INSIGHTS & TRENDS

4 Ways to Build the Perfect BBQ Menu

The demand for barbecue-related dining options has grown in recent years—and it’s helped items...

Your Ultimate Guide to Pork Pairings

Is Your Restaurant Ready for Football Season?

Fall can be an ideal time for operators to kick off a sports-oriented approach to menu...

The Ultimate Breakfast Guide

Generational Marketing: How Noncommercial Operators Can Keep Their Captive Audiences Coming Back for More

Americans are expected to spend more than $1 trillion this year in restaurants — but that’s not...

How Rethinking Breakfast Could Lead to Sales Success

In today’s competitive foodservice environment, an enticing breakfast menu can help eateries draw...

Hatfield Breakfast Trends

Take a look at a few tasty breakfast trends that will help inspire a more mouthwatering menu.

Your Prop 12 Guide

Drive Guest Satisfaction

The Culinary Road Less Traveled: A New Approach to European Cuisine

Spaghetti, quiche and other traditional dishes from countries such as Italy and France could now...

A Definitive Guide to U.S. Regional BBQ

American-style barbecue is a culinary tradition deeply embedded in the cultural fabric of the...

Spring Menu Guide

How Pork Can Power Your Global Menu

Pork is one of the most loved proteins in the world. Visit any country and you’ll find pork on the...

Pig Out on These Pork and Bacon Trends

10 Restaurant Tips For This Holiday Season

The holiday season can indeed be the most wonderful time of the year for restaurant operators, and...

How Restaurants Are Adapting to Remote Work

Bowls Bring Versatility & Customization to the Menu

Consumer interest in bowls is still going strong, and operators increasingly are looking to...

Global BBQ Trending Flavors & Preparations

Globally inspired barbecue is a hot trend among consumers looking to expand their culinary...

Elevating Comfort Food with Better-for-You Inspiration

What Foodservice Operators Can Expect in 2023

To draw consumers, operators may want to incorporate some of the anticipated 2023 foodservice...

How to Continuously Serve Customers—Despite the Tight Labor Market

Since 2020, numerous restaurants have faced mounting labor difficulties—including finding new...

How Restaurants Can Keep Customers Coming Back for More Despite Inflation

To battle rising food and labor costs, restaurants will need to rely on smart menus, technology...

Why Sustainable Protein Production Could Be Your Menu’s Biggest Selling Point

In the past decade, two-thirds of consumers have considered sustainability when purchasing foods...

The Benefits of a Vertically Coordinated Supply Chain

In an age of supply chain woes and product availability issues, having a vertically coordinated...

What’s New in BBQ? 4 Hot Trends [INFOGRAPHIC]

Since the majority of restaurants feature BBQ on the menu, it’s a category that’s ripe for...

Leveraging The ‘NextGen Casual’ Trend to Enhance Customer Experience

To address today’s consumer dining preferences, a number of operators are utilizing streamlined...

5 Pork Trends that Can Transform Your Menu—Without Multiplying Costs

In recent months, numerous restaurants have struggled with labor and supply chain constraints.

Make The Most Of Your Menu [PLAYBOOK]

Despite enduring challenges, the future of foodservice is bright. Discover smart and strategic tips...

Despite Challenges, Operators Remain Focused on Quality, Innovation

Survey finds labor and cost issues are biggest obstacles when it comes to menu development

2022 Must-Know Food Trends [INFOGRAPHIC]

Foodservice sales are projected to soar in 2022, bringing opportunities for menu innovation. Access...

NAE and Other Premium Claims Matter Now More Than Ever: Here’s Why

The COVID-19 pandemic prompted Americans to make a number of lifestyle changes—including altering...

Breakfast Trends That Resonate All Day Long [Infographic]

Breakfast foods are breaking out of the morning daypart. The pandemic changed how and when...

Fire Up the ‘Cue

No culinary preparation is better suited to summer holidays and gatherings than barbecue. It...

