When fresh, ripe peppers are dried, the drying process fundamentally changes their flavor and texture. And with the pepper experience shifting so drastically from fresh to dried, to differentiate fresh peppers, they often go by one name, while their dried counterparts go by another. With so many peppers, it can be hard to keep these names and flavors straight, so we’ve put together an easy reference chart to help.
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Wake Up to Breakfast’s Boom
The most important meal of the day is back—a third of restaurant operators expect breakfast sales in 2025 to grow significantly. And there’s good reason. Over the past 5 years, the number of breakfast/brunch focused operations are up 23%, national fast-food chains are adding more and more breakfast items, and breakfast foot traffic accounted for 21% of visits in 2024 alone. And now we’ve rounded up the most important things you can do to capitalize on its resurgence.
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TO GUAC OR NOT:
The power of a tableside experience
There’s something incredibly alluring about tableside guacamole. Consumers adore it and you can charge a premium for it. That said, not all establishments have the time, staff or space to do it right. And even though we can make the avocado part a lot easier, the extra effort that a tableside offering requires might take it off the table for you.
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