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How-to Videos

Making Calzones
Making calzones is an easy matter of folding pizza dough around a filling of Stouffer's® Spinach Artichoke Dip, mashed potatoes, and ricotta.

Preparing Roasted Squash Sauce
Puréeing roasted butternut squash with prepared Minor’s® All Natural Vegetable Base creates a healthy yet delicious sauce for pasta or other foods.

Operational Insights
Part 3 - Embracing Social Media - Engaging with Your Audience
In the wrap up of our three-part series you’ll learn the five things you must do to succeed with Social Media. You’ll discover how other operators have embraced Social Media and profited. Plus, you’ll learn the key principles that let you get the most out of customer conversations. »
Part 2 - Social Media: Tactics to Get the Conversation Started
In Part 2 of Social Media for the Foodservice Industry - a Three-Part Series, you'll learn tactics and strategies that can get a conversation going between you and your customers. These ideas are friendly and fun, but still focus on supporting your business goals. Make your tweets and FB posts more effective. Get expert tactics now »
Part 1 - First in a three-part series: Social Media for the Foodservice Industry
You’ve heard how Facebook, Twitter, and other social media are helping foodservice operators connect with customers—sometimes spectacularly. But what exactly can it do for you? And how much tech savvy does it require? Find out more in the first installment of a three-part series that lays it out for you in terms of which social media techniques work, and which don’t, for foodservice operators. Start cooking up something social »
Master the Art of Menu Engineering
Your menu is the most powerful business document you possess. Learn how Menu Engineering can increase sales and profits in your operations. Discover how placing items in “Hot Zones” on the page affects consumer choice. How even the smallest detail like the difference between “20” and “$20.00” can increase your bottom line. Start on your well-engineered menu now »
The Top 5 Ways to Motivate Employees
Everyone needs recognition. Especially when a tough economy means cutting back on staff and bonuses. Motivate your staff with techniques that give recognition and lower stress levels without raising your payroll. Get five simple ideas now »
Boost Cross-Utilization to Yield a Better Menu
Discover why cross-utilization is big news at almost every level of foodservice. It’s a great way to reduce food and labor costs and maximize productivity in the kitchen. Plus you can offer more lower-price menu items when you cross-utilize. Find out how »
Simplify Mise en Place in Five Easy Steps
Proper mise en place is a standard timesaving tool, but we’ve got five tips for making it even more effective. Learn how something as simple as having the breakfast cook wash herbs for later in the day can improve workflow and help reduce waste and labor costs. Get your five tips »
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