At the National Restaurant Association’s 2016 Nutrition Executive Study Group, registered dietitians at CSSI Marketing + Culinary agency, discussed how their recent research and restaurants’ needs have led to the rise of “chefticians,” hybrid roles that combine dietitians' and chefs' skill sets and priorities in the evolving nutritional landscape.

The growing hunger for ethnic cuisine among restaurant patrons shows no signs of slowing.  Here are some tips for tapping into the trend.

According to the 2016 Restaurant Industry Forecast, 57 percent of adults say they look for limited-service restaurants that serve locally sourced food, while 45 percent say an important factor is the availability of organic or environmentally friendly food. Start small when incorporating local or seasonal ingredients on menus. 

One of today’s hottest culinary trends is root-to-stalk cooking, in which chefs utilize most, if not all, of a plant in their dishes. Learn how to reduce waste and wow guests at the same time.

There’s no question that today’s consumers crave locally grown produce. Even so, the variability of local produce and coordinating with farmers can be challenging. Here are some ways to ease the path from farm to table.

Donna Hood Crecca, senior director at Technomic, Inc., offers suggestions pertaining to maximizing American whiskey’s popularity.

Restaurateur Gregory Kahn addresses the intricacies of handling guests with gluten sensitivities or celiac disease.

Ensuring that a menu-item is gluten-free starts with getting the right ingredients.

Front-of-the-house employees are key to safely addressing customers’ dietary concerns, including gluten. After all, your front-of-the house team is the first point of contact with guests. Check our four training tips.

Gluten can hide nearly anywhere in a restaurant kitchen — a bit of airborne flour, breading remnants in a fryer, a trace of wheat-based soy sauce on the grill. One of the biggest challenges in serving gluten-free meals is preventing cross-contact in a busy kitchen. Start by identifying points of potential cross-contact and developing protocols to reduce these risks.