Food Fanatics Magazine: Winter 2021

Winter 2021 Food Fanatics Magazine

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Street Foods That Rock

See how street foods, like Caribbean roti, Peruvian bao or Korean corn dogs are growing in popularity because of their convenience and portability. Learn more.

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Turn Over a New Leaf

Discover how these underappreciated herbs can change the course of a restaurant’s menu. Get the details here and in the latest Food Fanatics® magazine.

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The Bold and the Beautiful

Bourbon is having a moment with big, barrel-forward flavors, adding punch and versatility to cocktail menus. Find out more here and in Food Fanatics® magazine.

Download your copy of the Food Fanatics Magazine: Winter 2021

Article

Club Med

The traditional Mediterranean diet is rich in plant-based items, making it a great cuisine for restaurants looking for new vegan options. Find out more here.

Recipes

US Foods extensive list of proven recipes is available to help you plan and execute quality menu items your patrons will love, recommend and come back for

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As the Tide Turns

Farm-raised seafood is making a splash due to its eco-friendliness and availability all year-long. See why chefs and diners alike are catching on to the trend.

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By the Numbers: Winter 2021

Seasonings have the power to transport and transform any dish from one part of the world to another. Start exploring here.

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Trend Tracker: Winter 2021

Find out what trends should be on your radar, what’s hot, and what’s fading away in the new year. Get the Trend Tracker here.

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By the Numbers: Fall 2021

Find insights into the current foodservice economy and worker shortage with the article Hard Labor, from Food Fanatics® magazine. Dig into the details here.

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Tech to Watch in the New Year

Find out which restaurant tech to watch out for in the new year with this article from Food Fanatics® magazine. Get 2022 restaurant tech trends here.

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It’s Showtime

Find tips to make dining at your restaurant an event, without going over the top. Read more here and in the latest issue of Food Fanatics® magazine.

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Staying the Course

Get advice on how to keep combatting racial inequity in the foodservice industry as a new year approaches. Read more here and in Food Fanatics® magazine.

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Change Will Do You Good

Check out this Q&A with Irene Li, whose Boston restaurant, Mei Mei, closed due to the pandemic. See in Food Fanatics® how she emerged this year with a new outlook.

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From Understudy to Star

The California Milk Advisory Board shares some ideas on how cheese inspired by a variety of countries can reach GOAT status. Find out more here.

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Food Fanatics® Magazine is your source for restaurant industry trends, food innovation, and the latest business tips designed to improve your bottom line.