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Chicken Sandwich LTO's

Chicken Sandwich LTO's

Aug 10, 2017

Summer is a perfect time to feature healthy and fresh items as LTOs to test for future menu permanency.

Soup-er Nourishing

Soup-er Nourishing

Aug 04, 2017

Comfort food to each of us is different. Whatever brings you back to your childhood, home life, culture and upbringing becomes your comfort food. One of the most compelling comfort foods, and one that touches to some extent everyone, is a hot bowl of wholesome and nourishing soup.

NACUFS 2017

NACUFS 2017

Jul 27, 2017

The National Association of College & University Food Services (NACUFS) held their National Conference in Nashville, TN this year from July 12-15. Click to read a recap of some conference highlights!

Pickled Vegetables

Pickled Vegetables

Jul 20, 2017

Summer is a great time to make pickled vegetables. Click to read how pickled vegetables are reaching new heights!

Crème Anglaise

Crème Anglaise

Jul 17, 2017

Crème Anglaise is French for “English Cream,” a classic light custard dessert sauce. Click to read how Custom Culinary® can help you add Crème Anglaise to your signature dishes!

Tropical Asian Heats Up!

Tropical Asian Heats Up!

Jul 06, 2017

America is the true melting pot. In today’s food world, we have access to almost any flavor or ethnically driven delight we desire. Increased global travel, the Food Network Effect and the shear diversity of our population have all played a part in this celebration of global foods, ingredients and flavors.

Fast Casual Lobster Rolls

Fast Casual Lobster Rolls

Jun 23, 2017

Summer is a great time to eat lobster! Click to read about places that serve great lobster while also giving back to their community.

Ketchups with a Kick

Ketchups with a Kick

Jun 15, 2017

Ketchup is an ingredient used across menus worldwide. Click to read how you can innovative this universal ingredient!

Socially Responsible Falafel

Socially Responsible Falafel

Jun 08, 2017

Monday, June 12th is International Falafel Day. Falafels are gaining popularity on America’s menus since they are a meatless option for veg-centric diners.

Regional American BBQ

Regional American BBQ

Jun 02, 2017

All in all, Americans as a whole are pretty savvy and passionate about food and dining, specifically around Regional American BBQ.

Sriracha 2.0

Sriracha 2.0

May 25, 2017

Menu innovators are currently asking, “What will be the next Sriracha (a.k.a. Sriracha 2.0)?”

Between the Bun Statistics

Between the Bun Statistics

May 15, 2017

May is National Hamburger Month. Recently, Technomic Inc. released some eye-opening statistics validating the popularity of burgers in America.

National Hoagie Day

National Hoagie Day

May 05, 2017

Friday, May 5th is National Hoagie Day. “Hoagie” is the name coined in Philadelphia for a big Italian sandwich and was declared the “Official Sandwich of Philadelphia” in 1992 by former Philadelphia mayor Ed Rendell.

AM Flavors on PM Menus

AM Flavors on PM Menus

May 04, 2017

Breakfast has come a long way in recent years from a creative standpoint. Sure, bacon and eggs or pancakes and French toast are still all-time staples, but chefs everywhere are taking this meal period to a whole new level.

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.