Go Pig and Go Home: How Pork Can Drive Takeout, Delivery and Other Sales

The COVID-19 pandemic has disrupted many things, but pork’s popularity isn’t one of them. In fact,...

How to Keep Takeout and Delivery Business Strong Post-COVID

Most states have begun to allow restaurants to offer outdoor and dining room service. But with...

The Sow Factor: Bacon’s Exciting Menu Effect

For years, bacon has been a beloved ingredient in the United States: more than 266.5 million...

Foodservice in a Post-Pandemic World

Robotics and other automation technologies may be the answer to production, profitability, and...

What the “New Normal” for Foodservice May Look Like

The global coronavirus pandemic has dominated headlines for most of the year—especially since...

Course Correction - How Technology Is Reshaping Foodservice

The foodservice landscape is changing rapidly as technology reshapes our world and the way we...

How to Delight Health-Conscious Consumers: Diversify Your Menu with These On-Trend Recipes

Eating has never been more personal than it is today. Self- or medically imposed dietary...

How to Customize Noncommercial Operations to Serve Gen Z

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all...

How to customize noncommerical operations to serve Millennials

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all...

How to Customize Noncommercial Operations to Serve Gen X

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all...

Sustainability and Animal Welfare: Building Transparency Within Your Protein Category

Consumer purchase drivers are shifting and impacting how people define value. What once was a...

How to Customize Noncommercial Operations to Serve Baby Boomers

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all...

how to integrate pork into plant-forward menus

Plant-forward eating is gaining steam. Propelled by a slew of research and documentaries touting...

Break The Mold

The appearance of pork on restaurant menus is becoming increasingly prevalent, and that is creating...

The Sustainability Imperative: How Clemens Food Group Is Responding

Sustainability is a regular topic of conversation in both consumer and industry food circles, but...

4 Things to Know About Functional Foods

Hippocrates said “Let food be thy medicine, and medicine be thy food.” Modern translation: Eat...

5 Ways to Reduce Waste in Your Operation

Accentuate the attributes

Meat processors can help boost foodservice pork sales by supplying operators with selections that...

Alternative cuts help customers differentiate their business

According to the National Restaurant Association’s What’s Hot Culinary Forecast, new cuts of meat...

A Cut Above

“New cuts of meat” has been topping menu trend lists for the past couple of years, driven both by...

Elevate Your Menu with Pork-Friendly Global Sauces

Chefs are discovering a whole world of incredible sauces that lend well to premium pork cuts and...

How to Make Photo-Ready Proteins

Four ways to bring the “Wow!” factor to the center of the plate

Quality over Quantity—the New Model for Entrée Building

With so much creative menu play around shareables, snacks and small plates, it’s time to take a...

Love Me Tender: Braises that Build Crave

Enhance menus with new flavors; braising offers an extra layer to any flavor profile to meat...

Marketing Pork for Premium Profitability

With attractive wholesale prices, great flavor and a growing customer appeal, pork is easy to...

5 Ways the Right Vendor Partner Can Help Your Business

Think beyond price to expertise, reputation, transparency and selection when choosing a vendor.

Working the MUFSO Show

With a strong plan, some good shoes and your business savvy, you’ll be on your game in Dallas.

America Loves Pork

As experts predict we’ll consume more than 50 pounds per person next year, now is the time to up...

MUFSO KEYNOTE PREVIEW: Nancy Kruse

The highly influential consultant talks flavor trends, the importance of authenticity, and the...

Generational Marketing: Everything restaurant operators need to know about their target markets

Americans spend a lot of money in restaurants—$799 billion, to be exact. The challenge for...

Ethnic Flavors Spicing Up Menus

We Want to See You at MUFSO Prepare now to get the most out of the conference

No matter the size of your operation or your role in it, conferences and trade shows are a great...

Key in to the brunch trend

Key in to the brunch trend … with smart uses of premium cuts

The brunch boom keeps, well, booming....