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Veg-Centric

Veg-Centric

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.

VegWeek 2017

VegWeek 2017

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.

Bacon, Bacon, Bacon

Bacon, Bacon, Bacon

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.

Plant-Based Power

Plant-Based Power

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!

Mojo Sauce

Mojo Sauce

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%.

Chicago Ramen

Chicago Ramen

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.

Small Healthy Changes - Part II

Small Healthy Changes - Part II

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.

Small Healthy Changes - Part I

Small Healthy Changes - Part I

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.

Clean Cuisine

Clean Cuisine

Mar 01, 2017

Our 2nd culinary trend of 2017 highlights the proliferation and rapid growth of clean cuisines.

Potato Lovers Month

Potato Lovers Month

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.

Snacks - Healthy Future

Snacks - Healthy Future

Feb 17, 2017

February is National Snack Food Month. Click to read about the latest trends in snacks.

Breakfast Sandwiches

Breakfast Sandwiches

Feb 08, 2017

Celebrate National Hot Breakfast Month with innovative breakfast sandwiches that go beyond the traditional ingredients.

Welcome to Cuba!

Welcome to Cuba!

Feb 02, 2017

Our 1st culinary trend of 2017 highlights the proliferation and rapid growth of the flavorful Cuban cuisine.

Lobster Bisque

Lobster Bisque

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).

Future Trend: IoT (Internet of Things)

Future Trend: IoT (Internet of Things)

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?

Low Sodium Soups

Low Sodium Soups

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.

January: National Soup Month

January: National Soup Month

Jan 04, 2017

Our team is ready to assist you in celebrating National Soup Month and jump-start your 2017 profitably.

Foodservice Trends 2017

Foodservice Trends 2017

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.

Spice Beyond Heat

Spice Beyond Heat

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.

Smart Caterer's Delight

Smart Caterer's Delight

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.

Custom Culinary® November 2016 Trend: Spice Beyond Heat

Custom Culinary® November 2016 Trend: Spice Beyond Heat

Nov 23, 2016

Our final culinary trend of 2016 highlights aromatic chili peppers and spice blends that deliver nuanced and layered flavors.

Vegan at Your Doorstep

Vegan at Your Doorstep

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.

Millennial Marketing Touch Points

Millennial Marketing Touch Points

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.

Raising the Bar

Raising the Bar

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".

Food eVangelists

Food eVangelists

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.

Custom Culinary® October 2016 Trend: Raising the Bar

Custom Culinary® October 2016 Trend: Raising the Bar

Oct 20, 2016

Our 9th culinary trend of 2016 highlights the proliferation and rapid growth of gourmet bar bites on menus across the US.

Bourbon Heritage Month

Bourbon Heritage Month

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.

Custom Culinary® September 2016 Trend: Bowled Over

Custom Culinary® September 2016 Trend: Bowled Over

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.

Bowl Concepts, More than a Fad

Bowl Concepts, More than a Fad

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.

Fauna to Flora

Fauna to Flora

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.

Minnesota State Fair: Mash-Up Foods 2016

Minnesota State Fair: Mash-Up Foods 2016

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.

Rediscovering the Condiments

Rediscovering the Condiments

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.

Custom Culinary® August 2016 Trend: The Condiment Craze

Custom Culinary® August 2016 Trend: The Condiment Craze

Aug 15, 2016

Our 7th culinary trend of 2016 highlights the proliferation and rapid growth of ethnic condiments on menus across the US.

Global Cuisine - What's Next?

Global Cuisine - What's Next?

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?

Hawaiian Hits the Mainland

Hawaiian Hits the Mainland

Jul 20, 2016

Hawaiian cuisine is bright, bold and complex, and much of the Hawaiian culture is based on eating.

Custom Culinary® July 2016 Trend: Hawaiian Hits the Mainland

Custom Culinary® July 2016 Trend: Hawaiian Hits the Mainland

Jul 14, 2016

Our 6th culinary trend of 2016 highlights the proliferation of Hawaiian cuisine and ingredients on menus across the US.

NACUFS (Anaheim) Bound

NACUFS (Anaheim) Bound

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™!

FNV Marketing Campaign

FNV Marketing Campaign

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.

Stealth Health

Stealth Health

Jun 16, 2016

Healthy is in! More consumers are moving towards healthier options, alternate proteins, and simple substitutions.

Custom Culinary® June 2016 Trend: Stealth Health

Custom Culinary® June 2016 Trend: Stealth Health

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.

2016 Restaurant Show

2016 Restaurant Show

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

National Hamburger Day

National Hamburger Day

May 27, 2016

Ready to celebrate National Burger Day? Suggestion: Follow #NationalBurgerDay to get some fun menu ideas!

American Regional

American Regional

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).

Custom Culinary® May 2016 Trend: Rediscovering Regional American

Custom Culinary® May 2016 Trend: Rediscovering Regional American

May 17, 2016

Our 4th culinary trend of 2016 highlights and celebrates regional American foods, ingredients, and notable cooking techniques.

National Hamburger Month

National Hamburger Month

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.

Pizza USA

Pizza USA

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.