Bread Pudding Take Two
Penny-pinching cooks invented bread pudding as a way to use leftover or even stale bread. The recipe's often rich ingredients and texture may belie its reputation as a "poor man's pudding," but its thrifty origin certainly fits today's cost-conscious times.
Financing
Squash takes over
By the time November rolls around, many restaurant kitchens are elbow-deep in squash.
Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack
A recent Technomic study found that healthy meal options for kids are more important to parents than expansive kids’ menus. Combined with the current issues around children and obesity, updating your menu offering for young guests may seem daunting. Several industry programs have not only been created to help operators approach these issues, but are celebrating successes.