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Veal Makes a Comeback
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.

The Challenges of Innovation
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.

Why Restaurants Should Embrace and Promote Functional Foods
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.

How 5 Forms of a Single Ingredient Increase Kitchen Versatility
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.
Wild Blueberries North America

One Easy Way Restaurants Can Capture the Real Food Movement
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.