in this issue
CONTENTS
VOL. 48, NO. 2
SPRING 2018
54
26 5 Innovators Who Are Upping the
Foodservice Ante
Traditional foodservice venues—such as hospital cafeterias
and museum restaurants—are now at the forefront of culi-
nary trends, and are in many cases competing with the top
dining destinations in their areas.
38 Innovators Make Healthy Change Easy
A panel of disruptors discussed how their breakthrough
innovations are inciting a shift in what Americans eat and
how they obtain food.
46 The New Children's Menu
As millennial parents demand healthier meals for their chil-
dren, restaurants are swapping in new options for
young diners.
48 q&a
The Changing Model of Fine Dining
Foodservice stakeholders weigh in on the factors that have made fine
dining less formal and more approachable.
51 trend watch
Winter Fancy Food Show Trends
Members of the Specialty Food Association's Trendspotter Panel
trolled the aisles of the recent show in San Francisco in search of trends.
Here's some of what they found.
COVER: LEE ANNE WONG PHOTO: HAWAIIAN AIRLINES
(continued, p. 9)
26
10
SPRING 2018 7
