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Chef’s Picks for Spring: Seasonal Ingredients and Flavor Trends for 2025 Menus

[vc_row][vc_column][vc_column_text] Chef’s Favorite NYC Seasonal Ingredients for Spring 1. Wild Ramps 2. Chives 3. Dandelion Greens 4. Arugula 5. Swiss Chard 6. Beets 7. Fava Beans 8. Peas 9. Radishes 10. Strawberries 10. Rhubarb Other Essential Spring Produce to use 2025’s Top Food Trends – Kitchen Innovation with Seasonal Flavors 1. Botanicals & Floral Infusions 2. Layered Spice & Heat: A Fresh Approach to Bold Flavors 3. Sustainability & Low-Waste Cooking 4. Newstalgia – Classic Comforts with a Twist 5. The Rise of Fermented & Pickled Flavors Stock Up Your Spring Inventory with Valley View Produce Spring has officially sprung, and with it, the freshest ingredients of the year. As April's harvest rolls in, chefs have the perfect opportunity to get creative and redefine seasonal menus. With the industry facing ongoing challenges, seasonal produce offers a fresh, cost-effective way

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A Chef’s Guide to Frozen Foods – Cost-Saving & Efficiency in Professional Kitchens

[vc_row][vc_column][vc_column_text] Why Restaurants Should Use Wholesale Frozen Food 1. Saves Time & Labor Costs 2. Cost-Effective 3. Offers Consistency & Quality 4. Reduces Food Waste Essential Wholesale Frozen Foods for Restaurants Frozen Vegetables Frozen Fruits Frozen Potatoes & Fries Other Frozen Staples Proper Storage & Preparation for Frozen Foods Storage Best Practices Thawing & Preparation Tips Preventing Freezer Burn Integrating Frozen Foods in 2025’s Food Trends Where to Buy Wholesale Frozen Foods for Restaurants Find The Best Frozen Food Supplies with Valley View Produce In a fast-paced kitchen, consistency and efficiency are everything. That’s why frozen foods are an essential part of a chef’s toolkit. While they have a reputation for being inferior to their fresh counterparts, modern freezing technologies have transformed their quality, making frozen foods a reliable option in any chef’s arsenal. With food costs rising and kitchen operations under

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Creating Memorable Culinary Experiences with 2025’s Food Trends

[vc_row][vc_column][vc_column_text] 1. Reinventing Comfort Food 2. Balancing Simplicity and Seasonality 3. Bold Flavor Pairings 4. Plant-Based Explorations 5. Low-Alcohol and No-Alcohol Craft Beverages 6. Global Fusion Meets Local Roots 7. Sweeten Things Up with Honey Stay Ahead of the Culinary Curve with Valley View Produce FAQ 2025 is setting the stage for a year of culinary innovation, with chefs finding new ways to use food as a medium for connection and storytelling. From reinventing classic comfort foods to pushing boundaries with bold flavor combinations, the focus is on crafting quality dishes that resonate on a deeper emotional level. Let's dive into 2025's top food trends and discover how chefs can turn these ideas into unforgettable culinary experiences. 1. Reinventing Comfort Food Demand for comfort food has risen in the past few years in response to significant economic and social shifts. Millennials and Gen Z

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Menu Engineering Strategies to Maintain Profitability Amid Rising Costs

[vc_row][vc_column][vc_column_text] What is Menu Engineering? Key Menu Engineering Strategies 1. Raising Prices Without Alienating Customers 2. Increasing Perceived Value 3. Profitability Analysis How to Calculate Food Cost per Serving How to Calculate Contribution Margin 4. Item Placement & Visual Design 5. Pricing Psychology 6. Portion Control & Ingredient Substitutes 7. Seasonal Limited-Time Offerings 8. Monitoring and Adjusting with POS Data 9. Competitor Analysis In today's volatile economic climate, restaurant owners face relentless pressure to maintain profitability. Rising food costs, inflation, and supply chain disruptions continue challenging the industry, forcing many businesses to rethink their pricing and menu strategies. While some operators may be tempted to raise prices directly, menu engineering is a more strategic approach that can help maintain profitability without driving customers away. This framework uses design, sales data, consumer psychology, and item optimization to create profitable menus that appeal to customers. In

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The Impact of Rising Food Costs: What’s Next for Menu Pricing

[vc_row][vc_column][vc_column_text] Increased Labor Costs Higher Ingredient Prices Due to Inflation Supply Chain Disruptions Cost of Goods Sold (COGS) - Why It Matters for Menu Pricing What is COGS? How to Calculate COGS Why COGS Is Important The Effect of Rising COGS on Menu Pricing Why Transparent Communication is Essential for Customer Satisfaction Saving on Food Costs In recent years, restaurant operators have grappled with various challenges, from inflation and labor costs to ongoing supply chain disruptions. As these pressures intensify, the rising cost of food has become a crucial issue, prompting restaurants to reassess their menu pricing strategies. Finding the balance between maintaining profitability and keeping customers satisfied has never been more important. Let’s examine the main drivers of rising food costs, explore how effectively managing the Cost of Goods Sold (COGS) can help, and offer strategic insights on adjusting

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Beans, Legumes - The complete buyer's guide

The Ultimate Buyer’s Legume Guide: Legumes, Beans and Pulses

[vc_row][vc_column][vc_column_text] Main Types of Legumes Beans Green beans Peas Lentils Legumes Seasonality Why Embrace Legumes in Your Kitchen? Legumes Tips & Inspiration for Chefs Legumes Cooking Time Tips for Properly Storing and Preserving Legumes Conclusion Valley View Produce – Delivering Quality Wholesale Legumes in New York Legumes are a staple in many cultures around the world. Versatile, affordable, and nutritious, this diverse family of plants offers chefs a treasure trove of culinary potential. Today, we explore everything you need to know about legumes, from their different types and uses to their nutritional benefits and cooking techniques, to help you get the most out of these nourishing plants.   Legumes vs. Beans vs. Pulses | What You Need to Know    The terms "legume," "bean," and "pulse" are often used interchangeably, but there are subtle distinctions. Here's a brief explanation of each term: Legumes: Includes all plants in the Fabaceae family, including the seeds (beans and peas) and pods (green

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