If we were to pick one month everyone can universally agree on, it's July, the month when summer doesn't just arrive, it absolutely reigns supreme. The sun hits differently and everything feels wonderfully, unapologetically indulgent. 

Every season brings its own set of culinary opportunities, but summer, particularly July, stands alone. It's a time when the diner’s 'treat yourself' mentality reaches its peak.  With World Chocolate Day and World Ice Cream Day both falling within July, the consumer appetite for extraordinary desserts is amplified. 

Summer's extended rush hours are putting new pressure on kitchen operations. As dining volumes surge and peak periods stretch longer, restaurants need efficient solutions that don't compromise on quality.

The Saudi Food Show buzzed with culinary inspiration this year, and Nestlé® Professional was right in the heart of it all. With over 1,300 exhibitors from 100+ countries showcasing 100,000+ F&B brands and facilitating 12,000+ business meetings, the event was a true melting pot of innovation.

For generations, professional kitchens worldwide have relied on one versatile ingredient to create their most beloved desserts. Nestlé® Sweetened Condensed Milk stands as that quiet hero—a kitchen essential that delivers both operational excellence and exceptional flavor in every can. Here’s why:

Calendar moments like World Baking Day aren't just marketing hooks, they're golden tickets to customer connection and serious profit potential. Smart operators know these celebrations create the perfect excuse for guests to indulge and share their experiences and this is your chance to join them.

Sometimes what makes a dessert special  doesn’t add a single calorie.

There are many ways to cut down on sugar without compromising on the delicious look and taste of foods. Experiment with a few of these methods to create a satisfying reduced-sugar dessert.

Know your salts

Different salts have different flavors influenced by the minerals and other factors where they are found. The texture of some salts, such as the flaky crystals of fleur de sel, can also add a different sensory experience. Salts can even be smoked or roasted, like traditional Korean bamboo salt, to enhance flavors. It’s a delight to explore and experiment with a variety of different salts.

Having “eyes bigger than your belly” is a common affliction at self-service buffets, which may  lead to over-indulgence and food waste.

Like many lifestyle choices, there are multiple reasons people might choose to follow a plant-based diet. Understanding these reasons can help you connect with your guests and shape your menu around their preferences.

While meat, eggs, and dairy milk are easy to identify, there are other foods where the presence of animal products is not so obvious. To respect your guests’ wishes, double-check the following ingredients as requested.