When you boil it all down, the overall success of a restaurant or commercial foodservice operation depends on two things: the ingredients used to create the menu and the processes used to cook and prepare those ingredients.
Let's focus on the second one.[…]
Trends come and go, but in foodservice, one major dining trend appears to have firmly planted itself for the long haul.
The farm-to-table movement, also known as farm-to-fork, or farm-to-market, is a reflection on how consumers have evolved with a desire to be educated on the food they’re eating and where that food was grown. And many restaurants, school cafeterias, and commercial kitchens all over the country are embracing a farm-to-table menu.[…]