Apr 28, 2017
More and more consumers, whether they are vegans, vegetarians or flexitarians are demanding vegetable dishes as their go to center-of-the-plate entrees. Consequently, chefs are becoming more innovative when it comes to creating vegetable-based dishes as their signature stars.
Apr 21, 2017
This week is VegWeek 2017, which was first launched back in 2009 by former Maryland Senator Jamie Raskin. He believed if people gave up eating meat one week out of the year, Americans could help protect the planet.
Apr 11, 2017
The 39th Pig Cooking Contest was held this past weekend in North Carolina – USA’s largest whole hog BBQ. It was also the 9th annual Baconfest Chicago event last month. It is primarily a tasting event featuring the most creative bacon dishes and beverages created by Chicago chefs and mixologists.
Apr 07, 2017
Custom Culinary® stands ready, willing, and able to help you put great tasting vegetarian options on your restaurant's tables. Click to read more!
Mar 31, 2017
As March (National Sauce Month) comes to a close, I wanted to post about Cuba’s national sauce, Mojo. According to Datassential MenuTrends, the growth on U.S. menus of Mojo sauce since 2005 has been 18%.
Mar 27, 2017
Did you know that March is National Noodle Month? To celebrate, I have been trying to gather a group here in Lombard to go downtown to slurp some ramen before the month comes to an end.
Mar 16, 2017
Following up on Small Healthy Changes – Part I, which discussed our healthy recommendations for lunch, I would like to post Part II, which addresses dinner.
Mar 13, 2017
March is National Nutrition Month®. ChooseMyPlate.gov has a surplus of marketing materials and tools that educate people on the small healthy changes they can make every day to decrease their consumption of added sugars, saturated fat and sodium in alignment with the Dietary Guidelines for Americans.
Mar 01, 2017
Our 2nd culinary trend of 2017 highlights the proliferation and rapid growth of clean cuisines.
Feb 24, 2017
Potatoes have come a long way since instant mash potatoes. Today’s chefs are innovating their menus and experimenting with flavors utilizing different cooking techniques like roasting, smoking, frying, smashing, and more.
Feb 17, 2017
February is National Snack Food Month. Click to read about the latest trends in snacks.
Feb 08, 2017
Celebrate National Hot Breakfast Month with innovative breakfast sandwiches that go beyond the traditional ingredients.
Feb 02, 2017
Our 1st culinary trend of 2017 highlights the proliferation and rapid growth of the flavorful Cuban cuisine.
Jan 26, 2017
The classic version of bisque is a strained broth known as coulis made from crustaceans (shellfish – lobster, crap, shrimp or crayfish). The term was coined because the classic version refers to how the shellfish is twice cooked (bis cuites).
Jan 23, 2017
The general definition IoT is the interconnection via the Internet of computing devices embedded in everyday objects, enabling them to send and receive data. How will IoT potentially work in foodservice?
Jan 10, 2017
A relevant topic right now is the sodium reduction guidelines established by the FDA back in 2016. Their proposed voluntary sodium reductions were intended for a number of food categories; thus, the FDA is soliciting dialogue with the public to obtain feedback on their proposed two-year and ten-years targets.
Jan 04, 2017
Our team is ready to assist you in celebrating National Soup Month and jump-start your 2017 profitably.
Dec 22, 2016
The Custom Culinary® team never ceases to amaze me when it comes to identifying relevant industry trends. Looking back on 2016, they had some great picks - Smoke 2.0, Hawaiian Hits The Mainland, Spice Beyond Heat, etc., to name a few.
Dec 19, 2016
Hot foods are certainly not all that new, but the new wave of chili pepper–based dishes will balance pure spice with citrusy, roasted and piquant flavors. Aromatic spices like turmeric, cardamom, paprika, cumin, ginger and nutmeg will go hand in hand with chilies to deliver layers of flavor with more complexity than just heat itself.
Nov 28, 2016
The festive period between Thanksgiving and New Year’s is acknowledged as a smart caterer’s delight. To best capitalize on this window of opportunity, both commercial and non-commercial operators have to plan well in advance of the holidays to make sure they organize the proper resources.
Nov 23, 2016
Our final culinary trend of 2016 highlights aromatic chili peppers and spice blends that deliver nuanced and layered flavors.
Nov 11, 2016
Did you know that November is World Vegan Month, which was created by The Vegan Society? Currently 5% (16 million) of the U.S. population is vegetarian and half of those individuals are vegan.
