Food Service Trends

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2018 Trend Report

It's all or nothing with these extreme food trends!

Here at AUI headquarters, we’ve been combing the internet for weeks trying to get a grasp on what the big food trends will be in 2018. Below, you’ll find our round-up of what we saw most frequently mentioned on trend lists, but also what we feel is coming in 2018. What we really want, though, is to hear from you, the chefs out in the trenches. READ MORE

January 18, 2018

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10 Tried and True Recipes for Holiday Crunch Time

Plus, a giveaway for $150 worth of AUI product!

It’s the most wonderful time of the year! Time is short and ain’t nobody got time for recipe testing. Use these 10 tried and true recipes developed in the AUI test kitchen and only available in our recipe database. We know you’re all working extra hard this time of year, and we hope that you’ll find something in these recipes to make the season go a little more smoothly. To show our appreciation of for all that you do, we’re offering a $150 AUI shopping spree to one lucky reader! READ MORE

December 7, 2017

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6 Top-Selling Appetizers to Help You Survive the Holidays

Keep your cool during the busy season with these hot apps from AUI!

Party season is here! The busiest time of the year is also the best time of the year for equipment to break, staff to walk out, and customers to demand more than ever before. Make your life easier and take the guess work out of menu planning with delicious and fool-proof hors d'oeuvres that go straight from freezer to oven. Here are six of our best-selling appetizers that are chef-tested and guest-approved. READ MORE

November 9, 2017

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Metallic Cakes Made Easy

Shine bright with fun and functional new cake decorating products!

This week, we held a product training to coincide with the launch of our new metallic pump colors and lace pastes. It was much more fun than any of us could have expected. When product training was over, a thin veil of luster dust hung in the air like Tinker Bell had just passed through. READ MORE

October 19, 2017

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5 Easy Recipes to Freshen Up Your Bakery Case

Mix Up the Season's Most Delicious Desserts with These Fool-Proof Recipes

A menu change doesn't have to feel like a chore! Spruce up your bakery case in a snap with these 5 recipes featuring superstar pastry mixes. READ MORE

July 6, 2017

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Molecular Gastronomy Goes Mainstream

Easy Recipes and Widely Available Ingredients Make Molecular Gastronomy Accessible to Chefs at All Levels

Almost 30 years after an Oxford physicist coined the phrase “molecular gastronomy,” it looks like the professional chef’s focus on chemical transformations in food isn't just a fad. It isn't even a matter of jumping on the molecular bandwagon anymore...READ MORE

March 21, 2017

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Felchlin Chocolate and Confectionary Ingredients are Now Available from AUI Fine Foods

The Beginning of a Beautiful Friendship

AUI Fine Foods is proud to announce our new partnership with Felchlin Switzerland. As of today, we’ve added over 80 of Felchlin’s products to our line-up of gourmet pastry ingredients, including 29 world-class couvertures. As of January 1, 2018, AUI will be the exclusive...READ MORE

March 6, 2017

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A Fresh Start For 2017 With Pantone's Color Of The Year

Recipes To Color Fondant And Buttercream With This Year's Hottest Hue

Happy New Year from AUI Fine Foods! We’re so excited to get a fresh start in 2017, and we think the folks over at Pantone must be thinking the same thing. The color geniuses at Pantone have announced that the 2017 color of the year will be...(READ MORE)

January 12, 2017

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Retail Meets Restaurants

Pastry Chefs Show Off Their Skills With Built-In Bakeries

We’re noticing a big trend that only bodes well for pastry chefs everywhere! High-end restaurants are saving a small portion of their square footage for retail purposes. Thus, giving pastry chefs a chance to shine! READ MORE

June 21, 2016


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Full Silikomart Tool Catalog Now Available From AUI!

Order From Thousands Of High-End Professional Molds and Tools

AUI is delighted to announce an exclusive partnership with Silikomart Professional to bring our customers the very finest tools and equipment in the world! With AUI's new Special Order Services (SOS) program, every item in Silikomart's extensive selection of tools and equipment is available to customers in the United States for the very first time. READ MORE


April 22, 2016



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An Ode To Éclairs

Our Favorite Trend Of 2016

Does everybody love this year’s pate a choux trend as much as AUI? In a year of pastry trends that are all about throw-backs, classic pâte à choux is popping up in retail, restaurants, and hotels like never before. Éclairs are everywhere, my friends, and they are glorious. It’s no wonder the French word éclair means “flash of lightning.” They’re always gone in a flash! READ MORE


April 8, 2016






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AUI And The Mysterious Origins Of The 86

The Mythic Provenance Of A Food Service Staple

A couple of weeks ago we’re in the AUI conference room discussing pastries and chocolates, the usual stuff, and we found ourselves stumbling across a fascinating subject: the mysterious origins of the expression 86. As many of you probably know, 86 is a term used in restaurants when an item or ingredient on the menu has run out and can no longer be offered to customers. So, if your chef says “86 the key lime pie,” there ain’t no key lime left. READ MORE   


April 1, 2016




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Fondant: A Cake Artist's Favorite Canvas

Celebration Cakes Become Works Of Art With These Decorating Techniques

Over the years, rolled fondant has had its fair share of ups and downs on the roller coaster of cake trends. When I was getting started in the world of professional pastry back in the early 2000’s, fondant might as well have been a dirty word. Why stoop so low as to enrobe a perfectly good cake in a thick sheet of the starchy, sugary stuff? Not while there’s lovely Italian meringue buttercream in this world! READ MORE


March 25, 2016






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A New Twist On Cocktail Garnishes

