SupHerb Farms

10/06/2026

Why settle for bland?

Our zhug (Jalapeno Pesto), a Middle Eastern spicy green condiment, brings a bright, herbaceous kick to savory dishes longing for reinvention.

Oh, and did we mention it's ripe for menuing? Zhug is up +24% in the past four year and predicted to grow a whopping +57% over the next four years, according to August 2026 Datassential MenuTrends.

09/29/2026

Keeping your menu fresh doesn’t always mean starting from scratch.

Moroccan Harissa can bring bold, globally inspired flavor to dishes your guests already know and love — from chicken wings and burgers to roasted vegetables and potatoes.

Watch how one awesome sauce can turn familiar favorites into fresh menu ideas with minimal lift.

09/22/2026

Steak frites 🥩 flatbread 🫓 chimichurri 🌿

Chef Andy Seiple of Firebirds Wood Fired Grill put a craveable spin on a classic format with his Chimichurri Steak Frites Flatbread concept, featuring our Chimichurri SRP. The recipe submission earned him award-winning recognition as a Kitchen Collaborative Flavor Champion from Flavor & The Menu.

See what made his winning dish stand out: https://hubs.li/Q04vL2LQ0

09/15/2026

Moroccan Harissa, five very different ways to use it.

From breakfast and bowls to vegetables and proteins, see just how versatile this bold, globally inspired sauce can be.

09/08/2026

Herbs are moving beyond the garnish and becoming a bigger part of how chefs build signature flavor. 🌿

From herb-forward ranch and garlic-herb marinades to seasoned fries and herb-infused breads, we break down the 5 herb trends we're watching and the opportunities they create for menu innovation.

Which herb-forward trend do you think has the most potential?

Read the full article:

Chefs know that herbs are a fundamental driver of flavor. Today, herbs are doing much more than adding color or finishing a plate. Operators are using them to differentiate familiar menu items, communicate freshness and build signature flavors across sauces, marinades, breads and seasonings. From gl...

09/04/2026

Steak frites 🥩 flatbread 🫓 chimichurri 🌿

Chef Andy Seiple of Firebirds Wood Fired Grill put a craveable spin on a classic format with his Chimichurri Steak Frites Flatbread concept, featuring our Chimichurri SRP.

The recipe submission earned him award-winning recognition as a Kitchen Collaborative Flavor Champion from Flavor & The Menu.

See what made his winning dish stand out 👇

09/01/2026

Just add our Sambal and bring on the sweet heat🌶️

08/18/2026

Congratulations to Chef Andy Seiple, Corporate Executive Chef at Firebirds Wood Fired Grill, for being named a 2026 Kitchen Collaborative Flavor Champion for his winning concept featuring SupHerb Farms® Chimichurri SRP! 👏

Chef Andy’s Chimichurri Steak Frites Flatbread rose to the top in a blind judging process, earning recognition for its creativity, craveability and real-world menu potential.

The winning concept puts a fresh spin on classic steak frites, layering wood-grilled steak, garlic Parmesan fries, pickled red onions and shaved Parmesan over grilled flatbread and gets instantly elevated with a drizzle of our signature chimichurri sauce — bringing on-trend, Latin American flavor to the appetizer.

Read the full Flavor & The Menu feature to learn more about Andy and his winning concept.

&TheMenu MenuInnovation

The intention behind a reinvention drives flavor-forward success

08/04/2026

The best menu innovations aren't just creative—they're operationally smart

Our latest Culinary Playbook brings together insights from corporate chefs who have spent decades developing successful menu concepts for multi-unit operators.

Inside, you'll learn how to:

- Build on-trend menu concepts that scale
- Maximize ingredient versatility
- Simplify back-of-house ex*****on
- Develop profitable LTOs

If you're responsible for menu innovation across multiple locations, this guide is full of ideas you can put to work.

Download the Culinary Playbook using the link in the comments. 👇

07/28/2026

That's Awesome Sauce.