Buying
2010 Product Preview: What's Next?
Optimism is in the air as we look ahead to 2010, but product and menu developers are proceeding with caution. “The economy has had a huge effect,” says Colleen McClellan, food insights strategist at McCormick. “It’s slowed down the ability to move forward and restaurants won’t be taking huge risks in 2010. It seems like many of the 2009 trends will continue.”
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Frozen Drinks

Start your blenders

Frosties, smoothies, frappes, milkshakes, slushes - call them what you will, frozen drinks are hot. Cool debuts are in the news, like mega-chain McDonald's plans for a new line of smoothies and frappes following the success of its McCafe. As the weather warms, frozen drinks are a small indulgence, affordable yet able to sustain an upcharge when customers are craving something icy. Plus, they appeal to all ages, concocted with or without alcohol. These days, they are beverage menu essentials, whether you doctor up a smoothie mix for a signature or create your own frozen drinks from scratch. You can marry your espresso maker and soft-serve machine for caffeinated shakes. Or show off the seasonality of summer's bounty of fresh ripe fruit. You don't have to fool around with molecular gastronomy to get creative with frozen drinks.


Ideation: On the Cutting Edge

America’s collective sweet tooth still favors cheesecake, chocolate and ice cream when it comes to restaurant desserts, but that’s not stopping pastry chefs and menu developers from a little wild experimentation. As sweet-savory flavor combinations continue to explode, other trends are also taking off: drinkable desserts, European- and Asian-inspired treats, soy-based and gluten-free sweets and far-out indulgences made possible through technological breakthroughs.

Frozen Dough: Rising With the Trends

There’s nothing like the aroma of bread or cookies baking in-house to whet customers’ appetites.

Seasonings with nutritional punch

These six seasonings will not only add zest to your food, they can help boost its nutritional profile.
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Mussels

MusselsSteamed, fried, baked or broiled, these bivalves have muscled their way onto American menus in a vast array of applications.

The Extra Mile: Tracking Flavor

Pocono Produce is one of the largest independent broadliners servicing the Northeast and mid-Atlantic, but produce—which makes up 15 percent of sales—is still a calling card. A new program underscores that.

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