Trends and Insights

We believe in giving back to the community. Read about how volunteers from the Nestlé Professional Customer Innovation Campus recently spent a day living that commitment.

We wanted to get to know our 2019 Grand Prize winner a little better, so we asked him a few questions. See what Dan likes about Stouffer’s and how he reacted when he first found out he won a trip to Italy!

Nestlé Professional Corporate Executive Chef Alex Dino brought holiday cheer to kids staying at Boston Children’s Hospital. Chef Dino helped the children build gingerbread houses and made everything a little more festive for the kids and their families.

Breakfast doesn’t have to stop before noon. Patrons are asking for eggs, grains, and breakfast beverages all day long. Learn to profit from their yearnings.

75 percent of consumers report that they are more positively motivated to give their business to locations that offer All-Natural options.¹

Back of House

Food allergies are common, and sometimes hidden. Learn how to make your operation sensitive to your patrons’ allergy issues. It’s easier than you might think.

There are many different approaches to plant-based eating, from people who simply want to eat meat less often to people who consume no animal products or by-products of any kind.

Sugar contributes to obesity, and major healthcare costs. Learn why sugar can be too much of a good thing, and how to reduce it in recipes.

Plant-based beverages

There are multiple reasons to follow a plant-based diet.

What’s on your plate? For a growing number of consumers, it’s not meat.