Food lovers and restaurateurs are always looking for novel and exotic flavors that can take a dish from drab to dynamic. Dijon mustard, Sriracha, wasabi, chutney, and pesto are a few examples of condiments that chefs use to create new culinary experiences. But trending in Florida, and spreading across the nation is a fiery and garlicky spice paste that originated in North Africa - harissa.

Continue reading to learn why Florida chefs should be looking for ways to incorporate harissa as a condiment, a rub, or as a spicy addition to pasta sauce, roasted vegetables, and even eggs.

With the rise of online shopping, retail faces increasing challenges. How can we attract more people? What are those people looking for in terms of an experience? How can we deliver on that experience?

When you're visiting booth #1423 at The NAFEM Show 2019, be sure to check out all the innovations from Carter-Hoffmann. As a general philosophy, their solutions are all about making things as accessible as possible, making things easy to move around, in some cases even bringing the farm into the kitchen, and finally, making life more convenient for the customer.

Hyper-local sourcing. According to the National Restaurant Association, this is the hottest food concept trend of 2018, and from fine dining restaurants to your local craft cocktail bar, more and more Florida foodservice operations are joining in.

Today, the craft beer movement is for ALL the people. That's right, the non-alcoholic beer trend is a big thing, and it's not going anywhere. Gone are the days of the designated driver who is designated to kid's drinks.