Trends and Insights

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste.

Today, consumers are seeking individualized solutions to health and wellness, but with simple swaps and a few thoughtfully designed dishes, most menus can work for everyone.

Emporium Thai in the Westwood district of Los Angeles puts extra emphasis on plant-based cooking with stellar results. That plus community outreach is key to their success.

After the explosion of takeout and delivery over the past 18 months, a review of sustainable packaging habits for off-premise is now in order.

Spices, seasonings, marinades, and rubs make a huge difference in flavor. Learn what’s trending today and take your menu appeal to new heights. It’s an easy upgrade.

Beef and pork are America’s consistent flavor favorites. So, learn more ways to serve their hearty, savory goodness. Our new (and FREE) eBook is filled with recipes.

Promote upgraded beverages when your customers order as well as on menus. They’ll get a delicious upgraded drink, and you’ll get an upgraded check. Win-win.

One trend that has survived the shutdown is the family meal. Either for dining in or for to go, a package deal that serves a group has become a real “thing.” Feed the need.

Coffee, tea, and juices are basic to foodservice. But they’re something really special when you add your creativity. Feature signature beverages to stir things up. We have ideas.

Successful Strategies for Maximizing Sales

Once upon a time, animal milk was the only option for certain recipes. Today, that’s no longer the case, and you can find plant-based dairy alternatives for every application.  Learn what’s behind the trend and how to make it work in your operation. 

If you’re adding new foods and beverages to your menu, you want your guests to be excited about them right away. Here are a few ideas to get your new offerings off to a successful start.