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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.