A Sneak Peek At The New PCB Beverage Décor At The Nightclub and Bar Convention

Last week, we had the great pleasure of exhibiting at the Nightclub and Bar Convention and Tradeshow in Las Vegas. Having never exhibited at the Nightclub show before, we weren’t really sure what to expect. As it turned out, the Nightclub and Bar Convention was the ideal venue for launching our upcoming line of PCB beverage décor! READ MORE


March 17, 2016








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4 Pastry Trends That We're Ready to 86 in 2016

Last week, we shared a few of the pastry trends that we’re expecting to be big in 2016. This week, let’s review a few of the pastry trends that we’re ready to see go away. Burn this list after reading, and let us never speak of these 4 trends again. READ MORE


February 8, 2016






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Pastry Trends To Watch In 2016

Marketing To Millenials With Irresistible Desserts

It is projected that Millennials will have $200 billion in buying power and comprise 75% of the workforce by 2025. It is further predicted that by 2017, Millennials will outspend the Baby Boomer Generation altogether. It is important that the foodservice industry begin to focus attention on the wants and trends of this increasingly influential generation. If top contenders within the industry plan to stay on top, it’s essential that they begin to cater to Millennials because they will have the power to make or break entire establishments or food chains. READ MORE


February 1, 2016






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4 On-Trend Color Blends From Pantone's 2016 Color of the Year

Perfectly Match Your Cakes To This Year's Hottest Hues

Last month, the color specialists at Pantone announced their 2016 color of the year. This decision is made as the result of careful analysis of trends in design, and not just by throwing darts at a wall full of color swatches. The intention is to help artistic types (like pastry chefs!) stay on-trend. It’s the color we’ll be seeing on every throw pillow, cocktail dress, and wedding cake for the next year. READ MORE


January 12, 2016





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The Cocoa Climate Crisis

Can Collaborative Efforts Save The Precious Cocoa Bean?

Trade secrets are some of the most highly guarded secrets in the world. I recently picked up an article that actually compared the vault that shelters Colonel Sanders’ Original Recipe Chicken to a Mission Impossible style vault, and in my mind all I could picture was Catherine Zeta Jones in Entrapment dodging and ducking under lasers to get to the chicken recipe. Corporations will take drastic measures to protect their trademark secrets, but recently in the chocolate industry we’ve seen quite the opposite. Cocoa is in trouble, and the results could have disastrous effects on the chocolate industry’s growth. Companies have a shared goal: keep the cocoa plant thriving, because without it they can’t sell their product. READ MORE


December 21, 2015






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Breaking News! Pastry Chefs Going Blind From Mirror Glaze!

Silliness Ensues!

Do you know that moment when you're prepping for service, and you're totally in the weeds, and it feels like nothing is getting done, and all you can do is goof off for a minute before putting your head down and totally crushing it? That's the kind of moment that AUI marketing was in when we put together this goofy video for our new Frutta Prima Mirror Glazes! And, guys, I think we totally crushed it. READ MORE


November 18, 2015






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Throwback Thursday: Flourless Chocolate Cake

A Recipe From The AUI Archives


Who remembers 2005? The housing bubble was still waiting to pop, but flourless chocolate cakes were exploding across the nation. I took a peek back in the AUI recipe archives and found this old timey flourless charmer, complete with a glorious early aught’s squiggle of raspberry coulis. READ MORE



October 1, 2015




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The Latest Chocolate Trend is at AUI

Inti South American Couverture Launches Today!


AUI is excited to announce the debut of a brand new line of unique couverture, Inti Cacao. Made with beans sourced exclusively from South America, Inti Cacao couvertures feature pronounced notes of tropical fruit in five intriguing percentages: 73% Nina Bittersweet Couverture, 65% Tika Bittersweet Couverture, 58% Yaku Semisweet Couverture, 52% Pacha Ganache Couverture, and 43% Paqari Milk Couverture. READ MORE



September 23, 2015




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#Raisethewage & The Restaurant Robot Revolution



The food industry, which relies on labor more than many other industries and employs over 8 million people nationwide, could be facing drastic changes as costs continue to rise. Employee salaries already account for 30 percent of the industry’s costs, and as the minimum wage rises so do a multitude of other costs, such as real estate, wholesale food prices, etc. The initiative to raise the minimum wage, doubling it from $7.25 to a whopping $15.00, has already gained momentum in the DC Metro Area, but now the fight to raise the wage is sweeping across the states. READ MORE



September 18, 2015




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Gluten-Free For All!

I wrote last week about my (admittedly limited) experience in gluten-free baking from scratch, and in general I like to do all of my baking from scratch. Of course, there are plenty of reasons why that isn’t always feasible. READ MORE


June 4, 2015






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No gluten? No problem


In my years as a pastry chef and chocolatier, I would never go out of my way to include gluten in my baking and pastry creations, but I certainly didn’t avoid it either. READ MORE


May 27, 2015






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Layers of Flavor


Civilization has been altering food with varied affect since the dawn of time.  Consider the use of fire in cooking; centuries later explorers discover the spice trade; today it’s near ubiquitous to balance the salty taste of a brined oyster with a spritz of lemon. READ MORE


April 24, 2015






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Top 10 Dessert Trends in 2015 


Every year industry sources attempt to identify the latest dessert trends in America. Below is a list of 2015 trends affecting menu rotations nationwide. First featured by the National Restaurant Association and the American Culinary Federation, we’ve taken liberties to amend the choices. Re-invented classics continue to rein supreme! READ MORE


April 24, 2015