Chain restaurants aren’t the only ones cooking up “under x calorie” menus. In fact, they may be looking over the shoulder of talented C&U chefs like Jonna Anne from SUNY Geneseo. Her recipe, “Vegetable Pasta Toss in Light Cream Sauce” combines lots of fresh, colorful veggies with a parmesan-evaporated milk sauce for a flavorful, hearty […]

As 2011 came to a close, the experts weighed in with their predictions for the New Year. More healthy options, local foods and comfort foods were on everyone’s list. Below are links to a few of our favorites: Mintel 2012 Predictions NRA/ACF “What’s Hot” Survey NRN’s Trendwatcher Roundup NRN Food Writer’s Top Trend List […]

With a month of 2012 already under our belts, we’ve all had some time to reflect on the flurry of trend predictions that closed 2011. Economic factors like high unemployment and low disposable income are still weighing heavily on the foodservice industry, even though it has been a rare bright spot in the recovery. In […]

Visit www.BarillaFoodserviceRecipes.com for 100 recipes, all complete with nutrition information. We’ve created best-in-class search filters to make it easier than ever to find the perfect recipe for any operation or occasion. […]

Marketing Executives GroupTM: May 20 in Chicago, IL National Restaurant Association Show (NRA) Booth #4054: May 21-24 in Chicago, IL Association for Healthcare Foodservice (AHF) National Conference: June 5-9 in Phoenix, AZ Tastes of the World Chef Culinary Conference at University of Massachusetts: June 12-17 in Amherst, MA Technomic Trends & Directions: June 22 in […]

Executive Chef Matt Harding’s menu at Bravo Italian restaurants runs the breadth of authentic Italian cuisine, from indulgent dishes to lighter Mediterranean fare. One mainstay of the menu is his “Penne Mediterranean.” It’s a dish that proves better-for-you choices don’t have to taste or seem like sacrifices. The combination of sun-dried tomatoes, spinach, fresh herbs […]

Trending Now: Healthy Menu Choices in the Spotlight The recent release of the FDA’s proposed guidelines for menu labeling has taken the foodservice industry one step closer to the required posting of calorie and nutritional information. With final regulations expected by the end of 2011, and compliance 6 months to a year after that, operators […]

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Due to the success of the program, we’re giving C&U operators another chance to win. At Barilla, we’ve combined our knowledge of pasta and culinary expertise to develop a step-by-step DVD training tool to help you get the most productivity and efficiency out of your back-of-house staff. Learn the do’s and don’ts from the pasta […]

Barilla On Tour

Barilla On Tour Barilla supports various groups in the foodservice industry. Here’s where you might see (or have seen) Barilla Q1 2011. Child Nutrition Industry Conference: January 16-18 in Seattle, WA Culinary Institute of America (CIA) Worlds of Healthy Flavors: Jan. 19-21 in Napa Valley, CA Buyer Interactive Trade Alliance & Conference (BITAC): Jan 30-Feb […]

Good To Know: Experts’ Predictions for 2011 Trends As 2010 came to a close, the experts weighed in with their predictions for the New Year. New-and-improved kids’ menus, local and authentic ingredients, and more healthful options were on everyone’s list. Below are links to a few of our favorite trendwatchers’ lists: Mintel 2011 Forecast: For […]

Innovators: Chef Steven Farley, Artisan’s Brewery and Italian Grill Though he doesn’t call it that, Chef Steven Farley of Artisan’s Brewery and Italian Grill in Tom’s River, New Jersey serves up “indigenous” fare every season, and often uses pasta as a platform to make local seafoods and vegetables more approachable. His “Radiatore with Lobster and […]

As 2011 gets underway, we’ll be watching to see how – and if – the experts’ predictions for trends in the New Year begin to take shape. Mintel’s 2011 trend forecast listed Menu Transparency, Healthy by Association, Exemptions to the Rule, Indigenous Ingredients and Automated Menus as their top 5 trends. (for the full forecast, […]