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Get Inspired

  • 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?

  • 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.

  • 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.

  • 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.

  • Caramel candy

    Up Your Game With Take Home Caramel Treats

    With the holiday season rolling around, you’re going to have lots of guests dining at your establishment for special meals, be they celebrations for two or a larger parties. Giving a small treat for your guests to take home will surprise, delight and keep your restaurant in the customer’s mind after the meal.

  • Chicken is a fresh and delicious pizza topping.

    Fresh Trends for Pizza Month

    Pizza shows up on one third of all restaurant menus, and while in a 2014 Datassential study 40 percent of consumers reported that pepperoni was their favorite topping, restaurants are going way beyond that. And, pizza isn’t just for pizzerias anymore. Today pizza and variations on the theme are showing up anywhere from Italian restaurants to trend-forward eateries. In honor of National Pizza Month, we’re rounding up some of the latest pizza trends.

  • Serve Spirit with a Red, White and Blue Cheeseburger

    Whether or not you're staying open on July 4th, your customers will be looking to get in the holiday spirit for the days leading up to and following America's biggest holiday. Serve up a Red, White and Blue Cheeseburger for a fun, spirit-filled special.

  • Grilled Produce

    If You Grill It They Will Come

    Chefs are firing up their grills for healthy and innovative takes on appetizers, salads, and desserts. Check out these innovative takes on grilled produce for appetizers, salads, and desserts.

  • oysters

    Celebrate Lent with American Seafood

    Serving seafood during Lent means big money for your business. In fact, several studies have shown that restaurants who offer seafood specials on Fridays during those 40 days can increase seafood sales by up to 20 percent. Since seafood items are already some of your higher dollar menu items, this is a good time to get creative with your menu and see serious results.