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.”
Ten Foodservice Trends to Watch in 2021
To break down the top beef and pork flavors to look for this year, our team studied the data and for recipe inspiration, we went straight to the experts themselves: chefs. Without further ado, feast your eyes on foodservice’s future! TREND #1 – KOREAN BBQ Heart and...
Comfort Food With a Twist
What started with chefs pushing their own flavor boundaries sparked a “fad” that has been popular in various forms for almost 50 years, from Asian fusion in the ‘70s and ‘90s to “New American” and European in between. Although predicted to trend again in 2020, data...
Serving Up Quality Meat in a Takeout World
We Answer Your Top 4 COVID-19 Quality Assurance Meat Questions Even as restaurants re-open during the coronavirus pandemic, takeout orders remain at an all-time high and are actually increasing. Among the countless other challenges restaurants face such as decreased...
Protein Plays a Big Part in Catering to Health-Conscious Diners
Health is a growing priority for U.S. diners, and protein plays a key role in healthy meals 73% of operators are seeing demand for healthier menu items increase 59% of consumers want foods labeled as high protein when ordering healthy meals 32% would pay more for...
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