Food Fanatics Magazine: Fall 2020

You may be working harder than ever to keep things cooking, but you can’t forget about having an enticing menu that gets diners through your doors – either virtually or on-premise. In the late summer edition of Food Fanatics, you’ll learn how to wow them with a seasonal and globally influenced menu that makes it worth leaving home.

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Service With(out) A Smile

Find out how you can deliver exceptional customer service now during the COVID-19 Pandemic and beyond. Read the tips in Service With(out) A Smile.

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A New Lesson Plan

Find out what’s driving college students’ dining choices on and off-campus during the COVID-19 pandemic and beyond. Get all the details in A New Lesson Plan.

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Safety By Design

Learn how you can create a safe space for diners and your staff that integrates into your restaurant’s existing design. Read Safety By Design now.

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Get Adjusted

Get adjusted to the new normal of the foodservice industry with these tips on how to streamline your menu and ease the strain of the pandemic. Get details 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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Drop the J Bomb

In Drop the J Bomb, read how Korean jangs can offer more layers of flavor to any dish of any type of cuisine. Get the delicious details here.

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Flour For The People

Flour for the People shows how you can use alternatives to all-purpose flour to meet demand for flavorful, healthy, specialty-diet-friendly breads and more.

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I’LL DRINK TO THAT!

Proof of Concept details how overproof spirits are taking over cocktail menus across the country. Click here to learn more about this emerging bar trend.

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By the Numbers: Fall 2020

Getting to the other side of the pandemic may be slow, but progress has been steady. Diners are adapting to change. Use these numbers to identify opportunities.

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Trend Tracker: Fall 2020

See what trends are on the radar for Fall 2020, what’s fading out and more. Stay up to date with the new normal in the foodservice industry with Food Fanatics®.

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Action-Backed Words

Numerous restaurants have taken a stand recently to amplify and support marginalized voices. Learn what progress has been made so far and what more can be done.

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Bakers With Attitude

Chef/activist Paola Velez dishes on the racial and social injustice she has encountered in the restaurant industry and how she has worked to overcome it.

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Waste Not, Want More

Learn how to reduce recent increases in the use of takeout packaging to help you stay true to your environmental values. Read the article 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.