Half & half has carved out an indisputable spot in the coffee category. Datassential research confirms, in fact, that operators use half & half in the front of the house more than any other type of cream, due in part to its popularity as a coffee add-in. But one-third of operators also use it as a back-of-house ingredient.

Over the past year, a majority of operators streamlined their menus to manage through the pandemic. In fact, the National Restaurant Association’s 2021 State of the Industry Report showed that 63% of fine dining and half of casual and family dining restaurants now offer fewer items.

From the frothy crown on a chocolate milkshake to a topping that takes a Belgian waffle to the next level, whipped cream is having a moment.

If there’s one thing that people can agree on, it’s cheese. In fact, the average American eats 39 pounds of cheese a year. 

The ripple effects of COVID-19 on the U.S. food industry has created volatility in the cheese industry as well. Learn how operators are adjusting.

By summer, after shelter-in-place guidelines were lifted, indoor dining had resumed around the country (with restrictions varying by state). But with infection rates rising, a number of regions are again significantly restricting or shuttering dine-in service, forcing many restaurant operators to focus on outdoor dining as an alternative.

Cheddar ranks as Americans’ second most-loved cheese variety. What do operators need to know about this variety of cheese in order to keep that love strong? Find out here:

Digital food orders have grown at an average annual rate of 23% since 2013, so it isn’t surprising that some restaurants have found fulfilling the constant influx of delivery requests challenging.

Is third-part delivery right for your operation? Learn more here:

Few global events have disrupted the U.S. food industry—from farm to table—as significantly as COVID-19. The ripple effects of that disruption have created volatility in the cheese industry as well.