Foodservice

A 545-day shelf life at ambient temperature isn't just a storage convenience — it changes the economics of cheese sauce procurement at every scale.

"Clean label" isn't a regulated term — but it's increasingly what operators' guests are asking about. Here's what it actually means and how to use it.

GLP-1 users are at every event. Here's how catering menus can serve them — and why it makes your entire menu better.

GLP-1 users are in the stands at every game. Venues that build for them are capturing a high-value, increasingly large fan segment.

Nachos are the highest-margin item at most stadium concession stands. Plant-based cheese sauce is making them available to guests who couldn't order before.

Allergen incidents in hospital dining carry clinical and liability consequences that no other foodservice environment matches. Here's why top-9-free is becoming the baseline.

40 million Americans are on GLP-1 medications. Restaurants that build for this guest now are capturing a high-value, loyalty-driven market segment.

Not all vegan cheese sauces survive a dinner rush. Here's what to look for when evaluating one for high-volume restaurant service.

The biggest fear operators have about allergen-friendly menus: that safe means boring. Here's how to keep the craveable factor while serving every guest.

GLP-1 medications are now being prescribed to adolescents. Here's what that means for school lunch menus and nutrition policy.