With signature flavor, these dishes deliver soulful comfort that diners yearn for when temperatures drop

Signature sauces move menus

Using an iconic brand to elevate 6 dishes

Developing a host of trend-forward menu items while maximizing one new SKU

Turkey carries global flavors while keeping things familiar in modern sandwiches

Say “Aloha” to craveable fried chicken sandwiches

Easy menu ideas to up the salad game

Update Mexican favorites with trend-forward, bean-centric moves

White Bean and Kale Soup with Smoked Sausage from Smithfield

PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches

Meaty comfort with broad versatility

Drive-thru, curbside, and carryout are surging in popularity, providing opportunities for growth now and in the future

How can a coffee program make all the difference to today’s operator?

Five takes on the traditional fried chicken sandwich

A beloved brand gives sandwiches a competitive edge

Turkey offers a versatile protein for creative flavor building

Modern menu builds get a boost from this cheese's iconic flavor and texture

Pairing classic flavors with potatoes dials up crave

Simple ingredients and culinary versatility make new plant-based products shine

Chef Jason Heiselman triumphs with a comforting plant-forward savory pie

7 trend-forward ways to leverage the power of peanuts to resonate with the next generation

Seafood from Alaska meets consumers’ desire for wild, healthy and sustainable options

The time is ripe for menuing California avocados

Elevate menu items with immunity-boosting ingredients

Drive consumer excitement by leveraging the strength of this premium brand

Authentic Asian sauces and condiments add an on-trend flavor boost

Watermelon: Always in Season / A year-round menu resource

The hard seltzer segment has taken the world by storm

Grapes add unique flair and flavor to trending toast builds

Chef Michael Ponzio shares carryout inspiration and the importance of versatility in the kitchen

Decadent, delicious and perfectly tart. Watch how to make Passion Fruit Crème Brûlée

The warming charm of a powerhouse spice

Go big on flavor with a deft touch of cardamom

See what more Haliburton International Foods can do for your menu

Leverage the full-bodied characteristics of this warm spice

A warm spice that complements the savory side of vegetables

Check out how simple it is to make a clean, plant-forward meat alternative using walnuts

One savvy sauce carries surprising flavor and color across multiple formats

Your Educational Resource for Everything Avocados

Capitalizing on the feel-good momentum of fermented beverages

Double down on comfort with flavorful fermentation

Strengthening core menu features by leveraging the craveability of fermented flavors

Fermentation unlocks next-level flavors

Watch five top food pros go pan-to-pan during [email protected] Live Plant-Forward cooking competition

Chef Rosalyn Darling demos a decadent Blueberry Cream Cheese French Toast Bake

Dole is taking a plant-forward approach to menu development

Look to the Balkans for new news at breakfast

Look to the Balkans for enticing yet familiar flavors

Taking vegetables to new heights with Balkan inspiration

Translating the sentiment behind small plates in new ways

14 fruit-centric ideas for 7 sauce categories

Three fruits making a big play in trend-forward beverage development

Flavor depth gives this fruit deep menu potential

Join our chefs as they discuss how smoked meats can help your carryout menu.

Rice offers familiarity, functionality and satiety for consumers eager to explore plant-based options

High-impact ingredients making a splash in the beverage world

Upping the experience (again) in one of America’s most iconic beverages

Surprising, seasonal flavor combinations enliven non-alc offerings

Grapes bring added inspiration to veg-centric builds

Grapes contribute sweet surprise to bowl builds

Join our chefs as they discuss how smoked meats can help your carryout menu.

Potato solutions for your operations

Chefs share what comfort food means to their guests

Zoe’s Crush: where toffee, almonds, toasted sesame, candied ginger, Peruvian chocolate and a hint of miso come together for a delicious and deeply satisfying cookie

Grapes showcase the culinary treatments making fruit a menu star

Jamie Simpson, executive chef of CVI, shares 10 ways to use honey in trend-forward applications, providing thought starters for each

Deliver a burst of color and flavor to the menu with ease

Potatoes: plant-based fuel to power your menu

Watch our 2019 Fruit Pairings tour video!

