Chef-Inspired Ideas For Making Vegetables Craveable
Originally printed in the January 2020 issue of Produce Business. Chef Ron DeSantis, Certified Master Chef (CMC) and principal advisor at CulinaryNxt, led a compelling… Read More
Articles by Amy Myrdal Miller
Are Plant-Based Burgers Helping Or Hurting The Produce Industry?
Originally printed in the December 2019 issue of Produce Business. Every year, more and more restaurant chains are jumping on the plant-based burger bandwagon.
What Do Consumers Want In Plant-Forward Bowls?
Originally printed in the November 2019 issue of Produce Business. Bowls are a perfect platform for foodservice operations that want to offer more plant-forward menu… Read More
Opportunities For America’s Most Loved Vegetable
Originally printed in the October 2019 issue of Produce Business. Data from foodservice research firm Datassential shows America’s favorite vegetable is the potato. This is… Read More
How Campus Dining Is Helping Change Culinary Practices
What will the next generation of restaurant diners request or demand? Campus dining professionals have insights that are influencing the restaurant industry’s focus on the… Read More
Challenges Of Using Produce In Volume Foodservice
When a large-volume foodservice operator wants to increase use of produce on menus, that leader must address a multitude of challenges. Recently, leaders from The… Read More
Introducing New Produce To Foodservice: The Chef’s View
In my last column, I shared insights from Jeff Miller, former vice president of product innovation for Dunkin’ Brands. Jeff now runs Cutting Edge Innovation,… Read More
Introducing New Produce Items To Foodservice
I have two new clients, both focused on introducing new produce items to foodservice operations in the United States. This work is providing many new… Read More
Developing New Menu Items
Originally printed in the February 2019 issue of Produce Business. What does it take to develop a new menu item? In an independent farm-to-fork restaurant,… Read More
Restaurant Trends for 2019
Originally printed in the January 2019 issue of Produce Business. What’s in store for restaurants in 2019? New York City-based restaurant consultant Michael Whiteman of… Read More