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.”
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...
Inflation is high, so is demand for natural* meats
Despite rising costs, health-focused shoppers are still looking for products with natural, claims-based messaging — even in the meat department. Help them reach their health-focused new year’s goals (while striving to meet your own business goals) with Never Ever Open...
Does Your Meat Case Meet the Needs of Today’s Environmentally Conscious Consumer?
From the processing plant to the meat case, climate-friendly products need to walk the walk. You can’t miss it: One trip through the grocery store shows a steadily increasing number of eco-friendly claims being touted. And for a good reason. The money that stands to...
Restaurant Meal Kits Can Be a New Route to Revenue
To address many of today’s foodservice challenges, it may be time to think inside the box. Chef-created restaurant meal kits offer opportunities to reach new patrons, minimize the effect of staff shortages and address the increased demand for takeout and delivery...
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