Kitchen

2017 Dish of the Year: The Breakfast Sandwich

breakfast sandwich

Restaurant and hospitality consultants Andrew Freeman & Co. crowned the breakfast sandwich the dish of the year for 2017 because of its appeal beyond breakfast, extending to all-day menus. From classics like the Monte Cristo to the Croque Monsieur, you can easily leverage the popularity and versatility of the breakfast sandwich by adding your own unique stamp. Almost every operation ...

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Sharpen Your Breakfast Skillet Skills

Skillets, hashes, or skillet hashes: No matter what you call them, this versatile and hearty dish is crucial to your breakfast or brunch menu. While corned beef hash or a classic sausage/potato/egg skillet will always resonate with comfort food fans, breakfast skillets, much like on-trend bowls, are getting a makeover with inspired flavors and treatments. They’re the perfect platform for ...

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Make Some Dough with Breakfast Breads

breakfast bread

Look anywhere these days and you’ll discover breakfast and brunch are trending away from the traditional all-you-can-eat buffet towards carefully curated à la carte menus. Today’s  well-engineered brunch menus contain well-thought-out offerings; nothing is an afterthought – everything has a specific purpose. The same is true for breakfast breads, once used as a buffet profit-hedging tactic thanks to their tendency ...

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Nature’s Blank Canvas: The Potato

potato

While steak and potatoes is about as American as apple pie, the potato is extremely versatile with its neutral flavor providing a blank canvas for numerous possibilities. With the holiday season in full swing, get a refresher on the basics of some traditional potato applications, and then ask yourself what you can do to make them better. Rösti Known as ...

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A Fresh Look at Autumn Desserts

Customers crave familiar, yet unique sweet flavors. They want something that reminds them of Mom or Grandma’s apple pie, but also caters to their adventuresome palates. These days, the trend is to not only execute classic desserts really well, but to do it with a distinctive spin. Alternatives like Momofuku’s Milk Bar’s Cereal Milk or familiar forms such as doughnuts ...

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Dining Trends: Pork Profiling

Pork

Technomic’s “Spotlight on Center of the Plate” report revealed that 66% of people who enjoy pork and beef are choosing to eat pork at least once a week! Pork’s unlimited versatility, affinity for seasonal produce pairings, comfort style cooking techniques, and reasonable price point has chefs pouncing on this rare merchandising and margin opportunity. “We sell everything but the oink!” ...

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Maines Joins Markon for Annual Chef Summit

Chef Summit

Foodservice chefs across the country stepped out of their kitchens into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on menus through Markon Cooperative’s second annual Chef Summit. The Chef Summit, held in Monterey, California, brought together 22 chefs from Markon’s seven foodservice members and foodservice operators, including our ...

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