Melissa Evans

If you’ve ever stood in a test kitchen staring at a row of sample trays wondering which batch should “win,” you already understand food product development: it’s equal parts inspiration and exhaustion. One tweak too far, and the flavor is off. One ingredi... See more

December 16, 2025 This week’s insights on key commodities and market shifts—powered by CommodityONE, exclusively for Dining Alliance members. Poultry Chicken markets stayed mostly steady last week, supported by strong production levels and easing pressure... See more

Artificial intelligence can feel like something reserved for tech companies, not restaurants — until you realize how many of the products you order each week have already been touched by it. Long before proteins are trimmed or produce is packed, smart sys... See more

Spend a few hours inside a processing facility or commissary kitchen and you’ll see it firsthand: there’s no such thing as a “set and steady” day. One run moves perfectly. The next one needs constant tweaks. Equipment hums along until suddenly it doesn’t.... See more

If the phrase “AI-powered recipe optimization” makes you picture robots flipping pancakes or computers telling chefs how to season food… you’re not alone. But in real restaurants, AI isn’t replacing creativity; it’s helping operators solve the everyday ch... See more