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Hot Sauce Heat Wave

Hot Sauce Heat Wave

Nov 16, 2018

There’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!

Elevated Fried Chicken

Elevated Fried Chicken

Oct 18, 2018

Delectable 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.

A Toast to Toast

A Toast to Toast

Sep 12, 2018

Toast, 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.

Hooked on Seafood

Hooked on Seafood

Aug 8, 2018

Seafood 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.

Cruising the Mediterranean

Cruising the Mediterranean

Jul 13, 2018

The 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.

Global Grab and Go

Global Grab and Go

Jun 6, 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.


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