From Trendy to Entrenched Post-COVID trends become common practice Share this page INNOVATION Covid-19 has transformed the food service industry. Businesses forced to close had to adapt or shutter for good, and standard operating procedures became anything but. At the same time, clients’ expectations have evolved. Here are four areas where Epicurean Group envisions current […]
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Staffing and Food Service – How to Come Out Ahead Share this page Management “We work very hard to make our work environments safe and keep our employees engaged. This includes a strong company culture, employee recognition, and career advancement opportunities.” Rey Hernandez, Co-Founder and Senior Vice President The number one expense, and often number
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Functional Fungi – Mushrooms are Trending in Food Service Share this page Food Functional fungi and ‘shroom boom are two ways you might hear the increasing interest in mushrooms described these days. As the global pandemic pushed eaters toward new ways of strengthening immunity, mushrooms have emerged a winner. Products infused with mushrooms have seen
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What To Do About Plastic? Share this page Food “Sustainability is integrated throughout all of our restaurants and cafés.” – Mary Clark Bartlett, CEO & Founder We have a plastic problem in the United States that’s getting worse each year. Made from fossil fuel and a lot of it, the New York Times reports the
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Old Ways Traditions and New Food Trends interview with Co-Founder & SVP Rey Hernandez Share this page INNOVATION “We live up to our commitments, give the customer what they want, and meet and exceed your expectations.” Rey Hernandez, Co-Founder and Senior Vice President When you need something done, get ahold of Rey Hernandez. When asked
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Epicurean Group Joins Effort to Unite Community Behind Ukraine Share this page EVENTS “…When you bite in, the texture is gooey on the inside and crispy on the outside: an extraordinary country classic.” Courtney Luddon, one of Epicurean Group’s long-time pastry chefs In true Slavic form and fashion, the community of Los Altos, led by
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In-House Butchery Program Enhances Quality and Saves Money Share this page Food “Our butcher program is unique in the industry and offers our clients many benefits…with butchery, we supply our own needs!” With a history that can be traced back at least to 1272, butchery is an ancient trade offering multi-level perks to food service
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Build the Perfect Bowl and LiveWell! Share this page Food “Eat food, not too much, mostly plants.” So reads the famous words from author Michael Pollan in his 2006 book, The Omnivore’s Dilemma. Good advice, but Americans need help. Dietary guidelines suggest 1.5 – 2 cups of fruit and 2 – 3 cups of vegetables
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Earth Month with Epicurean Group – Clean 15 / Dirty Dozen Share this page Food “Earth Month can be every month, and we look forward to working with local farmers, supportive vendors and you. Together we can make a great meal and a great difference.” Earth Month is a time to celebrate the wonders of
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Healthy Food Boosts Productivity Share this page Food Companies are looking to increase productivity and decrease costs while still attracting the best and brightest employees. Often these diverse goals conflict with each other; however, there is one area that blends them nicely. Look no farther than your food service program. Serving employees healthy and nutritious
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