It’s not new “news.” However, it keeps getting worse: rising costs and the availability of eggs have been critical issues for the F&B industry. The Washington Post recently posted an article stating, “Avian influenza has affected more than 108 million poultry in 48 states since 2022, lifting prices and diminishing supply.” Although this article addresses

The volatility of egg prices has long been a significant issue, driven by various factors, dramatically affecting operating costs for operators who bread their own menu items. The urgency of addressing this issue cannot be overstated. Upper Crust Enterprises provides a straightforward solution for reducing back-of -house menu costs by offering a breading option that

Over the past several years, menu performance data indicates that consumers strongly prefer fried chicken, chicken sandwiches, and chicken tenders. The quick service restaurant (QSR) chicken segment has outperformed all other market segments, becoming the leading growth driver in the food service industry. For five consecutive years, the love of “all things chicken” has stirred

  Foodmarket recently published an article addressing an important issue many in the F&B industry are currently navigating – food costs and portion size. Are you feeling the pressure of rising food costs and looking for a way to reduce serving sizes without upsetting value-minded customers? Upper Crust Enterprises has a simple and cost-effective solution that can

The rising cost of eggs has many restaurants looking for cost-effective alternatives. If this describes one of your challenges, we have a simple and tasty solution.  Instead of the traditional egg wash used for fried menu items, consider the unique Upper Crust Enterprises Egg Free Tempura Batter Mix. It’s a perfect replacement for standard flour

Last month, manufacturers, suppliers, and technology companies gathered at Chicago’s McCormick Place for one of the food industry’s most significant events of the year. Companies launched new products and discussed moving toward a sustainable future, explicitly agreeing that consumers expect more from their food. It’s now the industry’s crucial role to deliver on these expectations.

The population growth of Hawaiian, Asian, and Hispanic demographics in the United States has significantly increased over the past two decades. This growth has led to a shift in consumer preferences, with a greater demand for cultural cuisine. Understanding these changes is crucial as they have notably contributed to a marked acceleration in various restaurants’

Summer weather has a direct influence on our food people choices. While diners still enjoy crispy dishes, they opt for lighter options. This presents an excellent opportunity to substitute regular breadcrumbs with Authentic Japanese Panko. Authentic Panko can perform all the functions of regular breadcrumbs but with a lighter, crisper, and less greasy taste. Panko

What is Panko? Is all Panko the Same? What’s the difference between standard Panko and Authentic Japanese Panko? Is it a  good alternative to standard breadcrumbs? How is it made? These and many more questions are all expertly explained in our new video, “Secrets Revealed”!

Shrimp takes the crown as America’s favorite seafood. Every year, the average American consumes over 4 pounds of shrimp – adding up to a whopping 1.4 billion pounds annually! Due to its immense popularity, National Shrimp Day is celebrated on May 10 of each year. National Shrimp Day is an excellent opportunity to increase your