in this issue—foodservice spotlight
CONTENTS
47
hospitality
matters
cheese
focus
VOL. 46, NO. 2
SPRING 2016
32
38
top
culinary trends
92
global
eats
(continued, p. 9)
20 Chefs Who Are Starting a Revolution
Te infuence of these seven people goes far beyond their skills in the
kitchen: Tey're changing the food world with high-profle vegetable
creations, improved access to healthier foods, a diferent take on fast food
and fne dining, and more.
38 Five Prominent Culinary Trends for 2016
From veggie-centric meals to game-changing fried chicken dishes, these
are the top food themes emerging on menus around the country.
47 q&a
Hospitality Matters
Union Square Hospitality Group's Richard Coraine talks about the
importance of passion, leadership, and sourcing in restaurant success.
92 global eats
Emerging Cuisines
Te distinctive favors of Singapore, Portugal, and Peru are taking the
spotlight on menus.
97 q&a
Digging All In
Adam Eskin, the mastermind behind farm-to-table, fast-casual chain
Dig Inn, is fully committed not only to growing his business—but also
fostering a true community for his employees and diners.
COVER: PHOTO: © STOCKFOOD/URBAN, MARTINA
81 special report
The State of the Specialty
Food Industry 2016
Read highlights from this annual survey, including sales by
retail segments and foodservice, the fastest-growing catego-
ries, and benchmarking supply-chain data.
SPRING 2016 7
