Several trends have carried over to 2021. But the two showing the greatest popularity among diners are; 1) Healthier, plant-based menu items and; 2) foods that standup to delivery. If you master both, 2021 is going to be a great year for your restaurant! As the draw of attention increases for plant-based and GMO free

Food texture is a key factor of customer satisfaction and their desire to repurchase.  Foods with a “crispy” texture are a favorite for many diners. But did you know there are distinctive differences between “crispy” and “crunchy”?  Knowing how to identify their differences can help you increase customer satisfaction and escalate your menu items from

With all of the uncertainty in 2020, we are thankful for things that remain steadfast and unwavering – like crispy comfort food. Fried chicken is still at the top of the list (for now), but there’s a new favorite crispy comfort food winning over the hearts of restaurant patrons. Katsu. A long-time favorite comfort food

Let’s face it a great plate of fish and chips is hard to beat. No wonder it’s a year round favorite – who can resist a piece of tender fish, wrapped in a super crispy coating that taste of heaven, better know as beer batter. That’s right beer batter!  Beer makes a better base for

Do your customers expect their take-out orders to look and taste the same as dine-in service? Most do, without understanding certain foods, specifically fried batter mix dishes, just don’t hold up well for delivery service. If your current brand of Batter isn’t measuring up, Upper Crust Enterprises has a Tempura Batter Mix that will. Our

Italian breadcrumbs are an ingredient all professional chefs are well acquitted with, but not all chefs know there is a better alternative, one that will make a huge difference, especially for creating a better crispy texture. The better breadcrumb is Italian Seasoned Panko. It can do anything a standard breadcrumb can, only better. The key

The popularity for more natural food choices and the quest for new and exciting tastes and texture has brought about an increased interest in Nama Panko. But exactly what is Nama Panko? Unless you have spent time visiting or living in Japan, this hidden gem might not be something you’ve ever heard of. Nama Panko

Breadcrumbs are a “must have” staple used in a wide range of menu items; unfortunately they are often overlooked as an unimportant ingredient. After all, it’s just a breadcrumb right? Wrong. With so many restaurants evolving their menus to meet the ever-increasing demand for plant based foods, free of artificial additives and Non GMO ingredients

Even before the current turn of events, keeping foods crispy for take-out orders was a challenge. Standard breadcrumbs and batters can quickly loose their crispy coating during transportation. It’s safe to say, no one wants soggy-oily food when they’re expecting light and crispy. Although many new developments in food packaging has helped, there is another

Although not backed by science, it’s fair to say food with a crispy coating of breadcrumbs can kick our senses into overdrive and makes just about everything taste better.  Used for much more than crispy coatings, standard breadcrumbs are a staple in almost all professional kitchens. However, packaged breadcrumbs contain high levels of corn syrup,