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In the Barilla Test Kitchen, we’ve been fielding a lot of questions about best practices for pasta when working with delivery and takeout.

Diners are craving sustainable protein, and operators are looking to fish.

Houlihan’s vice president of culinary and menu innovation Michael Slavin explains why pasta makes for a perfect LTO.

Easy to add to the menu, comfort foods are the trend that won’t die. 

Made with familiar ingredients, blended burgers can appeal to all consumers.

With little or no labor, cafes can add these items to the menu and drive revenue.

Growing consumer demand for quality food leaves restaurants searching for high-end ingredients.

Popular with nearly all guests, french fries are too often overlooked by operators, says Atlanta-based Chef Ford Fry.

Just as demographic and cultural changes drive demand for more convenient dining options, customers will increasingly expect more personalization.

How real-time accounting data drives efficiencies across a brand.