SHOPPING CART
 Are Veggie Burgers the Next Wave of Better Burgers?Apr 24, 2018The new generation of vegan meat is democratic in its reach. Accepted by meat-eaters, and applauded by vegans, this shift offers a nudge to celebrate all ingredients and lead with flavor. |
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 6 Tips to Kickstart Creative Menu PlanningApr 18, 2018Proactive menu design is on the to-do list of many restaurateurs. Here are 6 tips to energize your creative thinking and set you on the path toward routine planning. |
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 Low Country JambalayaApr 09, 2018"It is said that Cajun food on New Year’s Day brings good luck. I always try to start out the New Year with jambalaya as part of the menu. I can use all the luck I can get!" Chef Mike Speranza |
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 Lowcountry LowdownApr 06, 2018Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia. |
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 Spring Produce Brings InspirationApr 03, 2018Fresh herbs for bright green sauces, purslane to top a spring salad and wild morels to round out a veggie stir-fry are just the start of why seasonal eating is appealing. |
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1_100.JPG "Pressing for Progress Everyday") Pressing for Progress EverydayMar 27, 2018On March 8, we saw our social feeds fill with #pressforprogress to acknowledge International Women’s Day. As we look forward, we will remind ourselves that days like these shouldn’t be a one day event. |
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 Bowl MovementMar 22, 2018It’s not a secret that we’ve been a bit obsessed with noodle bowls lately. In fact, we’ve named it one of our top trends for 2018 and expect the trend to hang on beyond this year. Let us explain. |
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 Why Sauces Matter in Menu DevelopmentMar 14, 2018Familiar sauces, especially those rooted in favorite cuisines, give us a foundation for introducing new flavor profiles and ingredients that diners may not have chosen if they stood alone. |
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 Noodle Bowl ObsessionMar 05, 2018Asian noodle bowls combine elements of rustic simplicity with complex, rich flavors—making this culinary category one of the most exciting to hit American menus in recent years. |
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 Bowl ExplosionMar 05, 2018Historically, in the United States, bowls were relegated to soup, salad, cereal and pasta dishes. Today, bowl dishes have reached a whole new level. Click to read more! |
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 6 Steps for Insight-Driven Menu InnovationMar 01, 2018Introducing a new menu item doesn’t have to be a roll of the dice. With intelligent menu design using a fact-based approach, you can take your menu to new heights. |
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 The Flavor of Chipotle is Still GrowingFeb 22, 2018It wasn’t too long ago that chipotle, a dried and smoked red chili, made an appearance on top trends lists. Now, from entrees, to snacks, to beverages, chipotle is ubiquitous. |
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 The Growing Potential of PonzuFeb 14, 2018Growing in popularity, expanding across menu types and as versatile as the most impactful ingredients that have come before it, we believe Ponzu has staying power. |
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 Umami BombFeb 08, 2018Harness the power of umami to create menu items that are savory, craveable and rich in complex flavor. |
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 The Fifth TasteFeb 05, 2018Many of the products that Custom Culinary® has available in our branded portfolio provide simple operational solutions for adding a ton umami flavor to dishes. Click to read more! |
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 Umami Completes the PlateFeb 02, 2018While only 28% of consumers claim to know umami, according to Datassential, we would bet that 100% would miss the flavor profile if it wasn’t already part of their favorite meals. |
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 The New Version of HealthyJan 24, 2018Dieting and cutting calories have stepped aside to allow room for a more modern mindset that puts wellness front and center. In essence, the goal is the same, but the language is quite different. |
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 Soup Trending on Today's MenusJan 17, 2018Menu items that are the most familiar give us the freedom to introduce exotic spices, trending proteins and global flavors. |
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 2018 Top 10 Trends OverviewJan 12, 2018The team at Custom Culinary® is always on the hunt for the next big ideas in foodservice—leveraging our wide array of tools to deliver best-in-class insights. Whether we find inspiration in the kitchen or from the mind of the consumer, it’s all supported with industry research and the products to make your menu stand out from the crowd. |
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 2018: A Year Primed for Big FlavorJan 03, 20182018 trends point to a deeper exploration of flavor-rich ingredients, cuisines and spices. We have the opportunity to deliver with authentic flavors, bold sauces and dependable bases. |
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 Holiday Bar BitesDec 20, 2017It's time for holiday appetizers! Click for recipe inspiration specific to holiday bar bites! |
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 2017 Year in ReviewDec 18, 2017Click to review our 2017 trends and take a sneak peak at our upcoming trends for 2018! |
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 Comfort FoodsDec 06, 2017The weather is getting chilly! Click for comfort food recipes from Custom Culinary®! |
