True scratch cooking is complex and time consuming. Are commercial and noncommercial kitchens actually putting it into use? The levels of execution vary.

At the end of each year we’re inundated with foodservice trends on every front. But do these predictions ever come to fruition? Let’s take a look at whether these predictions came true or missed the mark.

There is a serious lack of youth in the foodservice industry, from entry-level to middle management and up. So where does change begin? It must start with our collective attitude toward the industry as a whole.

Good old fashioned beef, pork and poultry may still rule the protein world, but they are increasingly appearing in non-traditional ways. Here are a few things trending in the meat and poultry scene.

When it comes to trends, how do you know when to adopt what’s hot and when to drop it like it’s hot? Consider these questions when deciding whether to invest in fad foods.

In this final entry in the Nancy Kruse menu trends series, the menu analyst looks at the role ethnic foods and the flavors inspired by them will play in 2017 and beyond.