In August, Royal Dutch Veal announced an exciting partnership with four diverse chefs across the U.S. As part of their “veal challenge,” each chef will create LTOs in their respective restaurants using different cuts of this versatile meat.
Restaurants face a host of challenges, from labor shortages and high employee turnover to rising costs and increasing competition. But today, one of the biggest challenges facing the foodservice industry is the expectations consumers bring with them when they eat away from home.
Following a healthy diet is now a major aspiration for many American consumers, but what exactly constitutes a nutritious meal is interpreted differently from individual to individual. According to the Hartman Group, health priorities have expanded from a single indicator like weight to now encompass weight, heart health, digestive health, purity, and nutrient density.
Applicable in both sweet and savory dishes from breakfast to dinner, blueberries are already extremely versatile. What many restaurant leaders may not know, however, is that blueberries are widely available in a variety of forms giving these little berries even more range on the menu.
For restaurants wanting to embrace the real food movement, wild blueberries offer an exciting way to capture the essence and excitement of natural ingredients in gourmet cooking.Author Nina Planck popularized the real food movement that focuses on getting back to “real” ingredients in the late 1990s.
Today’s diners are mission minded. They care about the health and environmental impacts of the foods they eat and choose to spend money with brands that demonstrate commitment to similar goals. Sustainability is one mission that is growing in importance in the industry.
More and more, restaurant goers are looking for healthy options when it comes to dining.As Americans begin to be more conscious about what they eat at home, their healthy choices follow them going out to dinner.
For most diners these days, it’s all about the “wow” factor. Whether that comes from taste, sight or experience, diners today are looking for something else, something extra, something that makes them sit up and take notice—something like wild blueberries.