Current Events & Food Trends
From the history of champagne to serving temp, learn all about serving champagne to guests with KaTom Restaurant Supply's guide.
Is beef on the way out or the way up? Join KaTom as we explore America's shifting meat preferences amid new and pressing concerns.
As hard ciders rise in popularity, bars and restaurants alike can benefit from adding these sweet beverages to their drink lineups.
What's for dinner? Insects! We spoke with Wendy Lu McGill about what restaurants stand to gain by adding bugs to the menu.
What are the types of cheese and how can you tell them apart? KaTom has answers about cheese types and their uses.
Delivery has become a cornerstone of restaurant foodservice. Join KaTom as we discuss the drawbacks and benefits of different models.
What is fair trade coffee? What about organic? Rainforest Alliance? Join KaTom as we explore the meaning and value of coffee certifications.
The flavors of Americanized cuisines are certainly delicious, but have you ever wondered what authentic recipes they're imitating?
What is MSG? Learn more about this tasty – and controversial – additive and find out what, if any, health effects it has.
What exactly makes seafood sustainable? Join KaTom as we take a deep dive into how restaurants and operators can source seafood responsibly.
If you're interested in buying organic produce, it's important to understand the USDA standards and regulations for growing and selling it.
Thanksgiving weekend shopping trends may fluctuate, but local businesses are happy to provide consumers with their Black Friday coffee fix.
Nashville hot chicken spread like wildfire when it first came on the national culinary scene. Explore the reach of this regional food here.
Visa is offering a monetary reward to operators willing to run a no-cash restaurant, but cashless eateries are trending for other reasons.
Despite modern innovations and advances in technology, much of the food we eat today isn't too different from the meals of the past.
Coffee's been making waves in the foodservice industry for decades. Learn more about its history and where it might be going in the future.
There are many reasons to rebrand a restaurant, but a poorly executed rebrand can hurt business. Learn from these restaurant reinventions.
KaTom takes you on a tour of North Carolina's livermush festivals (yes, plural) and other unique food festivals across America.
Join KaTom and Chef Mike McCarty as we discuss the safety and appeal of oysters, as well as alleviating consumers' common oyster fears.
After 30 years, the United States won at the Bocuse d'Or – twice. KaTom explores why most Americans haven't warmed up to the competition.
In the culinary world, receiving a Michelin star will elevate the reputation of a restaurant and its chef. But why do they still matter?
Adhering to religious dietary laws can be a challenge when dining out, but kosher and halal restaurants provide options for the devout.
KaTom explains how mini dessert options can increase profits and enhance the guest experience at restaurants, buffets, and catered events.
Alcohol laws vary from state to state and between counties. Will local drinking laws keep your restaurant from serving alcohol on Sundays?