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Get Inspired

  • Shrimp for Lent

    Lent Inspiration

    With Lent comes your big opportunity for seafood sales on Fridays, so its important you have plenty of delicious options that will appeal to meat-eating consumers. Check out our guide for a wide variety of inspiration, including products spotlights, cooking ideas and even techniques like the perfect deep fry.

  • Explore the Pretzelbilities

    Explore the Pretzelbilities

    Soft, fluffy dough enrobed in a crusty, golden brown exterior then gently sprinkled with just the right touch of salt, the soft pretzel is pretty perfect as is. And did we mention our Rye Street Soft Pretzels are hand-twisted in Brooklyn, New York for the ideal texture and flavor?

  • Seafood for Special Occasions

    Valentine’s Day, Mother’s Day, New Year’s Eve… there are certain times of the year when customers naturally want to order something special.

  • Instantly Upstyle Your Desserts

    Instantly Upstyle Your Desserts

    Looking for some fresh desserts to serve for your next special occasion, but you don’t have a pastry chef on staff? Fear not, our Sweet Encore dessert line has enticing options for any type of eatery.

  • chicken wings and onion rings

    Game Day Guide

    As playoffs lead up to the Big Game, you've got a big chance to draw crowds into your restaurant. Here's your playbook. We've collected our best articles and ideas for football parties and collected them below for your inspiration.

  • welsh rarebit

    Welsh Rarebit Demystified

    Sure Welsh rarebit sounds a little like something that would have shown up on a menu in Camelot, but we’ve got a secret for you—it’s basically toast with amazingly delicious, melty, cheese sauce smothered all over it. Who doesn’t want to eat that for brunch? Wacky name aside, it's easy to see why the dish is making a comeback on brunch menus across the country. We think you should give it a shot.

  • Piancone ricotta cheesecake

    Piancone Ricotta Cheesecake

    Have you tried ricotta cheese cake? Traditional cream cheese is cut with ricotta for a silky, smooth version that’s just a little lighter than your typical, dense variety. It’s a nice option for mixing up the dessert menu. Chef Jeff Baird from our corporate office breaks down the recipe for you.

  • Ridgecrest Cooked Beef

    Roast Beef, Turkey, or Ham, What Will Grace Your Holiday Table?

    More often than not during the holidays, the main protein is always the talk of the table, and is always beautifully presented before it is carved and shared by all. And whether it’s a flavorful prime rib, a sweet glazed ham, or a perfectly browned turkey breast that makes the cut, all are wonderful ways to feed a large group, and also a great way to bring lots of satisfied “oohs!” and “mmms!” to your customers’ palates.

  • Christmas in New Orleans

    Reveillon Dinners for the Holiday Season

    As a native New Orleanian who grew up with a passion for food, I thought the holidays would be a fun time to share a time-honored and revered New Orleans tradition—the one that I look forward to each and every year.

  • Biscuit

    Try a Biscuit Bar at Brunch

    Brunch has always been a popular forum for biscuits, this year they’ve really been taking off. A great new way to capitalize on this trend is to run is a “build your own” biscuit bar.