers who also like social good will think Big Tree Farms is pretty sweet.Read More
By Salar Sheik, Foodable Industry Expert
Trends are nothing new to us in the world of hospitality. As soon as we open our eyes and mouths, we see and taste fondue, martinis, gourmet burgers, protein everything, low carb, no gluten, or even Sriracha on Sriracha.
All trends seem to plateau sooner rather than later, but few ride along in full force before something takes its place or someone slanders its status. All types of foodservice outlets need to take note of trends and why they rise and fall. Quick-service, full service, fine dining, and caterers are all subjected to reviews as customers are quick to judge as soon as they read over your menu or glance over at your Instagram page and start to #hashtag.
Understanding the trend origins is key in judging which to follow or not to follow. Use the following tips as your guide.Read More
By Brian Murphy, Foodable Contributor
The 2014 film “Fed Up” enlightened viewers on sugar consumption and served as a powerful commentary on sugar consumption in general. While the film followed pre-teen and teenagers’ lives, the message rang loud and clear for viewers. Fast forward to January 2016 and the Dietary Guidelines for Americans were released which will be the guidelines for five years. The recommendations have potential to change industries, so rather than worry, smart concepts are anticipating the change and making necessary adjustments.
Playing by the Rules
First off, who really sees those guidelines? And what is the percentage of consumers that really follow them? Considering these things, it is clear that the sky is not falling. Yet. Though refined sugar is on the brink of going the way of the cigarette. The film’s focus is on the food industry and the use of refined sugar. A significant portion of the film focuses on packaged food, but the restaurant industry is not ignored. The industry takeaway is to note the inevitable decrease in consumption of sugary beverages, snacks, and menu items. Additionally, there is no room for anything less than smart menu planning.Read More