Cooking & Restaurant Management/Dry food ideas


Mr. Foster

I am in the dehydrating business, i have drying Equipment (dehydrators, processing equipment etc...)
I dry a tropical vegetable for a niche market, i am located in Montreal. My market is mainly Caribbean people (diaspora).
I am looking for other products to dry (fruits or vegetables) and maximize my dehydrating equipment .
Do you know some popular products(fruits or vegetables ) i can dry to diversifie my market?
Which dried food you would suggest? give me what you know from your personal experience, i am open to anything

Thank you


If your clientele is mostly people from the Caribbean, I would experiment with more fruits. Bananas, plantains, papaya, pineapple, mountain apples and mango strips come to mind. For vegetables, it would seem more challenging to dehydrate and have good results, but beets might be worth the effort to try.


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David Foster


Any questions related to restaurants, restaurant management, restaurant start-ups as well as culinary and food-related questions.


I am a seasoned foodservice veteran with nearly 45 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I served on the Culinary Advisory Board of the Ozark Technical College as well as being a guest instructor at Missouri State University.

Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks

The Consultant, Seasoned Views, QSR Magazine, Foodservice Equipment Reports

Attended Drury College, Springfield, MO, Varsity Management, SRI

Awards and Honors
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients
Holiday Inn Hilton Garden Inn TownePlace Suites Buffalo Run Casino Golden Corral Corporation Crosswinds Café Chinese Chef Mr. Dunderbak's Old World Market & Café Bullfeather’s Wings and Grille, Mainstreet Market Bear Rock Café, Cartoon's Oyster Bar & Grill T's Redneck Roadhouse Jim's Steakhouse Neighbor's Mill Bakery & Café Crazy Vine San Francisco Oven Maria's Mexican Restaurant Andy's Frozen Custard The Granite Club Umi Japanese Steaks, Seafood and Sushi Hero's Coffee Mac 'N More South & Walnut Bruegger's Bagels KFC A&W PIzza Hut A Taste of India Benton Square Springfield Grocer Company US Foodservice Premium Standard Farms Smithfield Dakota Organic Meyer Natural Foods Kraft Foods Allens, Inc. Swift Pork USA

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