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National Restaurant Association - Food and Beverage Trends

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Food and Beverage Trends

Recent Articles

Streamline menu development with teamwork

At the National Restaurant Association’s 2016 Nutrition Executive Study Group, registered dietitians at CSSI Marketing + Culinary agency, discussed how their recent research and restaurants’ needs have led to the rise of “chefticians,” hybrid roles that combine dietitians' and chefs' skill sets and priorities in the evolving nutritional landscape.

Cultivating your connection to local growers

There’s no question that today’s consumers crave locally grown produce. Even so, the variability of local produce and coordinating with farmers can be challenging. Here are some ways to ease the path from farm to table.

Avoid gluten-free glitches

Restaurateur Gregory Kahn addresses the intricacies of handling guests with gluten sensitivities or celiac disease.

Gluten-free dining: Front-of-the-house protocols

Front-of-the-house employees are key to safely addressing customers’ dietary concerns, including gluten. After all, your front-of-the house team is the first point of contact with guests. Check our four training tips.

Gluten-free dining: Back-of-the-house protocols

Gluten can hide nearly anywhere in a restaurant kitchen — a bit of airborne flour, breading remnants in a fryer, a trace of wheat-based soy sauce on the grill. One of the biggest challenges in serving gluten-free meals is preventing cross-contact in a busy kitchen. Start by identifying points of potential cross-contact and developing protocols to reduce these risks.

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