Make them Healthy

admin | July 30th, 2018 - 4:39 pm

Sources: Technomic Sandwich Consumer Trend Report, 2018. Technomic Healthy Consumer Trend Report, 2016. Y&R BrandAsset Valuator, 2016.  

Are Your Restaurant Tables Clean?

admin | July 27th, 2018 - 5:54 pm

  07/01/2018 Cleanliness is something that customers should never have to compromise with. A neat and clean restaurant assures the customers that they are dining in a safe environment. An unhygienic environment is a breeding ground for germs and bacteria. If the tables, kitchen, and restroom areas are dirty, your customers will not be pleased, […]

Thinking of Adding Barbecue to the Menu? Here Are Five Things to Know.

admin | July 25th, 2018 - 5:50 pm



There’s no denying Americans’ love of barbecue. These days, however, barbecue offerings are expanding to include ethnic flavors, healthier ingredients and premium proteins. From high-end chefs to fast-casual concepts, barbecue is evolving and becoming a menu must-have.

With interest in barbecue on the rise,1 here are five things to keep in mind when developing barbecue-inspired dishes.

Regional American Barbecue

From Texas to North Carolina, nearly every region offers its own unique style of barbecue, including preparation, meat and sauce. You may even be surprised to learn areas like upstate New York have their own style of barbecue—in this case a barbecue chicken with a vinegar-based sauce. South Carolina is known for whole-hog barbecue, while Texas is famous for beef brisket and Memphis-style barbecue is best known for pork ribs. Sauce is also a large factor in determining regional barbecue styles. For example, Kansas City is all about sweet BBQ sauce while North Carolina is known for its vinegar-based sauce and Alabama prefers a mayonnaise-based white barbecue sauce that is most often served on smoked chicken. Want to offer authentic barbecue on your menu? Pair meats and sauces that reflect specific regions, like Memphis-style dry ribs or South Carolina–style pork butt with a mustard-based sauce.

Fusion Barbecue

Expect to see a rise in fusion barbecue, a combination of regional American flavors with authentic international fare.2 As ethnic cuisine takes center stage, traditional barbecue dishes are evolving into something entirely new. Kemuri Tatsu-ya, a Japanese-inspired izakaya in Austin, Texas, is the perfect example. The restaurant fuses Texas barbecue with traditional Japanese fare, resulting in dishes like Texas Ramen with Brisket and the option to top with chili and smoked jalapeños. Even regional American barbecue styles are merging. KFC recently introduced a Smoky Mountain BBQ Chicken Sandwich, which fuses recipes from Memphis and the Carolinas to create a sauce that’s smoky, sweet and tangy.

Big, Bold Flavors

Barbecue is taking on bigger, bolder flavors. Spicy menu mentions have increased 22% from the fourth quarter of 2015 to the fourth quarter of 2017, with chipotle pepper increasing 79% in menu mentions during this time period.1 For example, TGI Friday’s offers a BBQ Chicken Flatbread, featuring a pulled all-natural chicken breast in a chipotle barbecue sauce. According to Mintel, jalapeño and sweet chili are also becoming more popular, as are menu mentions of smoked flavor.1

Health Conscious

With the growing demand toward healthier menu offerings, Technomic predicts barbecue bowls will grow in popularity among the health-conscious crowd.1 Barbecue-inspired bowls and salads positioned as healthy, protein-rich options will offer a variety of fresh veggies, grains and choice of barbecued meat. High-protein, low-carb diets can help drive demand for barbecued meats like pulled chicken and smoked turkey, which are often considered better for you than barbecue beef and pork.


A growing interest in sustainability1 and animal welfare3 has led chefs to become more conscious of protein sourcing. From whole hogs to organic chicken, operators are looking to offer more transparency in their barbecue offerings. Some chefs are choosing to break down the entire animal in-house1 to maximize yield while others are opting to menu premium proteins like turkey or chicken raised with no antibiotics4. Not only do operators feel more confident in their protein choices, but consumers also appreciate the commitment to sourcing quality proteins.

