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Cultivated Culinary > Tips & Trends

Tips & Trends

Cropped shot of woman eating pizza.

March 5, 2026

What Social Trends and Menus Tell Us About Pizza Right Now

While pizza is an exciting category, its fast-moving trends can be difficult to keep up with. To find the shifts that truly matter as you evolve your menu, we moved beyond the buzz and looked at the data.

February 10, 2026

Why Reubens Rule in March: Corned Beef, Pastrami and the Power of a Seasonal Classic

St. Patrick’s Day is more than a holiday. It’s a timely menu opportunity built for deep flavors, comfort food nostalgia and craveable LTOs. Here’s how you can tap into the power of deli icons like corned beef and pastrami this March.

Overhead shot of HORMEL® THE PERFORMANCE PEPPERONI® Hot Calabrian Chili Pepperoni and FONTANINI® Hot Calabrian Chili Sausage Crumble on a pizza

February 10, 2026

This Trending Pepper Could Be the Key to Your Next Menu Hit

To help operators bring trending Calabrian chili flavor to life without adding labor, requiring new training or complicated prep, Hormel Foodservice is introducing two new innovative, ready-to-use pizza toppings.

Loaded dirty fries in trays on a red table top

December 15, 2025

Scoring Big with Game Day LTOs: 5 Winning Ideas for Your Menu

To help you prep for the Big Game rush, we’ve curated five winning LTO ideas you could put on your specials menu. These concepts deliver the big, bold tastes fans love while keeping back-of-house prep minimal and labor-friendly.

Board with meat, cheese, fruit and garnishes

December 15, 2025

Cured vs Uncured Meats and When to Menu Each

When it comes to preserved proteins, cured and uncured meats are popular choices among consumers. But which should you choose for your menu? Ultimately, deciding which type to offer comes down to what best fits your customers’ expectations and your back-of-house requirements.

Sliced mortadella on a tray

July 28, 2025

Mortadella’s Renaissance—And How You Can Benefit From It

After decades of being absent from most deli counters in the U.S., mortadella is making a comeback. In fact, the global market size for mortadella is expected to hit $1.4 billion by 2033. For restaurant operators, this is an opportunity to get in on the sensation of this unique deli meat.

person in an apron taking inventory

July 23, 2025

Why Invoice Price Doesn’t Tell the Whole Story

If you’re only comparing invoice prices, you could be making decisions based on incomplete information. Here’s a breakdown of three overlooked factors that impact food costs and a look at how a little extra visibility can lead to smarter decisions and better control.

Overhead shot of pit smoked meats, toppings and sauces

July 22, 2025

The Art and Science of Pit Smoking Meats

While smoky, succulent, pit-smoked meats can give an incredible edge to menu-makers (even beyond barbeque joints), the process is very meticulous. Here’s what goes into the craft of authentic pit smoking, from the balance of woods to the skills of the pitmaster.

Coiled rope sausage

April 28, 2025

3 Qualities that Separate Good Italian Sausage from Great Italian Sausage

3 Qualities that Separate Good Italian Sausage from Great Italian Sausage When it comes to Italian sausage, if you’re aiming for better flavor, texture and performance, there are a few […]

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