appetizers | Prepared Foods

Items Tagged with 'appetizers'

ARTICLES

New Foodservice Products: Snacks Appetizers

Restaurant snack food and appetizer trends, plus a new platform from Applebee’s

April 9, 2015

King & Prince Seafood’s new Small Plates/Bar Bites product line features Jambalaya Fritters, Crispy Southern Flounder and Lobster & Seafood Pups.

On-Trend Eggplant

Creating a culinary-chic entrée or appetizer is easy with Van Drunen Farms’ IQF Eggplant.

September 29, 2014

Creating an outstanding, culinary-chic entrée or appetizer is as easy as using IQF Eggplant from Van Drunen Farms (VDF).

Chef Speaks: Appetizers

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd., and corporate chef for Golden County Foods.

June 30, 2014

Prepared Foods talks with Charles Hayes, CRC, CEC, founder of Food and Beverage Design Ltd.

Appetizer Adventures

Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.

Walter Zuromski, CEC, CCE, Contributing Editor

June 30, 2014

Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.

On-Trend Appetizers

Restaurant patrons are beginning more meals with appetizers.

Darren Tristano

October 22, 2013

Restaurant patrons are beginning more meals with appetizers, according to Technomic’s new “Starters, Small Plates & Sides Consumer Trend Report.”

Appetite for Ethnic Adventure, Health

Commodity costs, the latest flavor pairings, curiosity about global cuisines and healthy-eating sensibilities are all part of a melting pot of trends that drive menu development.

Aimee Harvey

September 13, 2013

The left side of the menu is evolving with several major themes in mind -- including freshness, health, big flavors and ethnic-inspired offerings.

Demand Rises for Healthy Snacks

Consumers are trying to achieve an overall balance, in terms of indulgence and nutrition, by snacking on small-portioned, healthy foods throughout the day.

April 11, 2013

Concerns of rising obesity rates and health problems are growing, and public health messages urging better nutrition are everywhere.

Appetizers: Big Flavors, Global Accents and Value

Aimee Harvey, Contributing Editor

November 8, 2011

Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.

Variety, Flavor and Value Define Appetizers

Aimee Harvey

November 1, 2010

Traditional, fried appetizers no longer are appealing; operators should focus on variety, flavors, health and uniqueness.

Craig "Skip" Julius

October 1, 2010

American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.

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