Traditional regional barbecue will always be popular, but these days, flavors and technique are crossing over to create entirely new flavor profiles to satisfy consumers’ evolving palates. Whether looking to serve something new and innovative or trying to reach the health-conscious crowd, barbecue can offer something for everything. Just make sure to consider the quality of your proteins. Now, more than ever, consumers seek out better-for-you ingredients like organic chicken and turkey with no antibiotics4 ever and a commitment to animal welfare.3

Content courtesy of Perdue Foodservice

All the Types of Onions, and What They’re Best For. . .

admin | July 23rd, 2018 - 5:48 pm


What is the freakin’ deal with all these different types of onions? Why isn’t there just one onion? Wouldn’t that be simpler? Well, yes, it would be simpler. But it would also be a hell of a lot more boring.

We love the fact that there are different types of onions out there because each has its own special qualities—a distinct onion personality, if you will. Whether it’s a white onion, yellow onion, or red onion, there’s something each one can do better than the other two. It’s all about diversity. So what do we like about the different types of onions? And in what situation do we prefer one over the others? These are the great questions of our time…or at least of your most recent Google search. Here’s what you need to know about the three most common types of onions.

White Onion

These are usually the most mild of the onion varieties, so we like to use white onions in salads and on sandwiches. Basically, if you’re going to eat an onion raw, the white onion is what you want to reach for. And while they’re pretty mild on their own, you can further tame their flame by slicing one thinly and giving it an hour-long soak in cold water—they’ll be so sweet, you can practically eat them like a salad. (Okay, maybe that’s a little dramatic, but the flavor will mellow dramatically, and you can probably eat a lot more of them.)

You’ll also see Vidalia and Maui onions mentioned in the same category as white onions. While they are white onions, both varieties contain a much higher sugar content and even lower sulfur content (the stuff that gives onions that sharp smell and flavor). Maui and Vidalia onions should be used when a recipe calls for a “sweet onion” specifically, but a white onion will make a decent sub in a pinch.

Red Onion

Sweetness is the red onion’s greatest strength. The sharpness of its flavor and the intensity of its smell are slightly more potent than that of the white onion, but the sugar content is much higher. That natural sweetness makes them a prime candidate for pickling, which we love to do when tacos, pizza, or fried rice are involved. The other obvious draw to a red onion is its color. That deep red hue provides a nice variety in color that other onions don’t.

And when it comes to grilling, red onions are our first choice. Cut into wedges, they char nicely on the grill, and their interior texture goes jammy, instead of mushy, like white and yellow onions tend to do.

Yellow Onion

You don’t want to eat a raw yellow onion. We cook these onions 100 percent of the time out of respect for the health and wellbeing of our noses and taste buds. (And those of our friends and lovers.) While the flavor of a yellow onion (also commonly called a Spanish onion) is fantastic in its own assertive way, it comes with a very high sulfur content. Cooking out that intense sharpness paves the way for the sweet onion flavor to shine, which is why we prefer yellow onions whenever we caramelize. The amount of flavor you’ll get from caramelizing yellow onions, as opposed to white, is significantly higher. Your burger will thank you.

So we like white onions raw, red onions grilled or pickled, and yellow onions caramelized or roasted. But what should we use when we’re just sautéing onions in butter or olive oil for some base flavor in sauces or pastas or fried rice? Well, you can use whatever you want. If it’s just some generalized onion flavor backup you’re after, it doesn’t really matter. All three onions will do the job just fine. It’s really up to you to decide if you want a little color or sweetness or sharpness. The power is in your hands. Use it wisely.

Source:, June 2018

9 Effective Strategies for Restaurant Marketing

admin | July 18th, 2018 - 5:23 pm

The landscape of restaurant business has been radically transformed by the advent of digital technology. No longer do restaurant owners depend on the traditional word of mouth to market their restaurants. Most restaurants I’ve walked into lately seem to be taking advantage of the digital media and mobile technology. While some of these restaurants are […]

Fast casual remains restaurant industry’s bright spot

admin | July 16th, 2018 - 1:22 pm

  Store openings have helped the fast casual channel be the only U.S. restaurant channel to increase traffic over the last five years, according to market research firm The NPD Group. Visits to fast casual restaurants have grown 6 percent annually over that period, a time in which the number of fast casual units also […]

Why Frozen Foods May Actually Be Better Than Fresh

admin | July 12th, 2018 - 4:56 pm



Many chefs have been conflicted over frozen foods despite the cost and labor benefits these products offer because of perceived quality differences as compared to “fresher” produce, but research suggests that the idea that the quality of frozen foods is not as high as never-frozen products is inaccurate.

