Chefs are drawing on Brazilian influences to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows.
Some suppliers and wholesalers have shifted to selling their products to consumers, either by launching their own food brands or by opening restaurants. These tips will help those who are planning to make the leap.
The broad cross-section of industry trading partners that joined together to form the Foodservice GS1 US Standards Initiative has made important progress in aligning the foodservice supply chain to meet consumer need, GS1 US' Angela Fernandez writes.
Changing consumer habits are causing a slowdown in restaurant growth, but updating their operations in a few key areas can help foodservice operators grow even in today’s tough market, according to David Portalatin of the The NPD Group.
Demand for fresh produce is on the rise as consumer interest in both local and plant-based foods continues to grow. Vertical gardens can provide a source of herbs, leafy greens and other produce for urban farms and restaurants that have minimal space.
At Nao Latin Gastro Bar located on The Culinary Institute of America’s San Antonio campus, the chef-instructor and students look to the cuisines of Latin America for inspiration to create a lively menu.