Fresh ideas inspired by a creative usage of grapes

Watch our 2019 Fruit Pairings tour video!

The many ways in which this on-trend workhorse is carrying modern menus

Some of the fried chicken styles making the biggest impact today

Handheld menu items drive traffic and increase sales

Barton Seaver dispels the myths of frozen seafood

How to craft small-batch housemade kombucha using The Perfect Purée’s premium fruit purées.

Incorporating distinctly Southeast Asian ingredients into sandwiches, soups and stir-fry dishes is a great way to introduce patrons to a new world of culinary adventure

Discover Australis Barramundi, "A Chef's Fish"

Watch our 2019 Fruit Pairings tour video!

Trend-forward uses of pork ensure that breakfast is good to go

Signature pork offerings help attract BBQ lovers

Why Chef Gus Martin loves cooking with beef, including flavor profiles and aging, as well as his favorite cuts.

Go with grapes and take your menu into bold new territory.

Answer the call for nutrient-rich dishes that power menus

Add richness of flavor and gorgeous color to sauces, glazes and more

Barton Seaver demonstrates how to use a king salmon from nose to tail for maximum profitabiility

What is it about BBQ that makes it so universally loved? Smithfield Culinary asked its select group of pitmasters to explain

10 dynamic, menu-ready builds and how to leverage them, brought to you by Minor's

Modern takes on traditional Turkish small plates

How Chef Gus Martin Creolizes beef with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair

Blueberries paired with savory, acidic or herbaceous elements surprise and delight diners

Chef Keith Lord turns to potatoes to help carry ethnic flavors throughout a dish

The toppings showing remarkable growth on burger menus

Give guests a thrill with exciting global flavors

Monin is calling out Vanilla Spice as the “Flavor of the Year.”

Rickie Perez, Executive Chef/Founder of Logan Oyster Socials, a traveling oyster bar in Chicago, serves up a seafood pasta that is a perfect 10

We partner with Smithfield to look at today’s biggest menu opportunities that rely on pork for its popularity, familiarity, versatility and flavor

Leverage the potato’s popularity and get creative

How Custom Culinary® turns trends into reality with exciting new dishes that meet your operational needs, delight your customers and exceed your expectations.

Four opportunities for the sweet side of the menu

Surprising textural finishes offer big impact

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.

Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu

Dinner theatre — by way of Dubai — is pure extravagance, and has a definite place in modern foodservice

Cauliflower rice serves up a world of menu possibilities.

Make salads signature with one of America's favorite fruits

A classic plant-forward dish from the Levant is paired with pasta for modern comfort.

This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone

Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks

Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu

One of the easiest, most cost-effective ways to elevate a popular or familiar dish is with an on-trend condiment. Here are five of the mouth-watering varieties we expect will resonate with larger audiences over the coming year.

Blueberries offer a meaningful connection for healthy diners

Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada

This Fettuccine Carbonara sees a luscious blend of cream, guanciale, Grana Padano cheese and rendered guanciale fat

Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.

Tap into trending global flavors while staying in your guests’ comfort zone

Three more ways to leverage the popularity of mac and cheese.

High-impact flavor techniques leveraging the power of blueberries

Potatoes anchor trends with all-important familiarity

Steak is premium, but the experience doesn’t have to be formal, as stand-up steak concept Ikinari Steak demonstrates

Steak in a Cup... yes, that’s right—steak is supremely portable and snackable in South Korea’s steak stalls

With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.

For Spokane, Washington–based chef Adam Hegsted, beef means profits across his restaurant group

Vibrant color dinnerware options from Libbey® help your one-of-a-kind plating ideas take flight, creating new looks to complement your venue’s unique character. Serve up an experience that is funky, eclectic or adventurous – and always memorable.

