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Restaurants & Foodservice
Resources that explain how restaurants, catering, institutional kitchens, and hospitality operators source ingredients, design menus, and manage labor, giving producers insight into specifications and demand from commercial kitchens.
Chef Education & Community
Chef’s Resources
Tools and reference materials for professional chefs. Helps producers understand yield, specs, and attributes chefs value when sourcing meat, seafood, and produce.
The MAD Feed
Nonprofit platform focused on culinary innovation and sustainability. Insight into where chef-led sourcing priorities and food culture are heading.
CIA Pro Chef
CIA’s professional training resources, revealing how chefs learn about food handling, functionality, and flavor—shaping demand for premium raw ingredients.
Culinary Institute of America (CIA)
Leading culinary school whose curriculum drives foodservice trends. Shows how chefs think about sustainability, nutrition, and product attributes when sourcing from producers.
Restaurant Media & Trade
Nation’s Restaurant News (NRN)
Covers menu trends, purchasing decisions, and chain strategy. Useful for producers tracking shifts in proteins, produce items, and plant-forward offerings across U.S. foodservice.
National Restaurant Association – YouTube Channel
Updates on policy, workforce challenges, and operational guidance that inform what restaurants will buy and how they will buy it.
New York Times – Fast Food Business Topic Page
Business desk coverage of fast-food supply chains and public expectations. Helps producers anticipate pressure on pricing, sourcing claims, and reformulation.