Markon Chef Summit ‘Culinary Journey of The Year’
Originally printed in the September 2019 issue of Produce Business. What will the next generation of restaurant diners request or demand? Campus dining professionals have… Read More
Produce On The Menu
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
Tracking Produce Trends Where They Start
Originally printed in the March 2019 issue of Produce Business. The trends research method employed by my Culinary R&D team is a proprietary system that… 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
Flavors of Produce: What’s Trending Now?
Originally printed in the December 2018 issue of Produce Business. Les Dames d’Escoffier International, a philanthropic organization of more than 2,500 women leaders in the… Read More
Telling A Local Story In A Global World
Originally printed in the November 2018 issue of Produce Business. Everyone loves a good story, especially one that captures our attention with details that evoke… Read More
The Power Of Potatoes
Originally printed in the October 2018 issue of Produce Business. Potatoes are among the top-three selling vegetables in both retail and foodservice. Tomatoes and onions… Read More