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9 Steal-Worthy Examples of Brands Delivering Convenience

9 Steal-Worthy Examples of Brands Delivering Convenience

Jun 21, 2018

Delivery competition heats up as national retailers and restaurants work to grab consumers with solutions that are easy, seamless, and fast.

How Digital Trends are Impacting Foodservice

How Digital Trends are Impacting Foodservice

Jun 12, 2018

Moving at a faster pace than most and getting the attention of all, digital trends are front and center in the restaurant industry.

Global Grab and Go

Global Grab and Go

Jun 06, 2018

From the hawker centers of Singapore to the roadside taquerias of Mexico—fresh and flavorful street food can be found all over the world.

GLOBAL CONVENIENCE FOODS

GLOBAL CONVENIENCE FOODS

Jun 05, 2018

Exotic global foods have become such a fascination that a simple cup of fruit or a quick service burger doesn’t always do the job.

Innovative Breakfast Menus for a Growing Daypart

Innovative Breakfast Menus for a Growing Daypart

May 31, 2018

Push the breakfast limits to grab an adventurous consumer and to capitalize on the only daypart that’s growing right now.

Innovation Shines at National Restaurant Show

Innovation Shines at National Restaurant Show

May 23, 2018

The 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.

Inspiration & Story: A Winning Combination

Inspiration & Story: A Winning Combination

May 16, 2018

It’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.

Under the Big Top

Under the Big Top

May 08, 2018

Carnival 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.

Carnival Cuisine

Carnival Cuisine

May 04, 2018

Say 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.

Healthier Meals are One Click Away

Healthier Meals are One Click Away

May 01, 2018

Innovation 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.

Are Veggie Burgers the Next Wave of Better Burgers?

Are Veggie Burgers the Next Wave of Better Burgers?

Apr 24, 2018

The 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.

6 Tips to Kickstart Creative Menu Planning

6 Tips to Kickstart Creative Menu Planning

Apr 18, 2018

Proactive 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.

Low Country Jambalaya

Low Country Jambalaya

Apr 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

Lowcountry Lowdown

Lowcountry Lowdown

Apr 06, 2018

Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia.

Spring Produce Brings Inspiration

Spring Produce Brings Inspiration

Apr 03, 2018

Fresh 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.

Pressing for Progress Everyday

Pressing for Progress Everyday

Mar 27, 2018

On 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.

Bowl Movement

Bowl Movement

Mar 22, 2018

It’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.

Why Sauces Matter in Menu Development

Why Sauces Matter in Menu Development

Mar 14, 2018

Familiar 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.

Bowl Explosion

Bowl Explosion

Mar 05, 2018

Historically, 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!

Noodle Bowl Obsession

Noodle Bowl Obsession

Mar 05, 2018

Asian 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.

6 Steps for Insight-Driven Menu Innovation

6 Steps for Insight-Driven Menu Innovation

Mar 01, 2018

Introducing 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.

The Flavor of Chipotle is Still Growing

The Flavor of Chipotle is Still Growing

Feb 22, 2018

It 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.

The Growing Potential of Ponzu

The Growing Potential of Ponzu

Feb 14, 2018

Growing 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.

Umami Bomb

Umami Bomb

Feb 08, 2018

Harness the power of umami to create menu items that are savory, craveable and rich in complex flavor.

The Fifth Taste

The Fifth Taste

Feb 05, 2018

Many 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!

Umami Completes the Plate

Umami Completes the Plate

Feb 02, 2018

While 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.

The New Version of Healthy

The New Version of Healthy

Jan 24, 2018

Dieting 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.

Soup Trending on Today's Menus

Soup Trending on Today's Menus

Jan 17, 2018

Menu items that are the most familiar give us the freedom to introduce exotic spices, trending proteins and global flavors.

2018 Top 10 Trends Overview

2018 Top 10 Trends Overview

Jan 12, 2018

The 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.

2018: A Year Primed for Big Flavor

2018: A Year Primed for Big Flavor

Jan 03, 2018

2018 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.