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 World Vegan MonthNov 28, 2017November is World Vegan Month! Click to read benefits of a vegan diet along with Custom Culinary® vegan recipes. |
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 Thanksgiving Side DishesNov 16, 2017Turkey is always the star at Thanksgiving, but we are featuring Thanksgiving side dishes that will be sure to steal some of the spotlight! |
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 Craft + Cocktail + CuisineNov 03, 2017As the holiday season is upon us, we could think of no bigger or more appropriate food trend to highlight than those that involve wines, spirits, beers and cordials. Click to read more! |
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 World Pasta DayOct 26, 2017Do you know how many different pasta shapes there are? Click to find out! We also share some great pasta recipes from Custom Culinary®! |
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 Smart Pizza MarketingOct 20, 2017October is National Pizza Month! We are featuring a Kansas City company who is launching a food truck and using social media to build brand visibility. Click to read about their strategy along with some Custom Culinary® products that go great on pizza! |
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 Sustainable SeafoodOct 17, 2017It's National Seafood Month so we are featuring the company, Sea to Table, and a few of our favorite seafood recipes! Click to read more! |
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 Expedition: South AmericaOct 03, 2017We often talk about how the United States is the great melting pot of cultures. One could say the same about the cuisine of South America. Various cultures and cuisines have all played a part in influencing the food of this diverse continent. Click link to read more! |
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 National Honey MonthSep 28, 2017September is National Honey Month! Click to read about our culinary creations using honey! |
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 Oktoberfest USASep 21, 2017Oktoberfest is here! Click to read some of the Custom Culinary® recipes that feature beer and how Chicago local breweries are aiming to offer more authentic German-style amber ale! |
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 Rice BiodiversitySep 12, 2017September is National Rice Month. This spotlight feature is on Lotus Foods, a company that focuses on importing handcrafted rice from small family farms to the U.S. |
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 Side Dishes - From Side to StarSep 05, 2017Both independent and chain restaurants are now using innovative side dishes to their benefit to increase traffic and check averages. Click to read more! |
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 Farmer's Market PeachesAug 28, 2017August is National Peach Month. Click the link for peach recipe ideas beyond desserts! |
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 Hot AustinAug 17, 2017The Austin Chronicle Hot Sauce Festival is this Sunday, August 20th. Founded in 1990, it has evolved into the largest family friendly competition of its kind - an estimated 10,000 people attend! |
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 Chicken Sandwich LTO'sAug 10, 2017Summer is a perfect time to feature healthy and fresh items as LTOs to test for future menu permanency. |
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 Soup-er NourishingAug 04, 2017Comfort 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. |
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 NACUFS 2017Jul 27, 2017The 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! |
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 Pickled VegetablesJul 20, 2017Summer is a great time to make pickled vegetables. Click to read how pickled vegetables are reaching new heights! |
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 Crème AnglaiseJul 17, 2017Crème 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! |
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 Tropical Asian Heats Up!Jul 06, 2017America 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. |
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 Fast Casual Lobster RollsJun 23, 2017Summer is a great time to eat lobster! Click to read about places that serve great lobster while also giving back to their community. |
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 Ketchups with a KickJun 15, 2017Ketchup is an ingredient used across menus worldwide. Click to read how you can innovative this universal ingredient! |
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 Socially Responsible FalafelJun 08, 2017Monday, June 12th is International Falafel Day. Falafels are gaining popularity on America’s menus since they are a meatless option for veg-centric diners. |
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 Regional American BBQJun 02, 2017All in all, Americans as a whole are pretty savvy and passionate about food and dining, specifically around Regional American BBQ. |
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 Sriracha 2.0May 25, 2017Menu innovators are currently asking, “What will be the next Sriracha (a.k.a. Sriracha 2.0)?” |
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 Between the Bun StatisticsMay 15, 2017May is National Hamburger Month. Recently, Technomic Inc. released some eye-opening statistics validating the popularity of burgers in America. |
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 National Hoagie DayMay 05, 2017Friday, 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. |
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 AM Flavors on PM MenusMay 04, 2017Breakfast 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. |
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 Veg-CentricApr 28, 2017More 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. |