Tips & Trends

Loin Back vs. St. Louis Style Ribs: Which are Right for Your Menu?

It seems like consumers will always be hungry for ribs, but it’s important to choose the right style when adding them to your menu. From preparation to presentation, here’s a look at the differences between loin back ribs and St. Louis style ribs.

Tips & Trends

4 Ways to Find Hidden Versatility in Proteins

When you’ve ran a foodservice kitchen, even for just a day, you understand that ingredient versatility is essential to success. And it’s not just a second form of use. A truly valuable product should be able to be used in three or four (or more!) different ways across your menu.

Tips & Trends

Turkey: A Canvas for Global Flavors

While turkey can seem to be more challenging to menu in ways that keeps consumers interested, its versatility and ready-for-additions profile aids it in being a perfect vehicle for the global flavors that customers crave.

A group gathered around a chef who is explaining something

Our World

CEIP: The Elite Experience for Passionate Chefs

Being a leader in the culinary industry requires more than expert food skills. Chefs who oversee teams and operations must be accomplished at everything from pivoting with changing eating behaviors to fostering care among diverse employees. It’s for these reasons that the Culinary Enrichment & Innovation Program (CEIP) was created.

Food Builds

Flank Steak with Heirloom Tomatoes and Corn and Mango Relish

This build takes advantage of fresh, seasonal products to highlight the HORMEL® FIRE BRAISED™ Beef Flank Steak.

Restaurant staff preparing dishes in back of house

Our World

Innovation: Creating the Next Big Thing on Your Menu

With consumers being exposed to more global flavors and intricate cooking methods and skilled labor being harder and harder to come by, the need for innovative and high-quality proteins has never been in higher demand.

2 restaurant employees enjoying a meal together in the kitchen

Our World

The Art of Family Meal

Family meal has been around as long as restaurants have been serving food. Its purpose is simple — to feed staff — and when it’s done right, this longstanding tradition can be a great way to celebrate your staff in both practical and team-building ways.

Close up of a chicken sandwich featuring Flash 180

Our World

Innovation Has Never Tasted This Good

Making great fried chicken is an art. Mixing up the perfect batter, creating the ideal breading and frying to perfectly golden brown for the most satisfying crunch. Then drizzle on […]

Tips & Trends

6 Ways to Use AI in Your Restaurant

Whether you use it or not, AI technology is here to stay. The good news is there are all kinds of ways you can use it to your advantage, from […]

Close up of pizza with cup and char pepperoni

Tips & Trends

What America Thinks of Pizza in 2024

What America Thinks of Pizza in 2024 Pizza will always be a favorite, but the popular toppings and the experiences it creates can change often. To help you stay on […]

Food Builds

Crepe Wrapped Breakfast Sausage with Whipped Sharp Cheddar Spread, Wilted Kale and Apples

A crepe filled with SPECIAL RECIPE® 1.3oz Fully Cooked Chicken Sausage Link on a creamy cheese spread with apples and kale.

Food Builds

Autumn Turkey Barbacoa Bowl with Yellow Rice

Full of fall flavors, this hearty rice bowl offers a new way to serve JENNIE-O® Slow Roasted Turkey Barbacoa.

Food Builds

Elote-Inspired Fried Chicken Sandwich

CORN NUTS® Mexican Street Corn Crunchy Corn Kernels provide flavor and texture to HORMEL® FLASH 180™ Battered Sous Vide Chicken Breast to make an irresistible fried chicken sandwich.

Food Builds

Asparagus and Herbed Cheese Stuffed Flank Steak Rolls on Creamy Mashed Potatoes

With a few simple ingredients, elevate HORMEL® FIRE BRAISED™ Beef Flank Steak in an entrée sure to impress your customers.

Close up of barbacoa with jalapeno bacon and grits

Food Builds

Pork Barbacoa with Jalapeño Bacon and Cheddar Grits

Rich and creamy cheddar grits topped with CAFÉ H® Pork Barbacoa, LAYOUT® Jalapeño Bacon and pickled red onions.

Food Builds

Peruvian Turkey Sub

Featuring JENNIE-O® Petite Turkey Breast Roast, this Peruvian take on a turkey sub will elevate any menu. Accompanied by a spicy aji Amarillo sauce and crispy plantain chips, this sub is sure to please!