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.

Consumers are hungry for mozzarella, and operators are ready to satisfy their appetite. According to Datassential, 76% of restaurants feature traditional mozzarella as a menu mainstay; another 11% offer it as a seasonal item or special. When it comes to fresh mozzarella, 41% offer it all the time, and 24% do so on a limited basis.

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.

It’s interesting to know how mozzarella is made. For the industry, however, what’s even more compelling is how mozzarella is consumed.

Its history in Italy and the United States underscores an important fact about mozzarella cheese: Although they all share the name “mozzarella,” there are actually several different varieties of the beloved Italian cheese, each with its own unique characteristics.

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.

How can operators alleviate consumer concerns over returning to restaurant dining? Learn more here:

People are relishing normalcy wherever they can find it these days. For some, that means sipping a fruity drink under a patio umbrella at a restaurant that not very long ago wasn’t open for in-person dining. Although the signs of the coronavirus are ever-present—waiters wearing masks, tables spaced 6 feet apart—diners once again have the ability to eat a meal they didn’t cook themselves, surrounded by more than just the people they live with.