2016 Food Trends… Go Veg or Go Home

According to Andrew Freeman, “Vegetables are the hero this year.” This is a great article and we hope you visit Nations Restaurant News to see what else is picked for the Hot Food Trends of 2016. If you are planning on creating a more vegetable-based applications for your menu, we invite you to see and
Read more
No Comments

Panko for Dessert? Yes!

If you are using Panko just for frying your menu is missing out. Panko is great in baking, sauteing, as a mix-in ingredient, appetizers, side dishes and yes, even panko for dessert! Panko For dessert, an easy sweet topping: Add melted butter to Authentic Panko until moist; Saute or oven bake until the Panko turns golden brown;
Read more
No Comments

Small Changes Provide Big Results.

NRN has published a blog article about food quality “Food matters, and McDonald’s just proved it”. The article in interesting as it explains how customers do notice a difference with the smallest of changes and how small improvements in quality will deliver big results in sales. Using McDonalds as their example it outlines some small
Read more
No Comments

Panko – The Electric Bread Crumb

What sets Panko apart from the usual bread crumb – The Processing! Panko is made from bread baked by electrical current.  This unique method was developed during World War II when Japan was fighting Russia out of a necessity to cook bread without heated ovens. The result was the ingenious idea of using electric current
Read more
3 Comments

Difference between Authentic Panko and Standard Bread Crumbs

When it comes to bread crumbs, most of us are very familiar with the standard bread crumb. A kitchen staple, bread crumbs are always on-hand to use in many Italian favorites like Chicken Parmesan or adding to meatballs or meatloaf. But did you know there are significant differences between Authentic Panko bread crumbs and standard
Read more
No Comments