What type of foodservice business are you in—and what’s keeping you up at night right now?

Ingredients (4 cakes): - 6 oz dark chocolate - 4 tbsp butter - 2 eggs + 2 yolks - ¼ cup sugar - 2 tbsp flour - Caramel sauce (homemade with cream & sea salt) Method: 1. Melt chocolate & butter. Whisk eggs & sugar until pale. 2. Fold together with flour. 3. Pour into molds with frozen caramel insert. 4. Bake at 425°F for 12 min. Pro Tip: Use frozen caramel centers to guarantee molten flow. Plating Idea: Plate with powdered sugar, drizzle caramel, serve with vanilla gelato. Has anyone made or had this before?

Welcome to Foodservice Alliance 👋 Let’s get the conversation started. Take a minute to introduce yourself below: - Your name - Your role in foodservice (operator, supplier, consultant, etc.) - Where you’re based - One thing you’re hoping to get from this community Feel free to share a link to your business or profile as well. Looking forward to connecting and learning from each other. 👊 Let’s build this together.

Ingredients (8 tacos): - 1 lb thin-sliced ribeye - ¼ cup soy sauce, 2 tbsp sugar, garlic, sesame oil (marinade) - 1 cup slaw mix - 1 tbsp gochujang, mayo - Tortillas Method: 1. Marinate beef 1 hr. 2. Sear quickly on hot grill. 3. Mix slaw with gochujang mayo. 4. Assemble tacos. Pro Tip: Slice beef against grain for tenderness. Plating Idea: Plate tacos in row with lime wedges and sesame sprinkle. Have you made or had this before?

Reinvented classics like soups, stews, and elevated comfort classics to evoke nostalgia. Comfort Meets Innovation 🍲✨ “Familiar enough to trust, new enough to excite.” What’s Driving It - Economic pressure keeps diners risk-averse - Emotional eating + nostalgia continues post-pandemic - Social media rewards recognizable foods with a twist What It Looks Like in 2026 - Classic dishes reimagined with global flavors (e.g., butter chicken mac & cheese, birria shepherd’s pie) - Elevated versions of diner and cafeteria staples - Comfort foods offered in premium, budget, and shareable formats Why It Matters - Lowers menu risk while still feeling innovative - Drives repeat visits and emotional brand loyalty - Easier staff training than fully novel cuisines Supplier Opportunity - Value-added sauces, spice blends, pre-marinated proteins - Frozen or par-cooked comfort items with chef-level quality Which comfort food sells best at your restaurant right now — and why do you think it resonates?