SHOPPING CART
 A Toast to ToastSep 12, 2018Toast, the humble breakfast staple, is now a versatile canvas for all ingredients sweet and savory—thanks, of course, to the remarkable rise of avocado toast. Since growing 4,605% on menus over the past four years*, avocado toast has paved the way for even more unique open-faced sandwiches, artisan bruschetta and crostini. |
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 Has the Poké Peak Passed?Sep 11, 2018The triple digit growth and Limited-Time-Offer launches of the last 4 years have come as little surprise as the Poké bowl has infiltrated markets and grabbed the interest of health-minded consumers. |
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 CHEERS, TO TOAST!Sep 04, 2018One of the hottest trends to hit the menu since sliced bread is…well… sliced bread! |
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 Why 90% of Consumers Enjoy BrunchAug 29, 2018The most leisurely of the dayparts, brunch encourages guests to slow down, drink up, and enjoy the company of those around them. |
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 BBQ, the Perennial FavoriteAug 22, 2018As schools around the country reconvene, it feels as if the backyard grilling season may be winding down. But for barbecue, the term we affectionately reserve for low-and-slow smoked meats, the season goes all year long. |
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 Spices: The Gateway to New CuisinesAug 16, 2018Complex and bright, signature dishes from the African continent are bringing inspiration and new opportunities to chefs who are offering a spotlight on the vibrant flavors to lure in curious patrons. |
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 Hooked on SeafoodAug 08, 2018Seafood consumption is on the rise as consumers look to limit their red meat intake and embrace “flexitarian” dining habits. And with seafood found everywhere from lobster roll–themed food trucks to build-your-own “brown bag lunch” eateries, it’s never been a better time to consider how a catch of the day can bring in new business. |
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 A “Reel” Opportunity to InnovateAug 06, 2018Consumers are demonstrating a real affinity for seafood, willing to shell out a premium for quality when dining out. And, they’re hungry for seafood dishes that they wouldn’t necessarily make for themselves at home. But that doesn’t mean your menu items need to be overly complex. |
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 ACF 2018 is a WrapJul 31, 2018We’ve returned to our desks and have nearly caught up after a whirlwind of a week in New Orleans, LA for the annual American Culinary Federation convention. It’s one of our favorites, and this year did not let us down. |
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 Summertime Fairs, Festivals & Thrilling Food InspirationJul 25, 2018The season for fair food is in full swing, and innovation has been unleashed on the guests that partake in the ooey, gooey, fried goodness of summertime indulgences. |
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 For the Love of HollandaiseJul 23, 2018With the rise of innovative breakfast and brunch menus, Hollandaise is popping up in unexpected ways and reminding us of the deep and universal love for the classic sauce. |
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 Cruising the MediterraneanJul 13, 2018The next wave of global cuisine set to make a splash on American menus can be found along the Mediterranean coast. Diverse cuisines—French, Italian, Spanish, Algerian, Moroccan and Turkish, to name a few—are united through shared ingredients like olives, wheat, grapes and seafood. |
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 SAVOR THE MEDITERRANEANJul 09, 2018Expect to see Mediterranean flavors on menus this Summer, as chefs use ingredients from this sunny climate to create healthy and flavorful dishes. |
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 Half of U.S. Diners Just Ate an Asian-Inspired MealJul 03, 201851% of U.S consumers share that their most recent globally-inspired meal was an Asian food, flavor, or restaurant concept and that they're already thinking about their next chance to have this favorite cuisine again. |
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 Consumers Find Value in Choice & QualityJun 27, 2018According to Technomic, younger consumers place value on customization, uniqueness and innovation. Restaurant operators are meeting these desires while playing with new solutions that deliver choice, speed, quality, and freshness for the price customers are willing to pay. |
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 9 Steal-Worthy Examples of Brands Delivering ConvenienceJun 21, 2018Delivery competition heats up as national retailers and restaurants work to grab consumers with solutions that are easy, seamless, and fast. |
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 How Digital Trends are Impacting FoodserviceJun 12, 2018Moving at a faster pace than most and getting the attention of all, digital trends are front and center in the restaurant industry. |
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 Global Grab and GoJun 06, 2018From the hawker centers of Singapore to the roadside taquerias of Mexico—fresh and flavorful street food can be found all over the world. |
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 GLOBAL CONVENIENCE FOODSJun 05, 2018Exotic global foods have become such a fascination that a simple cup of fruit or a quick service burger doesn’t always do the job. |
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 Innovative Breakfast Menus for a Growing DaypartMay 31, 2018Push the breakfast limits to grab an adventurous consumer and to capitalize on the only daypart that’s growing right now. |
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 Innovation Shines at National Restaurant ShowMay 23, 2018The National Restaurant Association’s annual tradeshow kicked off this week, welcoming thousands of visitors to the Chicago area and filling the halls of McCormick Place convention center. |
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 Inspiration & Story: A Winning CombinationMay 16, 2018It’s still true: A simple story on the inspiration behind the dish, the cuisines that influenced the chef and the detail of the ingredients used may convince risk-averse consumers to try something new. |
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 Under the Big TopMay 08, 2018Carnival cuisine is the perfect way to boost sales by adding great flavor combinations and creative plating vessels that will surely bring groups of people together. |
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 Carnival CuisineMay 04, 2018Say the phrase “carnival food” and what comes to mind? Food on a stick, deep-fried anything and shareable snacks that make a visual impact. From the weird to the wonderful, over-the-top eats are making their way from the fairgrounds to the dining room. |
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 Healthier Meals are One Click AwayMay 01, 2018Innovation is meeting at the intersection of health and food to make it easier for consumers to eat better, all with digital tools at their disposal. |
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 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! |