The elderly represent a steadily expanding segment of the U.S. population. While they’re not traditionally thought of as dining connoisseurs,those who live in senior homes and assisted living facilities are increasingly being treated to quality, veggie-centric fare.

Your interest in the delivery-only restaurant model makes smart business sense. Consumer demand for meal delivery is expected to grow 12 percent annually over the next five years. The numbers add up to a virtual restaurant trend that goes beyond traditional carry-out or pizza sales.

No one has to tell you that country club management faces new challenges every year. Whether you direct general operations or oversee food and beverage, the dining room is still one of your best assets for keeping country club members happy. We offer these eight ideas to incorporate into your plans for upgrading membership experience and growing new revenue.

With a new year on the horizon, it’s a good time to try something new. Introducing roasted purple brussels sprouts, a fun foray from the traditional green sprouts and just as tasty.

When a nationally recognized news source publishes a list of top-rated restaurants, you take notice. When the roster focuses on more than two dozen eateries in the Los Angeles area alone that serve the best veggie burgers available, you have to take a second look.

With the sizzle of summer just around the corner, how do you wrap up hot new menu ideas and still stay cool? Start with a nutritious profile, crisp romaine leaves and a little culinary imagination. Bundle those three ingredients together, and make healthy lettuce wrap recipes part of your summertime menu specials.

The guest-pleasing power of fresh vegetables always fires up culinary creativity. Commercial kitchens across the country are turning premium produce into palettes of flavors and colors. As your food service operations develop new twists on favorite vegetables, one thing never changes: Food presentation can make or break your best dishes.