The year’s top stories on new menu items, trends and new directions, including grab and go, comfort food, wellness revisited, virtual chefs and more.
Here’s how you can help customers make healthier choices, educated them on the food-mind-body connection, maybe put a dent in the “COVID 15” pounds some of us have gained this year and most importantly, help them use good food to feel great.
As November’s frost hits the fields, our collective appetite turns to root vegetables, apples and squash. Here are some ideas to reap the benefits of the season.