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3 posts from December 2014

December 30, 2014

What's On The Menu: 2015

Grasshoppers
Will we see you eating bugs in 2015?

This is the time of year when everyone looks into their crystal bowl for restaurant trends in 2015. Some of them are obvious—the increased use of technology-at-the-table for instance, so that customers can order, entertain themselves and pay their bills on a restaurant-supplied tablet—all without ever making eye contact.

Then there are those calorie counts that must be included on menus in restaurants with 20 or more outlets, movie popcorn, vending machine foods and alcoholic beverages. This one is interesting because it may—or may not—lead to consumers making more informed choices. Or it might scare them away altogether, like drinking that morning coffee without that morning pastry (sigh!). Restaurateurs are already offering smaller portion sizes (mini scones, two-bite desserts) and reconfigured menu items to make dishes lower in fat and calories.

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December 23, 2014

Ask the Chef: Crab Dip

Crab dip blogLast week Blanche in Charlotte, N.C., wrote to us asking for a spinach crab dip recipe. We asked our team of chefs and received two right away! Since this is a popular party dish, we thought we'd share them both with our readers.

The first is from Chef Lonnie Varisco in Houma, La.. He says, "In New Orleans seafood is king. This is a great twist on the classic spinach and artichoke dip. Using crab boil in the recipe provides that classic boiled seafood taste everyone loves down here."

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December 16, 2014

Industry Trends That Make Great Gifts

Beer2014 was full of fresh trends and flavors. As we all know, restaurant trends start high-end and slowly make their way mainstream. Since gift season is in full swing, we’ve picked up a few trends that are still riding high on the style wave. They make great additions in restaurants, and, hint: they also make great gifts for restaurant professionals. If you’ve been stressing over what to get your favorite chef, barman or server, look no further.

 

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