Nothing says summer like ice cream! You're sure to find the perfect summer treat to serve. Find novelty treats, new flavors, cones and more! Click here to view the guide.

Learn how to profit from the strong demand for ethnic cuisines. Millennials and Boomers seek out exciting new and different global flavors. Discover why promoting these foods is smart business.
When was the last time you thought of Italian food as ethnic? Blinked twice to see potstickers on the menu at a casual theme restaurant? Exactly: Ethnic food is a mainstream phenomenon.
According to the Emerging Global Cuisines: Culinary Trend Mapping Report, released by the Center for Culinary Development and Packaged Facts: “Emerging global cuisines are literally opening up a whole new world of culinary experiences to American consumers of all ages, due to the nearly infinite range of ingredients, forms, and flavors they offer.” The report goes on to cite the fact that well-traveled Baby Boomers and adventurous Millennials alike are drawn to the emerging flavors and specialties of such countries as Peru, Morocco, Korea, and Japan.

Pick up any menu these days, and you’re sure to find global flavors in abundance. Simply put, borders no longer exist when it comes to taste. And as operators look to attract new diners, they’re turning to these worldly inspired cuisines to capitalize on the demand. So, what’s driving this desire for diversity? Here are a few reasons for the continuing trend:

• Younger diners, who were likely introduced to worldly flavors at a younger age, tend to have more adventurous palates.
• With travel curtailed during the pandemic, there is pent-up demand for new and diverse experiences.
• The easier access to a wider range of foods has broadened the tastes of consumers.
• The general population is becoming more diverse1. The growth of people entering the country has surpassed the number of people born here. And Generation Alpha, or those born after 2010, is the most racially diverse generation in our country’s history. Culinary preferences, therefore, are shifting to mirror this change.

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Phil Kafarakis knows the pandemic has created dire situations for many restaurants. At the same time, he’s also encouraged by the resilience displayed by many operators.
“I think this pandemic gave people an opportunity to be creative,” said Kafarakis, the president of the International Foodservice Manufacturers Association (IFMA), in a recent interview with The Food Institute. Click here to read the full article. 

Already in decline before COVID, on-premises dining in recent months accounted for less than a fifth of all restaurant traffic, said Hudson Riehle, senior vice president of the National Restaurant Association, Washington.
At the US Department of Agriculture Outlook Forum Feb. 24, Mr. Riehle offered insights on changes in the restaurant business. He participated in a panel that examined consumer eating trends and the price outlook for foods for 2022. Read the full article by clicking here. 

A restaurant sales downturn that began in December continued into January. The industry posted negative sales growth for the first month since February of 2021. Sales growth was –0.9% in January, a drop of 2.9 percentage points compared to the December growth rate. Despite the disappointing results, the industry is better positioned from a sales perspective compared to over a year ago. Click here to read the full article from Nation's Restaurant News.