Trends and Insights

In 1951, with $6,000 and a borrowed mixer, Dr. L.J. Minor began a company and a legacy that would impact chefs and kitchens across North America.

Introducing Ready to Flavor™. Now you can use Minor’s® products in hot and cold applications without the added step of cooking.

The appetite for global flavors and authentic ethnic food is growing by leaps and bounds here in the United States.

Seasonal is a word that customers look for on menus, along with fresh, local, and sustainable. Respond with these 10 tips to help you manage your seasonal menu offerings and keep customers coming back.

Soup is a kitchen classic that doesn’t have to be boring. Liven up your menu with these soup ideas. Your customers will love your signatures.

THIRD IN A SERIES: Plus One is a simple concept: Take a basic flavor-building ingredient and make it better by adding a second one. This gives you even more ways to multiply your flavors.

Learn how to coax new profits out of the classic potato. We have the latest recipes for everything from trendy poutine to simple fried potatoes tossed in sea salt and herbs.

Everyone enjoys a sweet finish to a meal. Give your guests a choice of desserts—mini-sized to mega-indulgent—and you’ll enjoy the extra profits. We have suggestions and links, here.