• Here’s what kids eat at school lunch around the world. Needless to say, US trails behind

    The fact that the US has an obesity problem among its populace doesn’t come as a surprise any longer, but what we should all find concerning is how this has spiraled  away to school kids as well. One in three American kids are classed as obese, according to the government. Sure, Read More
  • Culinary Institute of America Launches Business School for Food Entrepreneurs

    Faculty members include celebrity chefs, business professors from Stanford, and artists. The Culinary Institute of America is opening a business school just for food entrepreneurs. According to a press release, it's called The Food Business School, which is apparently the first business school "dedicated to food entrepreneurship and innovation." Held at the Read More
  • 10 Secret Weapon Ingredients from Star Chefs

    Much like super spies (or super villains), chefs also have secret weapons—theirs just happen to be edible. Here, chefs share their favorite secret-weapon ingredients. Passion Fruit “I always call it the pork fat of pastry,” says pastry chef Tiffany MacIsaac of Buttercream Bakeshop. “When a chef doesn’t think a dish Read More
  • Chef Tom Colicchio to Host New MSNBC Show on Food Policy Reform

    Cole Mellino Chef Tom Colicchio may be best known as the head judge on Bravo’s “Top Chef,” owner of a chain of restaurants and host of the new show, “Best New Restaurant.” But the renowned chef is also dedicated to food policy reform. He co-founded Food Policy Action in 2012 to educate the Read More
  • The Sad State of Restaurant Coffee

    By Lauren Mowery Last fall, I drifted through the meticulously revamped Union Station in Denver toward my first cup (actually, three) of coffee for the day. Mercantile Dining & Provision, the largest and most dynamic restaurant in the active train depot, rather unusually, offers a coffee flight on its morning menu. Read More
  • The Dawn of Daylong Breakfast?

    By Emily Byrd Consumer demand for breakfast all day is at an all-time high. Will operators respond? While breakfast may not be the quick-service industry’s biggest daypart, there could be enough demand for breakfast foods to become a daylong staple. According to the National Restaurant Association’s (NRA) 2015 Restaurant Industry Forecast, Read More
  • 10 Hawaiian Food Staples You Must Try

    POKE Poke, pronounced poh-keh , is a Hawaiian culinary staple that typically consists of cubed raw ahi (tuna) marinated in a mixture of shoyu, sesame oil, Hawaiian salt, and green onions—similar to a ceviche. For all its simplicity, the dish is extremely flavorful, often served atop warm rice as a cheap Read More
  • Why the Foodservice Industry Is Ripe for Disruption

    Guest post by Lawrence Williams, Chairman of the Board - United States Healthful Food Council This is Part II of a new three-part guest post on the foodservice industry. The Internet and mobile technology have made it possible for entrepreneurs with startups to disrupt virtually every major industry. If one looks at how Read More
  • New look at Gordon Food Service and another acquisition

    GFS buys another food company while industry watches Sysco/U.S. Foods merger. By Pete Daly New signs for a re-brand were going up in January at Gordon Food Service Store locations in the Grand Rapids region, even as the $10 billion-plus Grand Rapids-based food service company was making another acquisition: Halperns’ Steak Read More
  • Fitting Finale

    Innovative desserts allow guests to indulge, experiment, and share. Desserts have been part of the limited-service restaurant landscape for decades. Whether it’s cookies, cakes, pies, ice cream, or other goodies, consumers continue to seek these typically indulgent items to add to their meal or as a stand-alone treat. In recent Read More
  • 1 Here’s what kids eat at school lunch around the world. Needless to say, US trails behind
  • 2 Culinary Institute of America Launches Business School for Food Entrepreneurs
  • 3 10 Secret Weapon Ingredients from Star Chefs
  • 4 Chef Tom Colicchio to Host New MSNBC Show on Food Policy Reform
  • 5 The Sad State of Restaurant Coffee
  • 6 The Dawn of Daylong Breakfast?
  • 7 10 Hawaiian Food Staples You Must Try
  • 8 Why the Foodservice Industry Is Ripe for Disruption
  • 9 New look at Gordon Food Service and another acquisition
  • 10 Fitting Finale

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In addition to America's Favorite Ketchup®, Heinz is the name behind a world-class portfolio of brands. From condiments and sauces to soups and tomatoes, every Heinz product is designed to enhance your culinary creativity, variety and profitability.

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