How to Sell Produce to a Chef/Part I
This is the first of a three-part series looking at the unique challenges both small and large foodservice operations face in getting product onto menus.… Read More
Search Results for amy myrdal miller
Should the Produce Industry Care About Protein?
I recently engaged in a heated argument with a well-known campus dining leader. We were talking about plant-forward trends on college campuses and his Gen-Z… Read More
Healthy Eating in Restaurants: Barriers and Opportunities
In mid-February I attended the Sacramento Business Journal Healthcare Leadership Forum, where a panel of chief executives of major hospitals, insurance companies and managed care… Read More
Cheers to More Produce
As a consultant, I’ve been blessed with many wonderful clients and projects the past three years. But I recently worked on a project that made… Read More
The New Definition Of Healthy
In the 1990s, in the mind of the consumer, “healthy” meant low fat. In the early 2000s, during the Atkins Diet craze, it meant low… Read More
Produce Innovation for Foodservice
What innovations in produce can have significant impact for the foodservice industry? That’s a very fun — and important — question to address. We can… Read More
Culinary Creativity with Produce in Desserts
I was interviewed recently for an article on opportunities to use more fruits and vegetables in desserts at restaurants. Using more fruit is easy. Using… Read More
Southern Cooking Cuisine
How produce is providing the ‘lite’ side of the rich fare. Southern cooking isn’t only about fried okra anymore. These days, top-flight, world-class chefs are… Read More
The Sense and Sensibilities of Southern Cooking
In late May, I spent two days with the James Beard Award-winning southern chef and cookbook author Scott Peacock. I was taking a two-week “Food… Read More
Are Potatoes A Vegetable?
A client called me at 5 p.m. on a recent Friday, which is never a good sign. “How can I help?” I asked tentatively. “Are… Read More