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Source: https://www.winsightgrocerybusiness.com/fresh-food/pork-hits-prime-time Author: Natalie Taylor Retailers driving sales by providing information on quality, cuts, cooking techniques When it comes to solving the “what’s for dinner” dilemma, chicken and beef have long fulfilled the role as consumers’ primary center-of-the-plate protein. While that preference continues to prove true today, pork is certainly giving its forerunners a run for...

Source: https://greatmenusstarthere.com/operators-edge/consumer-insights/add-premium-ingredients-to-the-menu-and-watch-your-profit-potential-soar-07132018 Did you know adding premium, top-quality ingredients—including those that are organic and antibiotic free—can translate to an opportunity for increased profits? When it comes to the quality of ingredients, you build trust through transparency, especially as consumers continue to value honesty, wholesome food and innovative applications. A recent study revealed 90% of consumers believe...

Source: https://progressivegrocer.com/category-spotlight-prepared-foods With consumers getting busier with their daily routine, they are wanting more quick meals.  Not only do they want quick meals, but they want healthy and fresh meals.  The quick and convenience of fast food is not satisfying consumers. They want better meals, and who can satisfy this need better than the fresh ingredients...

Source: https://greatmenusstarthere.com/operators-edge/headline-news/five-ways-to-boost-summer-sales-05112018 Great summer tips and ideas for the upcoming summer season. Hopefully, these ideas will inspire you to come up with even more exciting ways to boost your summer sales.

Source: http://www.businessinsider.com/fresh-vs-frozen-fruits-vegetables-health-nutrition-2017-4 Author: Erin Brodwin Since we are heading into the fresh produce season, I thought we could use a helpful reminder on when to buy. Also, we shouldn’t forget about the frozen produce section. They can be just as good as the fresh veggies.  Read more to see why.

Great news for promoting Beef on your Menus.  Read more to see why. Author: Hillary Makens Source: Beef. It’s Whats For Dinner Website: https://www.beefitswhatsfordinner.com/newsroom/volumetric-study   Beef. It’s What’s For Dinner. releases results of the 2017 Beef Foodservice Volumetric Study, which sizes industry-wide animal protein purchases.

As the owner of nine restaurants in the Denver area — including Mizuna, Osteria Marco, Russell’s Smoke House, and Bones — Chef Frank Bonanno holds education and community at the heart of his business. Five years ago he launched the Chef Cooking Series, cooking classes in which the restaurant chefs prepare signature dishes for a small group, as another way...

If you’ve noticed a positive change in food trends over the last 10 years, thank a millennial. Loosely defined as people born from the early 1980s until about 2004, millennials are the largest U.S. age demographic, and as such they are key tastemakers. Their food preferences are helping determine what you’ll find in grocery stores...