Using Turkey in Salads

Give diners interesting protein options with our wide variety of turkey products, including turkey bacon, turkey breast filets, turkey medallions and turkey thigh roast. Use these ideas for light, tasty salad substitutions: Chopped BLT salad with iceberg, spinach, turkey bacon, cherry tomatoes and buttermilk ranch dressing. Cobb salad with crumbled turkey bacon, iceberg lettuce, romaine...

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Gear up for Turkey Lovers’ Month

June is National Turkey Lovers’ Month, a time to celebrate a better-for-you protein that brings more to the table. Turkey is a valuable, tasty ingredient in the kitchen when it comes to flavor and customization. It also lends itself to a range of cooking techniques, from roasting to braising, smoking and more. Here are some...

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We Love Turkey Lovers’ Month

In 2006, Dave Heineman, who was then governor of Kansas, signed a proclamation to name June Turkey Lovers’ Month. While turkey is a delicious, better-for-you option that works across all dayparts, all year long, June is the perfect time to learn more about this versatile protein that patrons crave. A three-ounce serving of boneless, skinless...

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Soups Heat up Winter Menus and More

Soup is one of the most versatile flavor platforms you can add to the menu. It can be hot or cold, healthful or indulgent, sweet or savory—the possibilities are endless. In addition to its multifaceted nature, soup is typically very cost effective and presents a great way for chefs to put leftover ingredients to use....

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Go Global with Ethnic and Themed Burgers

Burgers are a dietary staple, particularly among younger consumers—62% of 18- to 34-year-olds eat at least one per week. But that doesn’t mean they want the same type of burger every time, as 48% of that age group is interested in ethnic or themed burgers, and 45% think it’s important for restaurants to offer burgers...

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Spotlight on Sauces

Once viewed as unnecessary and even unhealthy, sauces, dressings and condiments are moving to the forefront of menus across the nation. Creative sauces and condiments are no longer extras—they’re must-haves. Chefs are customizing to create signature sauces that differentiate their operations and drive traffic. See what’s trending and how you can stay one step ahead...

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How to Create Innovative Dishes Diners Crave

The resurgence of familiar flavors and comfort foods over the past year comes as no surprise. Consumers have been craving feel-good foods, both in retail and on restaurant menus—but that doesn’t mean there’s no room for innovation.   Now especially, the idea of innovating the menu might seem intimidating. With so many passing trends, it...

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Rethink Ethnic Cuisine for Generation Z

When operators are planning menus, they're often thinking about consumer preferences, but those vary across different age groups. As the older members of Generation Z, born during the mid-1990s, are reaching adulthood and becoming financially independent, they're attracting attention and influencing the foodservice industry. One of the defining aspects of this generation is its diversity—almost...

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Taking Antipasto Beyond the First Course

Antipasto is an Italian term, which translates to “before the meal.” Traditionally, antipasto is meant to include a mixture of flavors and textures that stimulate the appetite prior to the main course. Many cultures have their own form of antipasto: Spanish cuisine includes tapas, French fare has hors d'oeuvres and American menus feature appetizers. While...

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Hit the Road with Regional American Flavors

Diners are increasingly seeking new flavors, and more than half say they like to try different foods. Familiar to some and new to others, the tastes and ingredients of specific regions across America can satisfy both adventurous and nostalgic cravings. Plus, more and more chain restaurants are including regional dishes on their menus. Get a...

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