Month: August 2014

Consumers regularly eat lunch away from home—a couple of days a week, on average. Operators have been focusing their efforts on gaining a larger share of lunch visits during this highly competitive daypart. …

Kaiser Permanente Hawaii’s Moanalua Medical Center has been saving about $1.5 million a year in food costs by bringing meal preparation in-house and allowing patients to choose when and what they want to eat as the first hospital in Hawaii to offer a room-service menu. …

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide. The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year-round. The mango pairings showcase complementary and contrasting sensory combinations from familiar to surprising. …

Often called the “fifth taste,” more and more chefs are finding new ways to elevate the umami characteristics of their food, especially with the increased demand for bolder cuisine. Known for its rich umami flavor and complexity, Little Soya has become an essential ingredient for chefs looking to elevate flavor and add dimension to their dishes. Little Soya is award-winning gluten-free, low-sodium, non-GMO and no-MSG-added premium soy sauce. …