SHOPPING CART
 March is National Nutrition MonthMar 19, 2019Hospitals, universities, and schools are all getting in on the celebration with programming that supports staff, students, and guests with education, information, and proof that delicious doesn’t mean compromise. |
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 5 Funky Ways to Try KimchiMar 14, 2019Packed with flavor, Kimchi has hit menus in all sorts of ways—in traditional dishes, on the side, and in new creative mashups. |
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 Funky and FermentedMar 12, 2019Fermentation may be one of the oldest food preservation techniques known to man, but its application on today's menus hits on all the latest flavor trends. Contrast is the name of the game, and fermented ingredients deliver the sour, umami, tangy and funky notes that make menu items more memorable and balanced. Adventurous patrons are ready for kimchi, preserved fruits, infused vinegars and other fermented ingredients that tell a unique flavor story. |
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 Get Funky With FermentationMar 06, 2019I love fermented foods, not necessarily because they’re good for my gut, but because they taste good and open-up the opportunity to get creative on a huge range of dishes and menu segments. From burgers, bahn mi, and beyond… On breakfast and dinner menus, or as appetizers, fermented foods are popping up more and more because they are great flavor drivers. |
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 Meet you at the DinerFeb 26, 2019We have a soft spot for all things diner. Fun, approachable and with a clear point of view on what a modern diner can be, with a foot in the past and an eye toward the future. |
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 Adapting Ethnic Flavor Trends to Your MenuFeb 20, 2019The majority of consumers have an affinity for trying new foods and flavors--75% of U.S. adults, in fact. NPD Group confirmed this number in a recent study and went on to share that young adults especially continue to show interest for ethnic flavors and dishes. |
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 How to Jazz Up Retro ClassicsFeb 13, 2019The trend is High-Low Dining, and it is on the rise. Elevating classics with premium ingredients, on-trend condiments and other distinctive touches offer a nod to the past while embracing current consumer preferences. |
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 Reimagined RetroFeb 12, 2019It’s time to bring a little kitsch to your kitchen! Nostalgic eats like sloppy joes, deviled eggs and corn dogs are being reimagined to bring comfort food appeal to today’s menus. These ‘50s, ‘60s and ‘70s classics can be elevated with premium ingredients, on-trend condiments and other distinctive touches that nod to the past while embracing current consumer preferences. |
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 Redoing Retro ClassicsFeb 04, 2019Mark Twain once said “There is no such thing as a new idea. We simply take a lot of old ideas and put them into a sort of mental kaleidoscope.” It really doesn’t matter the topic I believe that to be true of everything, food and cuisine included. |
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 How Healthy Trends have Evolved (with 3 Trends to Watch)Jan 31, 2019Mindfulness, Probiotics, Plant “Meat”, and the Keto Diet are on this year’s trends lists, but are they really about healthy eating? |
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 Ghost Restaurants are Not HidingJan 24, 2019As restaurants work to solve for the surge in delivery, some are seeking new ways to meet the need without adding the costs. Enter the Ghost Restaurant. |
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 Is 2019 the Year of the Pegan?Jan 16, 2019Part-vegan, part-paleo, the Pegan diet is catching some buzz and finding a spot on many top trend lists. Is it a fad, or for real? |
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 Cheers to 2019 (and the trend predictions)!Jan 02, 2019Tahini desserts, the explosion of Za’atar, the rise of turmeric and ghost restaurants are on our watch list. What’s on yours for 2019? |
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 Soup is on!Dec 26, 201879% of consumers love a hot bowl of soup, and in the middle of holiday festivities, there’s nothing that ushers in a simpler, more comforting meal. |
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 Korean with ‘CueDec 21, 2018Korean BBQ hit the marketplace with a flurry of flavor and has since skyrocketed into a mainstream contender. What’s happening with this flavor profile now, and what can we expect next? |
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 Sauce InnovationDec 11, 2018We depend on sauces to deliver impactful flavor to our guests and to give us an approachable platform in which we can play. |
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 Gen Z loves their Ramen BowlsNov 27, 2018The noodle bowl obsession is still riding high. New restaurants are opening up, and consumers are eager to slurp up an interesting combination. |
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 Pass the Gravy!Nov 20, 2018From Southern-style breakfasts to Thanksgiving dinner, gravy is the comfort-food classic that can make a meal memorable. |
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 Hot Sauce Heat WaveNov 16, 2018There’s no denying the power sriracha has shown on restaurant menus over the past few years, and consumer demand for spicy flavors continues to grow. While “rooster sauce” is still going strong, don’t forget that variety *is* the spice of life! |
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 Vending MachinesNov 15, 2018Vending machines are getting a makeover and delighting us with the possibilities of healthy, sustainability-sourced meal solutions. |
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 BRINGING THE HEATNov 05, 2018It’s not just about Tabasco any more. Utilizing some unfamiliar methods and peppers, hot sauces have expanded into a plethora of unique infusions! |
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 Don’t Forget the CondimentsOct 31, 2018Considering the Sriracha craze, our love for BBQ sauces, and the brand loyalty of ketchup lovers, it’s easy to see that condiments have the potential to create a lasting impression. |
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 College & University Dining is a Segment to WatchOct 29, 2018A quick glance at dining hall menus will include highlights of all the recent menu trends. Vegan, vegetarian, plant-based and gluten-free items, for example, but that’s just the start. |
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 Elevated Fried ChickenOct 18, 2018Delectable seasonings, juicy meat and an unforgettable, satisfying crunch—is it any surprise that fried chicken is one of the world’s most beloved and popular foods? While most patrons are familiar with Southern-style buttermilk fried chicken, there’s truly a world of opportunity for introducing new marinades, batters/breadings, glazes and dipping sauces to your menu offerings. |
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 What’s Next for Meal Kits?Oct 16, 2018By hyperfocusing on consumer targets and partnering with grocery retailers, meal kit companies are leaning into their next phase of growth. |
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 3 Ways to Top a Chicken Sandwich (Plus 7 Sandwiches You Need to Try)Oct 11, 2018Fried Chicken Sandwiches has more wings, so to speak, than most sandwiches. It’s tried-and-true and can transcend trends, cuisines, and consumer generations. And if it’s a fried chicken sandwich, well, the likelihood of love at first bite goes up. |
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 BEYOND TRADITIONAL FRIED CHICKENOct 03, 2018Patriotic as this all sounds, fried chicken, as with any food, has evolved and even become global. I have seen many delicious adaptations of our focus in question in the last few years. |
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 Sustainability Commitments Come in All SizesSep 25, 2018From groups formed to fight food waste to advocates of ugly produce, sustainability talks have gone deep, wide, granular, and global. |
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 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. |