JFS Curtze

"Guests are already making more intentional decisions about what they eat. Don’t leave protein rich menu opportunities (and margins) to the influencers."

Protein Is Becoming a Serious Restaurant Strategy | Modern Restaurant Management | The Business of Eating & Restaurant Management News If you’ve recently felt like everything at the grocery store now has added protein, you’re not alone. Protein has moved mainstream and is no longer a

Natural Since Day One® All Natural Chicken 🐓

Barn roaming on Amish family farms. Chicken the way it used to be, without hormones or antibiotics. 100% vegetarian feed and GMO free.

"No longer relegated to the side of the plate and with a strong assist from chef creativity, the carrot is more than ready for its menu close-up."

Bites & Sips: Carrot Glow Ups and Butter Gets Even Better - Flavor & The Menu Exploring microtrends, one bite and sip at a time

"Your social presence should clearly communicate who you are, what to expect, and why someone should choose you, repeatedly and authentically."

Operator's Edge® | What Restaurant Operators Should Know about Social Media Strategy Find the top tips to successfully run your business through consumer insights, restaurant trends and management advice.

Aquaculture salmon are available year‑round because they’re raised in stable, well‑managed ocean environments that allow for consistent harvests in every season. This controlled approach not only ensures a steady supply of fresh, premium‑quality fish but also supports sustainability by reducing pressure on wild salmon populations and allowing natural stocks to recover.

🔗: https://www.curtze.com/aukra-salmon

"Consumers are not asking restaurants to remove their enjoyment from eating; they are asking brands to better control portion sizes and pricing."

Protein power: How GLP-1s are reshaping consumer spend and menu innovation As GLP-1 medications change how Americans eat, pizza operators face a new challenge: How do you sell a food traditionally associated with indulgence to consumers who simply aren't as hungry? The answer may lie in smaller portions, protein-forward ingredients, customizable formats and a new level of....

"Culinary excellence attracts guests. Leadership builds the people. Operational discipline builds the business. Together they create food businesses that generate value, protect that value, and continue serving their communities for years to come. That is the work of an operator."

When Growth Changes the Role of the Restaurant Owner | Modern Restaurant Management | The Business of Eating & Restaurant Management News Every restaurant has its own beginning. Some are inspired by a family recipe passed down through generations. Others emerge from a chef's vision, a

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Slow-cooked to perfection! Learn more about Tend-R-Braise and all of our Midwest Kitchens products at https://www.midwestkitchens.com/products.

"Handling fryer oil with care is one of the simplest, most impactful ways to control operational costs."

Operator's Edge® | 10 Ways to Maximize Your Fryer Oil Find the top tips to successfully run your business through consumer insights, restaurant trends and management advice.

"To help maintain the public’s health, ensure your employees follow policy procedures when they’re ill. Be sure to establish your own written health policy, in accordance with the latest food code, and make sure your staff is aware of and knows how to access it for guidance."

When should your employee call in sick? Articles and content published for the National Restaurant Association with information about food trends, restaurant risk and best practices