A study conducted by the University of Georgia comparing the nutritional content of fresh and frozen produce over two years demonstrated that frozen foods can actually be just as nutritious as fresh and fresh-stored produce, and in some cases, more nutritious. A paper on the study published in the Journal of Food Composition and Analysis this year also reported that in some cases, the frozen foods actually retained significantly more nutrients than their “fresher” counterparts.

For chefs, another concern has traditionally been the quality difference the freezing and thawing process creates in the taste, texture, and appearance of foods. Because water expands when it’s frozen, cells rupture, and flavor is often lost in the process. Additionally, because foods have needed to be heated before freezing to kill harmful bacteria and then reheated again before serving, flavor has been sacrificed. Now, with new technology and quicker freezing, flavor is preserved meaning that chefs can be assured that frozen foods retain their quality.

“Due to our unique processing, we are able to capture that freshness at that point in time and make the food safe and free of dangerous bacteria,” says Ted Skapura, division quality manager for Nestlé professional. “We capture all of those important components using this new technology that allows our products to keep their vibrancy and pure and natural flavor compounds because we aren’t destroying them in our manufacturing step.”

This technology has opened a whole new era of frozen foods in which chefs can use these products as foundations for high-quality signature sides and other premium dishes, says Bridget McCall, culinary sales and business development manager for Nestlé professional.

“Frozen foods get a bad rap in general because of people’s perceptions of frozen foods are sort of old-school, and with the new technology and the products we’re working with at Nestlé, it’s a whole new ballgame,” McCall says. “We show customers some of these items, like the Basil Pesto, and they are surprised at the quality and color.”

By harvesting fresh basil grown hydroponically in a greenhouse, using it within 12 hours to create pesto with fresh garlic and olive oil, and then freezing the dish in a process that doesn’t damage the product, Nestlé ensures that foods are safe and flavorful.

“We are able to capture that freshness at that point in time and make it safe without the use of heat,” Skapura says, “and 18 months later, it will taste as fresh as the day that we made it with those fresh ingredients.”

By using quality frozen products, fresh-tasting food is available to restaurants year-round, regardless of seasonality, food waste is reduced with extended shelf life, and kitchens can spend less time on food preparation. In turn, these assets help restaurants save money, please customers, and reduce back-of-house stress.

Today, using frozen foods does not mean that chefs must compromise quality or nutritional content. By delivering excellent quality in a cost-effective manner that reduces waste and labor constraints, frozen foods offer chefs a consistent foundation from which they can make their own signature creations, as well as tremendous business benefits.

Content courtesy of Nestle Professional

Source: Peggy Carouthers for FSR



Bryan Bernstein | Marketing Manager

T: 410.379.5100

E: |

P.O. Box 8630 6740 Dorsey Road – Elkridge, MD 21075



National Restaurant Association sues to protect tip credit

admin | July 11th, 2018 - 6:17 pm

  The litigation arm of the National Restaurant Association has sued the U.S. Department of Labor to overturn a requirement that restaurants forgo the tip credit when paying front-of-house employees who’ve spent more than 20% of their time on side work or other nontipped activities. The suit alleges that the regulation was formulated through a […]

Use Speed Scratch for Fast Flavor

admin | July 10th, 2018 - 4:55 pm

  06/01/2018 From high-quality recipe components to fully prepared and ready-to-use menu items, value-added products can be a boon to any foodservice kitchen. This is the power of speed scratch. Bases and sauces represent one of the most common speed-scratch strategies. In addition to being used to create stocks and soups, bases can be used […]

Go Big on Breakfast

admin | July 6th, 2018 - 4:55 pm

  06/01/2018 Breakfast is the fastest-growing meal of the day. In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options […]

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