TURNKEY的动态

A new bill in Connecticut has been introduced to allow cafes and restaurants to offer infused food, drinks, and more. Learn more:https://lnkd.in/efZyeYA4

How Crackers Went From Survival Food to Gourmet Treat Invented to feed soldiers and sailors on the move, crackers are now showing up on high-end restaurant menus, with ingredients like chickpeas, cherries and charcoal. https://lnkd.in/deVVjcmT

FREE Bottomless Brunch ?? Exciting news, Liverpool Foodies.?Here's your?chance to win FREE bottomless?brunch for 2 at your favourite venue Smoke & Dough?? How to enter? It’s simple!??? Tag at least 4 friends or family members in the comments below — the more tags, the better your chances and make sure you’re all following our page. Get ready to enjoy gorgeous BBQ, grilled meats, and all the deliciousness Smoke & Dough is famous for. .. .. #giveaway #giveawayalert #freemeal #enjoy #foodies #foodlover

Bacon is Britain’s favourite sandwich filling this year. Bacon emerges as the preferred choice for sandwich filling in Britain this year. It reigns supreme in Scotland, Wales, the North, the East, and the South, with Wales leading the pack by allocating 30% of its sandwich budget to Bacon. Chicken takes the top spot as the favourite filling in the Midlands, while Vegetarian options are favoured in London when considering all sub-groups (egg, cheese, vegetable, bean, and other veg). The top five sandwich fillings for 2024 include bacon, chicken, cheese, ham, and tuna. A significant 75% of consumers are willing to spend up to ￡5 on a sandwich made with premium bread. On average, consumers are willing to pay an additional ￡1.78 for a premium sandwich. Coffee shops stand out as the top choice for premium sandwiches, with 73% of consumers opting to purchase them there. Nearly half (53%) of consumers purchase a premium sandwich on a weekly basis, with the baguette emerging as the most popular carrier for premium bread (35%), followed by the panini (22%) and ciabatta (15%). Italian flavours are the most sought after, closely followed by Mexican and BBQ. #sandwiches #sandwichfilling #BritishSandwichWeek

Consider it #London's golden age of chips. Fried potatoes have been a UK staple for decades and decades. But now, in a show of support for British classics - especially pudgy, crispy, well-fried classics - and the always popular high-low situation, #chips are showing up in places they haven't been. Exhibit A is The Cocochine, where Larry Jayasekara makes chips an optional supplement to his luxurious ￡145 tasting menu; normally you'd expect to see black truffles. At the very French Bouchon Racine, the side is chips, not frites. The Spanish-styled Tollingtons features Chips Bravas rather than the classic patatas. Credit, among other things, star chefs like Tom Kerridge, a long time champion of top-quality chips. And the rise of designer potatoes, namely The Food Heroes the Home of Koffmanns; they've seen sales of their premium spuds grow 30% in 2024 to ￡30 million. Their fried potato sales are growing even faster. Expect the UK's chipification to continue. Bloomberg News #restaurants #chefs #fries #food

When starting a food service business, specialize in a niche market (e.g., gourmet grilled cheese or artisanal ice cream) to stand out in a crowded industry. #NicheMarketSuccess #StandOut #FoodBusinessTips

When starting a food service business, specialize in a niche market (e.g., gourmet grilled cheese or artisanal ice cream) to stand out in a crowded industry. #NicheMarketSuccess #StandOut #FoodBusinessTips

Full Irish breakfast is one of the most famous dishes in Ireland, but it was only by working in an Irish restaurant that I noticed how much locals love it! Despite being one of Ireland’s most beloved dishes, the Irish breakfast shares a common origin with British, Scottish, and Welsh breakfasts. Did you know this? However, it would be a mistake to think that these versions are just copies of one another. They share the same base—sausage, bacon, and fried eggs—but each version includes unique ingredients that give it its own identity and singularity: the Irish breakfast with its soda bread, a bread made with baking soda; the Scottish breakfast with haggis, a savory pudding made from sheep’s offal; and the Welsh breakfast with laverbread, a type of seaweed purée (not a bread, as the name might suggest). These examples show that even products inspired by the same idea can become unique when adapted to the context of a place or group. This idea applies to food innovation! We often take inspiration from existing ideas to create products, recipes, and concepts, but to make something original, it’s important to add identity and personality to ensure it is more than just a “copy-paste” version. #Innovation #FoodInnovation #ProductDevelopment #FoodIndustry #FoodLovers #IrishBreakfast #PesquisaeDesenvolvimento

?? ?????????????? ?????? ???????????????? ?????????????? ??????????? ???? ?????? ?????? ????????! Gastronox storage boxes passed the test. ? These gastronorm containers seal airtight and give the best seal for liquids. The colour-coded clips allow you to distinguish between contents. Use a marker to note contents, date, ... on the boxes. Who wants soup? ?? #Food #Foodcontainers #Storage #Catering #AlwaysInMotion

"It's sandwich time! ?? What's your favorite? Whether it's a classic BLT, a hearty club, or a gourmet creation, we want to know. Share your go-to sandwich in the comments below! #SandwichTime #FoodLovers #EuroPan"