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

Restaurant Business recently published an article “Payoffs of menu simplification”  This is a great article and shows examples of how major chain restaurants reduced the size of their menus and the impact it had on their business. The key result was that when the number of menu items went down, several satisfaction scores went up.

Upper Crust Enterprises is proud to announce our Authentic Japanese Panko products have received GMO free certification by BioChecked. Our Panko products were evaluated by a leading, independent, genetic testing laboratory and met the high standards BioChecked has established. Upper Crust Enterprises can now display with honor the NON GENETICALLY ENGINEERED CERTIFIED™ brand on all

Blue Apron prides themselves on using only fresh, seasonal ingredients from trusted farmers and artisans. And how they achieve this goal is nothing short of amazing. The research, the science and pure inventive genius behind their business is worth taking a look at. Recently Sarah Halzack of the Washington Post published, “Why this start-up wants

More than ever before customers are demanding fresh and clean ingredients. Improving the quality of even the smallest ingredient can have a huge impact on not only taste, but on the appearance as well. Last year we published an article “Small Changes Provide Big Results“. The article is a great read and outlines how McDonald’s

Eating is an experience and taste buds can get bored if the flavor or the textures are too uniform. A dish as simple as Mac and Cheese is a perfect example of how texture influences taste. The creamy texture of the dish is great, but after a few bites, your taste buds start looking for

The Culinary Institute of America recently published an article on culinary trends “CIA conference highlights emerging culinary trends”. One of the key trends is to provide cleaner ingredients in their menu items because of demand from customers wanting more natural cleaner flavors. The demand to keep products simple and to have cleaner ingredient declarations has