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Flavor isn’t measured like other parts of the business. It’s created in the kitchen and judged on each and every plate. It pushes every chef and pulls every diner. Since 1951, MINOR’S® has understood that taste and flavor have to be perfect, that each patron has to be wowed and that the best tomorrow is based on what you serve today. MINOR’S is flavor. And Flavor Means BusinessTM.  Come visit our new website, www.flavormeansbusiness.com, to see the latest culinary ideas from our MINOR’S Chefs.

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Latin flavor trends influence restaurant menus

Latin flavors and dishes are continuing to pop up on restaurant menus and now accounts for 8 percent of all cuisine types in North American restaurant menus.


Gluten-free—and full of flavor

This emphasis on gluten-free foods makes it crucial for operators to find a way to cater to diners who avoid gluten but still demand the elevated, unique menu options all consumers seek when dining out. The key to success: Menuing gluten-free dishes with bold flavors that customers crave.

High-quality speed scratch ingredients can be used in multiple menu items and offer convenience, effective cross-utilization, and food and labor cost savings.

Born out of the desire to get back to simple, honest ingredients, menuing farm-to-table dishes offers benefits to restaurants of every kind.

Here's how to safely prepare sauces featuring raw or mostly raw vegetables and produce.

Flavor concentrates make it fast and easy to add robust flavor to myriad dishes, from drinks to braises and beyond.

Here are some flavor-boosting ideas for protein across the menu.

Food safety is an important part of being successful in the food service business. Strict attention to product handling, kitchen procedures, and staff hygiene will help keep your operation healthy.

Today, flavor plays a big part in differentiation. Any foodservice operation that wants to distinguish itself from “the place down the street” needs to come up with flavors that are distinctive, delicious and on-trend.

Here’s a look at three emerging cuisines set to make bold moves this summer.

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