Kraft Foodservice’s latest offering is “made-from-scratch-quality,” using real white cheddar cheese. Macaroni and cheese is the fastest-growing side dish, up 37% since 2009, as well as the second fastest-growing comfort food, up 20% since 2009. With KRAFT Simple Signatures Premium Macaroni & Cheese Dinner, operators can stay on-trend and meet the need for a delicious […]
In addition to the Charlottesville, Va., club’s latest appointment, other chef announcements include Crystal Springs Resort in Sussex County, N.J., naming John Greeley as Executive Chef, and Sandestin Golf and Beach Resort in Destin, Fla., appointing Eric Chopin as Executive Chef.
An article in the Wall Street Journal details the rise and fall of familiar food fads (baby spinach, chocolate lava cake, and fondue among them), while a new book by David Sax studies how these fads come into play.
The Charleston, S.C., club’s ballroom welcomed 125 regional chefs and members of the American Culinary Federation as part of the organization’s Southeast Regional Conference.
A leading pastry chef cites the “Waffogato,” pudding and macaroons as can’t-miss items, while the International Dairy Foods Association says ice cream flavored with balsamic vinegar, tomato and even hot sauce is likely be part of “ the same trends we’re seeing in other foods.”
Effective marketing of “Fresh, made-for-you appeal” and “better than quick-service food” messages continues to drive double-digit growth of the format, a new report shows.