Nov 03, 2016
Millennials have become a key demographic in foodservice based on their eating-away-from-home behavior, thus it is important to study and familiarize your organization with their marketing touch points.
Oct 26, 2016
Every restaurant owner out there is looking to find new ways to increase their check average. One of the net results of increased competition forces, and hopefully inspires, restaurateurs and chefs alike to "Raise the Bar".
Oct 24, 2016
The typical “Food eVangelist” is an individual that is social media savvy and tends to engage online at least four plus times per week. They ask interesting and challenging questions since they have deep concerns about the food industry.
Oct 20, 2016
Our 9th culinary trend of 2016 highlights the proliferation and rapid growth of gourmet bar bites on menus across the US.
Sep 22, 2016
September is Bourbon Heritage Month. Consequently, I read a great article on The Salt from NPR about the history of one of the leading bourbon brands, Jack Daniels.
Sep 19, 2016
Our 8th culinary trend of 2016 highlights the proliferation and rapid growth of “Instagram-worthy” Entrée Bowls on menus across the US.
Sep 19, 2016
Historically, America bowls were relegated to soup, salad, cereal and pasta dishes. With the ease of handling, the “bowl” offers operational friendly dishes to build easy-to-eat entrées for lunch and dinner offering warm aromatic broths, dressings or light sauces and colorful crisp vegetables, noodles, rice or grains.
Sep 06, 2016
Americans are demanding more protein in their diet. The big shift? Consumers are finding plant-based protein more favorable while animal protein has slipped slightly in preference. Numerous factors are driving the shift from fauna to flora.
Aug 25, 2016
With the Minnesota State Fair starting today (August 25 – Labor Day September 5), I thought I would share my picks for what promises to be the top mash-up foods for this year.
Aug 23, 2016
Adding unique signature condiment flavors to your current menu that differentiate you from your competitors can increase variety, check averages, profits, creative outlet for chefs, and opportunities for staff to highlight your local signature flavor.
Aug 15, 2016
Our 7th culinary trend of 2016 highlights the proliferation and rapid growth of ethnic condiments on menus across the US.
Aug 09, 2016
Have you ever experienced Filipino food? Thanks to the immigrants in the Philippines, Filipino is now considered the ultimate Asian fusion cuisine. What global cuisine will become the next major trend?
Jul 20, 2016
Hawaiian cuisine is bright, bold and complex, and much of the Hawaiian culture is based on eating.
Jul 14, 2016
Our 6th culinary trend of 2016 highlights the proliferation of Hawaiian cuisine and ingredients on menus across the US.
Jul 11, 2016
The Custom Culinary® Team is on its way to NACUFS Idea'16 in Anaheim. We are all excited since we will be sampling our new line of Craft Toppings™!
Jun 23, 2016
In recognition that celebrity marketing is an effective way to promote products, several produce manufacturers and marketers teamed up with the Partnership for a Healthier America to enlist celebrities (e.g., actors, sports people) to promote fruits and vegetables.
Jun 16, 2016
Healthy is in! More consumers are moving towards healthier options, alternate proteins, and simple substitutions.
Jun 13, 2016
Our 5th culinary trend of 2016 focuses on “Stealth Health”, or strategies on putting a healthy twist on menus without sacrificing flavor.
Jun 02, 2016
Nancy Kruse’s education session was all about menu innovation disruption – simple ingredients, programmed dieting no longer being popular, comfort food, breakfast 24/7 and ethnic experimentation
May 27, 2016
Ready to celebrate National Burger Day? Suggestion: Follow #NationalBurgerDay to get some fun menu ideas!
May 25, 2016
Rediscovering regional American food is all about the celebration of heirloom recipes and cooking techniques which are derived from specific areas in the United States (Pacific Northwest, Southwest, Deep South, Midwest, Northeast and Mid-Atlantic, and Southeast).
May 17, 2016
Our 4th culinary trend of 2016 highlights and celebrates regional American foods, ingredients, and notable cooking techniques.
May 12, 2016
May is National Hamburger Month. Given I could not pinpoint the origin of National Hamburger Month, I thought I would share some factual insight about burgers based on some online content I read recently.
May 03, 2016
Pizza is trending at its highest level in four years. The average consumption per consumer is up from 3.4 occasions in 2014 to 4.0 occasions in 2015.