MenuDirections 2013: World Cuisines Deliver Health Through Flavor on Day Three Italian, Cuban, Caribbean and New American cuisines get the spotlight. The final day of MenuDirections focused on Italian, Cuban and Caribbean cuisine as [...]

By Daniel Campbell, research and development assistant, Food IQ As consumers, we love the fast casual market, we almost have to. Every strip mall you go to, every new development in town and every [...]

  By Emily Tod, Food IQ The right to choose has made its way into the foodservice industry, giving customers the reigns as to what makes up their meals. The everyday Joe puts on [...]

FoodIQ is seeking a Corporate Chef–someone who loves the business, thrives on insight-driven culinary work and is collaborative throughout the process. For inquiries, contact Mindy Armstrong at marmstrong@foodiq.net or Phil Daniels at pdaniels@marlinnetwork.com. [...]

The Marlin Network Breakfast helps you start your day further ahead because you’ll get so much done so quickly—network with industry leaders, eat amazing food, talk to cool people. It will, without breaking any [...]

Seven out of ten top trends identified on the NRA What’s Hot 2011 Survey made clear what chefs across the country are focusing on for their 2011 menu development: local sourcing of produce, meats [...]

Earlier in the year, research giant, TECHNOMIC, released its list of Fastest Growing Chains for 2010, and it’s been a popular topic of discussion ever since. Let’s look back to help us look forward [...]

There was a time when the commercial channel of the foodservice industry was strictly and clearly segmented. Quick-service’s approach to patrons and menu development was very different than family-style, casual or upscale/fine-dining. But, in [...]

It used to be that if a chef wanted to open a great restaurant, the name had to start with La or Le. Not today. The restaurant landscape is changing. Is it the economy? [...]

Farmers markets around the country are back in full swing for the summer growing season. These direct-to-consumer venues represent perhaps the purest expression of a growing consumer demand — and a growing consumer desire. [...]