Brandi Shaffer

For the second year in a row, Four Seasons Hotels and Resorts is sending a food truck down one of America’s coasts, picking up members of the company’s culinary team along the way to showcase local cuisine and exclusive menus.

Chefs helped Whistler, B.C. stay at the forefront of the “destination dining” trend with special outdoor dining events throughout the summer.

In a survey of 500 consumers, 31% of the respondents said they think about dessert before ordering the main course (to save room for it) and 15% choose a restaurant that offers a dessert they crave.

A hitchhiker rack and cooler door rack is available to help suggest sales of the liquid water enhancer for added profit occasions (40% of MiO buyers also buy bottled waters).

Made with fresh local milk and real cream, the iconic brand goes from farm to fridge in just six days and is ideal for those seeking out more recognizable ingredients.

The “everything sauce” can help bring out the “fifth taste” and meet increased demand for bolder cuisine.

A step-by-step description of how Strip, the premier steakhouse of Solaire Resort & Casino in the Phillippines, presents the concept as a “multisensory culinary experience” to its guests.

A recent Fox News report cited 11 trends that are helping to take health food’s flavor profile “from cardboard to crazy good.”

CookCool Contour #SMART Coats by Happy Chef combine moisture-wicking technology with secure storage for mobile devices. Performance mesh back and underarm panels improve heat control while a secure Velcro chest pocket protects mobile devices. The coat features stylish contrast stitching that highlights  contours. Rubber headphone ports and internal wire-management loops prevent potentially dangerous tangles. Find…

Dannon® Foodservice has announced the launch of a new bulk yogurt back-of-house solution: Dannon® Pro Nonfat Yogurt in vanilla and strawberry flavors and Dannon® Oikos® Pro Greek Nonfat Yogurt in plain and vanilla flavors. Designed to help operators optimize back-of-house operations, Dannon® Pro Nonfat Yogurt and Dannon® Oikos® Pro Greek Nonfat Yogurt come in 6-pound…

Adam Hayes was named the victor of the cooking competition on Food Network, in which four competitors have to prepare dishes while being sabotaged in creative ways. Adam Hayes, Executive Chef at Barnsley Resort in Adairsville, Ga.,  showcased his culinary talents on the national stage on August 17, competing on Food Network’s “Cutthroat Kitchen,” in…

According to a report by the BBC News, the stigma of dining alone is dissipating, and restaurants are working to become more accommodating through service and seating. With more and more people choosing to dine out alone, Aaron Allen, a Florida-based global restaurant consultant, says savvy restaurants around the world are trying to make themselves more…

Whether served warm or chilled, almond milk is undeniably hot right now. You’ll find it blended through smoothies, splashed on granola and battling soy as the non-dairy alternative in coffees. Indeed, as far as food trends go, almond milk is fast becoming ”a thing”, and one that’s being embraced by cafes, the Australia-based Good Food…

In a photo report, Forbes compiles forecasts from the National Restaurant Association, restaurant trade magazines, and restaurant-research firms to map the food trends that will have diners salivating in 2014. 1. Locally Sourced Everything: American diners increasingly crave food grown in their own region, rather than delicacies trucked or flown in from far-off locales. The…

A new infographic by MSLGroup, a communication agency that works with hundreds of food and beverage brands, has offered up some predictions for the future of the specialty food industry. Some are obvious, such as the continued rise of the mighty bacon, while others offer some interesting observations—the increase in sales of nut and seed…