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  • September 02 2015 – Robert Fiumara

    The Art of Frying Food

    When you think of frying foods, southern cuisine probably springs to mind. But you’d be incorrect to assume that only southerners enjoy fried foods: fried foods appear on 73% of menus across the country. Fried food is a trend that’s here to stay but to keep your customers happy, you can’t just throw any food into a vat of oil...

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  • May 20 2015 – Robert Fiumara

    Restaurant Industry Experiencing Growth

      Since the recession of 2008, restaurants and the food industry in general has struggled to reclaim some of the impressive growth that had largely remained unchecked up until the financial downturn of the 21st century.  Now it seems, the time has come for impressive growth – sales are good for most restaurants, chains are expanding and adding to their...

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  • March 27 2015 – Robert Fiumara

    Top Five Kitchen Trends of 2015

      Heading into April, it’s about time we discuss the top kitchen trends that are popping up in restaurants across the country!  The biggest standout so far is how many chefs are incorporating the use of nifty gadgets in their culinary skills and how brightly colored many of these new product are. Retro themes and products that promote a healthier...

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  • January 22 2015 – Robert Fiumara

    January 2015 Roundup

      If you’re curious about the latest trends in the culinary industry, you’re in luck! Here’s the latest round up for January:   Coconut Sugar The use of coconut oil in baking, cooking, and even healthcare was widespread in 2015. Now, the latest and greatest is coconut sugar! With regular white sugar to blame for diabetes, obesity, and chronic health...

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  • September 01 2014 – Robert Fiumara

    Dessert and Boosting Your Bottom Line

    While more consumers are skipping beverages to save the change in their pockets and many restaurants move toward bolstering their appetizer selections to generate revenue and increase their bottom line, a particular consumer trend is going unaddressed. Namely, many restaurants are overlooking or under-appreciating dessert as part of their restaurant menu. Many places opt to offer standard frozen fare, or...

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  • August 30 2014 – Robert Fiumara

    Snacks and Smaller Portions Will Generate Revenue

    The Millenials are soon going to be the majority of your dining public and they’re not going away. As a group with limited time, money, and growing health concerns, they are ever conscious of both convenience, nutrition (IE Calorie counts), and pricing in food service. In fact, so much so that smaller portions for smaller prices are at the forefront...

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