It takes a combination of cooking talent and hard work to make your catering business successful. The competition is usually friendly, but you’re always on the lookout for ways to stay ahead. One very good strategy is also very simple: Expand and upgrade your buffet station ideas.

You love to cook. Everything about food, prep and presentation fires your culinary creativity. You’ve always daydreamed about running a commercial kitchen that earns three Michelin stars.

Wherever they’re hungry, you’re there to serve. As you pitch a new menu at local sporting events or cater the latest festival, concessions put you front and center with crowds of potential customers. That’s always a good recipe for strong profits in a highly competitive industry.

What do pickles and baby iceberg lettuce have in common? They’re both served cold, they’re wonderfully crisp, and they are welcome regulars on summertime menus. Is it possible to create a fusion between these two familiar crunchy sides? The answer is definitely yes, and the outcome is deliciously different.

If you imagine all Brussels sprout smoothie recipes taste alike, get ready for some cool, fresh surprises. The little round sprout blends remarkable flavor into healthy drinks that serve up perfectly in all kinds of settings. It’s a very versatile vegetable, and it’s available year-round.

How many hours does your staff spend prepping stocks and braising liquids? How quickly can you add flavor complexity to specialty sauces and signature soups?

If you’re looking to trim time and labor costs, speed scratch cooking addresses these questions and more. It’s a value-added option that works in all types of foodservice operations, and it’s easy to implement in your commercial kitchen.

You’re interested in every facet of the business. The foodservice industry is your passion, and you know you have real talent. Are you thinking about how to become a chef consultant?

It’s that warm, wonderful time of year again. Consumers look forward to the end of winter and welcome the sunshine of spring. They’re ready to get out of the house, and that puts them on track for eating out more often. Take advantage of this upswing in attitudes with spring menu ideas for your restaurant.

Busy consumers want dining options that fit their hectic schedules. Grab and go foodservice gets their attention by shaving time off traditional carry-out. Combine that convenience with satisfying customer appetites for quality, and you win repeat business.