Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Quality at a value: What beef consumers really want
Variety is the spice of life… and of the meat case. Consumers crave variety and base their meat purchasing decisions on factors like price, quality grade, branding and more. With Star Ranch Angus® beef, you can stock the variety consumers want while still hitting on...
4 Hot Tips To Make Takeout Guests Happy
The shift to off-premises dining is now a well-established habit for many foodservice guests. But that doesn’t mean they are satisfied with their takeout experiences. According to Black Box Guest Intelligence, “Q2 2022 net sentiment for off-premises dining was...
2023 Restaurant Menu Trends To Inspire Your Foodservice Operation
With a new year comes new flavor trends. To get the lowdown on what’s up and coming for 2023, we spoke with Chef Christophe Setin about all things trending on menus in the coming year. Moving Fusion Forward Korean flavors continue their upward trajectory, with Korean...
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