You can have it all with sandwich alternatives that are filling, full of flavor — yet beat down the calories. Chef Andrew spells it out in this Wing It! podcast. Think reinventing […]read more
Want a second opinion on a menu idea?
Come visit R&D Chef Andrew Hunter with your ideas and questions during the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center Aug. 27-28, 2017! Among the distinguished […]read more
California Cut, a chef’s best kept turkey secret.
This could be the most creative, flexible and delicious turkey portion you’ve never heard of! We call it the California Cut — perfect for salads, entrées, appetizers and more! Chef […]read more
Making the world a better place one hot dog at a time!
As a proud longtime partner with Weinerschnitzel, Foster Farms congratulates Farouk Diab on this prestigious award and living the American dream!read more
Antibiotic Free… No Antibiotics Ever… what does it all mean?
You may have heard “antibiotic-free” raised poultry being talked about lately. But what does it mean for a restaurant operator, cafeteria manager or a hospital nutritionist? Like “GMO,” the antibiotic […]read more
The results are in on three menu design decisions
Many restaurant managers often wonder if their menu designs are doing the job to inspire consumers on which dishes to order. There’s little doubt that the choice of fonts, colors, […]read more
Can re-designed lunch tray get students to eat healthy?
We eat with our eyes, the theory goes. In fact, many restaurant owners learned long ago that simply changing the size of a plate can make portions appear much larger […]read more