Improving efficiency at the expense of quality is one of the mistakes made in the restaurant industry that affects long term success. The recent article in FSR “Are We Witnessing the Death of Casual Dining?” was not a big surprise to many. When quality is downgraded year after year and replaced with “so called” efficiency

Did you know that a third of meat eaters are seeking to reduce meat consumption? This is directly contributing to the increased popularity of plant-based proteins. Last month at MUFSO the vegan and vegetarian popularity was echoed by the presentations of meatless dishes including, Falafel, whole grain salad with wheat berries and red quinoa and

Consistently we are hearing how customers are demanding clean ingredients and healthier food choices. This was echoed again at the MUFSO conference in Dallas last week. Menu trend expert, Nancy Kruse, spoke on the ever-growing need for restaurants to clean up their supply chain. Kruse said, “The velocity at which this demand moved from what

Tempura is a delicious batter for frying vegetables, meats and seafood, if you’re using an authentic tempura batter. Unfortunately many commercial batters tend to be oily, soft and just don’t hold up well. If you’re looking for a tempura batter that is versatile and will give your menu items a perfectly cooked inside with a

Panko is too often associated as “just a crispy coating” for fried food.  Nothing could be further from the truth. An authentic Japanese Panko is more versatile than you might think – it could possibly be one of the most versatile ingredients in your pantry! As professional chefs consistently strive to elevate their craft, something

There’s a new trend on the horizon and if it’s something you’re already on top of, or a change you want to make, Upper Crust Enterprises can help with both! Halal certified food is on the rise and this is another trend we are in front of with our Halal Certified Panko. Bloomberg.com recently published

When food chain giants, like McDonalds, make huge changes in their ingredients to satisfy the demands of their customers it’s note worthy. If you read the food industry articles, McDonalds is removing artificial and chemical ingredients throughout their menu. Your customers are demanding fresh, healthy food without artificial preservatives dyes and flavors and you can

Your customers will! Food savvy consumers are specifically looking for Non-GMO menu items according to a recent article by Restaurant Hospitality. The article cites information from a new study showing customers are willing to pay more for Non-GMO menu items and outlines how you can earn higher markups. This is a must read if you

Pokémon Go for Restaurants? Yes, If you haven’t already taken advantage of the astonishing popularity of the new smartphone-based game, Pokémon Go, it’s not too late. Here’s a great article on how restaurants, like yours, are using this phenomenon to significantly increase sales:  As gamers catch Pokémon, restaurants aim to capture sales And if that

On Thursday, July 14, 2016 The House of Representatives voted for the required labeling of foods containing genetically engineered ingredients. This was the last hurdle before the bill goes to the White House, where it is expected that President Obama will sign it into law. If passed into law, the bill will require food manufacturers

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