This week we’ve added 15 new items to our inventory. From Chef-Mate we’ve added their brand new Chorizo Skillet. From Ken’s we now offer two of their most popular BBQ sauces in a 5 gallon size; Cannon Ball and Hickory Smoke BBQ sauces. From Campbell’s we’ve added two new soups; Beef Pot Roast and Loaded Baked Potato. We’ve added 4 new sauces from Kogi; Serrano Chili, Kalbi Marinade, Sweet Garlic Soy and Salsa Roja. From Ruiz we’ve added two more varieties of their extremely popular Tornados; Ranchero Beef Steak and wholegrain Turkey Sausage Egg & Cheese. From SkyBlue we’ve added wholegrain dinner rolls. We’ve added 2 new ‘No Antibiotics Ever’ items from Tyson; unbreaded Applewood Smoked Boneless Wings and unbreaded Applewood Smoked Bone-In wings. Lastly, in non-foods we’ve added Red Giant 10.25″ wrapped straws from D&W Finepack.
Rich feta, salty kalamata olives, peppers and artichokes, served with grilled chicken bring Mediterranean flavors to your dish!
Happy 4th of July – This week we’ve added 2 new items to our inventory. From Ruiz Foods we’ve added their BBQ Chicken Tornados and from Joseph’s we’ve added Whole Wheat, Lavash roll-up squares. Joseph’s brings you the great taste of Whole Wheat in their authentic Lavash Roll-Up Flat Bread. Wholesome taste and convenience makes this bread the perfect alternative for the everyday sandwich.
This smokin’ savory recipe for wings brings the flavor with simple ingredients and Curly’s real pit-smoked chicken wings. The amazing taste packed into these juicy wings will leave customer’s wanting more!
This dish kicks the average breakfast burrito up a serious Southwestern notch, featuring smoky shredded BBQ beef and scrambled eggs – it sounds a little out there, but tastes out of this world.
It happens – hungry customers can’t decide between a delicious breakfast or a BBQ lunch. Menuing this hearty wrap saves the day! Seriously though, the flavor combinations in this brunch dish are sure to impress.
Featuring tender pork, slow smoked in an authentic pit smoker over natural hard woods. The rich BBQ flavor and the much-loved taste of real wood-smoked meat customers crave is waiting in this incredible take on the classic Cuban.
In this episode there’s info about our inventory additions for the week, Google advice to grow your business, and we’ve got BBQ on the brain! Joining us for our discussion on how you can use Google to help grow traffic to your restaurant we’ve got a special guest, foodservice operator and social media guru, Katrina Petersen. National Pineapple Upside-Down Cake Day was April 20th. For this week’s foodie fact, we’re asking – When was Pineapple Upside-Down cake first popularized in American culture? The answer at the end of the podcast…
Korean Beef BBQ from Cafe H® is a premium ingredient ready to anchor your next internationally inspired dish. Tender sliced beef is authentically seasoned with the rich flavors of traditional Korean spices, ginger, soy, sesame and garlic. Great for Korean BBQ dishes, sandwiches, tacos, rice & noodle bowls, pizzas, flat breads and as an ingredient for appetizers, soups and small plates.
This week we’ve added 9 new items to our inventory. Starting with fresh produce, we now carry fresh fennel and fresh leeks. From Marconi we’ve added 10lb containers of Extra Virgin Olive Oil. From Curly’s we’ve added Pork Carnitas and pre-sliced Smoked Beef Brisket. From Original Philly we’ve added 4oz beef sandwich slices crafted from fresh, whole muscle USDA-inspected beef. New from Hormel, CAFE H® Korean Beef Barbeque captures the growing popularity of Korean barbeque. This fully cooked beef features a flavor profile highlighted by garlic, ginger and soy. Lastly, in non-foods we’ve added red paper napkin rings from Hoffmaster, and compostable giant wrapped straws from Cellucore – perfect for thick shakes and frappes!
Tender polled pork dripping with Sweet Baby Ray’s barbecue sauce, served on a toasted bun with crisp slaw. A must have dish for any summer-loving menu!
Pork shoulder rubbed in combination of dark brown sugar, paprika, garlic, ginger, and onion, slow smoked for hours and then finished with Original Barbecue Sauce.
This epic burger is a mouth-watering mouth full. Featuring a fresh Angus beef patty topped with crumbled bleu cheese, bacon, lettuce, tomato, and buffalo wing sauce on a toasted bun.
This dish is grilled perfection, with succulent and tender chicken thigh meat complimented by the rich flavors of Sweet Baby Ray’s Kickin’ Bourbon Mollases sauce and a pop of red pepper spice. Easy to pair with a wide variety of sides, this dish works well in a casual setting or as an upscale comfort offering.
Tender seasoned tempura pork tossed with “Teriyaki BBQ” (a combination of SBRs Original BBQ Sauce and Teriyaki Wing Sauce) with stir-fried bok choy, mushrooms, pea pods, white onions, red peppers, garlic, and scallions served over a bed of tender rice. For health conscious, on-trend appeal, serve over a bed of quinoa.
Savory chicken skewers marinated in lemon vinaigrette and cooked over an open flame. Savored slowly, but most likely devoured, this dish has healthy, fresh and seasonal appeal on a stick! Try offering your customers a choice for the number of skewers they want, or skip the couscous and menu them as an appetizer.
This signature-level comfort food dish will keep customers coming back for more! Macaroni and cheese with pulled pork mixed with Sweet Baby Ray’s Golden BBQ Sauce, topped with garlic crumbs.
Angus beef patty topped with pastrami, Swiss cheese, cabbage, Sweet Baby Ray’s Golden Barbecue Sauce and Dijon honey mustard, on a toasted pretzel bun.
Episode 21 – New Products, A Shout-Out for Cheese Makers, Engaging Millennial Diners, and the How America BBQs ContestJuly 6, 2017
In this weeks episode we’ve got three new products to share. We’re giving a shout out to the cheese makers at Great Lakes Cheese Company. We share insights on how to engage with Millennial diners. Plus, there’s a BBQ contest going on right now that could take you and your smoked-turkey recipe to Austin, Texas!
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. These days, however, the definition of barbecue is expanding as ethnic cuisine takes center stage. While regional American barbeque is popular, African and Asian barbeque have had an increased presence on foodservice menus.
Short ribs are popular in many international cuisines and are a trending menu item around the country!