Amid the real concern of rising prices in an ever-changing landscape of labor, transportation, food costs and tariffs, flavor should remain every restaurant operator’s top priority.

Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-Off.

Bowl builds are a powerhouse on menus today, and play well in a number of dayparts. Here are three ways to bean up your bowls, using plant-based ingredients to carry big flavors, satisfy hunger and provide nutrient-rich foods.

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Jorge Cespedes is consulting corporate chef for Bush’s Beans. He suggests cutting edge ways to serve beans for breakfast, has delicious ideas for seasonings for crispy garbanzo beans, and challenges chefs to see how far hummus can go.

Haliburton provides a pathway into plant-forward success through the use of scratch-made sauces.

CMAB recently unveiled a new campaign spotlighting “REAL Makers”—innovative chefs from throughout the country using California dairy in an interesting way.

How Haliburton creates create classic-technique reduction sauces ready to use.

A select group of chefs with ethnic expertise discuss BBQ

Hispanic-style cheeses from California tap into the continuing popularity of Latin cuisine on menus today. Chefs are showcasing creativity by leveraging Hispanic ingredients in craveable, delicious dishes.

Fresh purées can wow even the most discerning palates. Fruit purées, zests and blends help chefs add precisely the right flavor to a curried ginger peach sauce, instantly transforming Moroccan chicken brochettes into a menu best-seller.

Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes

Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018

Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability

U.S. Cheesemakers dominated the World Championship Cheese Contest in Madison in 2018, and BelGioioso Cheese was awarded eight prestigious medals out of a total of 3,402 entries from 26 different nations

Watch Chef Daniel Asher of River & Woods craft an innovative twist on the classic caprese sandwich.

Five trends Kim Haasarud is watching to help you up your cocktail development, delivery, marketing and creativity game

Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico

Five trends Dave Woolley - Chef of Fun Things to Cook, CD Culinary Approach - is watching in 2018

Charlie Baggs's talks about his NRA 2018 Show roadmap and what trends he foresees for 2018

Chef Dan Kish of Food Fixe gives new life to dehydrated potatoes, which showcases his innovative use of dehy slices in a creative take on Tortilla Española, and dehy flakes as a delicious and gluten-free alternative breading for Chicken Milanese.

Chobani® Greek Yogurt gives baked goods a boost, especially this pillowy soft charred Indian flatbread

Kathy Casey's top five trends and concepts on the front burner of the foodservice industry in 2018.

Rob Corliss, culinary consultant, translates five sustaining trends that will continue to influence dining behavior, and that require thoughtful attention when it comes to modern menu strategy.

Greek yogurt offers a pleasing balance between acidity and richness to desserts. Use it in Greek Yogurt Icing, Frozen Greek Yogurt and Almond Panna Cotta.

Flavor Partners Showcase - how Bush's Beans' products and recipes help customers take full advantage of the vegetable-forward menu trend

Quinn Adkins introduces this go-to trifecta of cornmeal, blackberries, and Texas Pete® Honey Mustard Sauce

Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.

Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails

In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor

Leverage the power of Chobani® Greek Yogurt in a multitude of sauce applications

Enrich and embolden your seasonal soups and salad dressings with Chobani

Matthia Accurso's go-to flavor trifecta: Texas Pete Hot Sauce, Gruyère and fresh apple

Flavor Partners Showcase - Idahoan Potatoes offers shareable finger food recipes using Idahoan® Tater Tumbler Appetizer Mix

Stephanie Tyson's trifecta of milk chocolate, bourbon and CHA! by Texas Pete® Sriracha Sauce is unexpected, but certainly inviting

Mango savory toast, mango chimichurri bacon burger and mango michelada. Maximize flavor excitement and minimize labor with chef-ready frozen purées.

Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.

Ham is happening. Watch UNCUT Making the Cut to see Chef Cosmo Goss of The Publican in Chicago showcase the delicious “umami bomb”. With the National Pork Board.