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BrandInsight
FROM OUR PARTNER

Kerry Foodservice

Kerry Foodservice

What's on your menu?

We know you want the items on your menu to be consistently delicious and easy for your staff to prepare, but they also need to be cost-effective for your business.  Let Kerry help you make over your menu or review it and suggest on-trend improvements.

We are a global manufacturer and supplier of premium flavors, ingredients and systems for your foodservice needs.  With expertise in every aspect of new product development, production and commercialization, we partner with you to deliver appetizing, relevant and profitable solutions for your business.

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Food

Pretzel flavors boom on menus

Getting in on the pretzel trend now, while it’s just starting to reach a full boil, can be a point of differentiation from competitors who may not be offering the flavor yet.

Food

Focus on authentic global flavors

The trend toward global flavors is well-established at this point, and it’s likely to keep getting stronger — just consider the introduction of the Sriracha burger at Denny's and Jack in the Box.

Food

Soup stars across all menu parts

Although soup is already a staple on many restaurant menus, some significant new trends are showing the versatility and opportunities that exist with this...

Financing

Innovations in frying cut costs, increase consistency

Deep-fried dishes have continued to perform well over the years, and while they’re still in near-constant demand, they're not without challenges.

Food

Boost sales with innovative soup flavors

By menuing unique soups that appeal to consumers’ desires for flavor, operators can drive traffic during lunch and other dayparts. Here are a few best practices for operators who want to give soup a more prominent role on their menus.

Food

3 ways to customize, add flavor to menus

For many restaurants, sauces are already a staple addition to entrees, but giving them more prominence can have a positive effect on incremental sales, customer tastes and menu development.

Food

Stretch the seasons with pickled and fermented foods

Preserving and pickling show no sign of slowing down.

Workforce

3 ways to trim labor, food waste

Labor savings and waste reduction are hot buttons these days. Here are a few steps that can target both challenges.

Operations

STARTING THE MEAL OFF PROFITABLY

With all the buzz around small plates, it’s sometimes forgotten how a well-planned appetizer or starter menu can add to a foodservice operation’s bottom line.

Food

Starters become stars

By menuing creative, flavorful starters, operators can boost checks and provide a way for consumers to build their own meals—a trend that’s growing in importance.

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