While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.
9 Tips to Prepare for a Restaurant Health Inspection
February 6, 2019The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are nine tips to help your team prepare…
Chef’s Pantry: Spaghetti Squash
January 15, 2019When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.
8 Easy Ways to Prevent the Spread of Flu in Restaurants
November 25, 2018Winter is rapidly approaching, and that means flu season is upon us. Usually, flu season is considered as being October through about February, which means that we’re cruising right into the flu danger zone. The flu, aside from just being downright unpleasant and exhausting for the person who’s sick, is also problematic for the workplace…
Foodservice Recipe: Empire State Bagel Sandwich
July 10, 2018Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.
New Products 3/14/18
March 14, 2018This week 7 new items have been added to our inventory. Fresh out of the oven from Bake’N Joy comes their new clean label line – Kitchen Classics™ and NEW scoopable Double Chocolate Gourmet Brownie Batter. From Mott’s we’ve added 24oz plastic jars of their Original Applesauce. In non-foods from Georgia Pacific we’ve added 3 new Enmotion Gen 2 refills. Lastly from World Centric we’ve added 2 new clear plastic clamshell containers.
New Products 3/7/18
March 7, 2018Three new items have been added to our inventory this week. From Rich’s we’ve added mini whole grain flat bread. With a 1 ounce equivalent of whole grain these mini flat breads are perfect for school and nutrition-minded menus. From Jennie-O we’ve brought in new dark meat turkey patties. These turkey burgers are packed with flavor, and they’re an all-natural and minimally processed. Lastly, in non-foods, from GenPak we’ve added another size of the all new and very popular ProView containers.
Webinar: Plat-Based Nutrition
February 19, 2018Making Plant-Based Eating Doable and Desirable in K-12 and Healthcare Webinar: Thursday, March 8, 2018: 2-3 PM Eastern. Attend this webinar to explore the growing trend of plant based diets and examine their nutritional adequacy in K-12 and Healthcare as well as visualize enticing ways to prepare veggie cuisine.
Episode 10 – New Products, Health News, Food Reformulation and Avocados!
April 19, 2017Ten weeks have gone by since we shared our first podcast, but it really only feels like 10 days. Thank you to our listeners for the great feedback; your thoughts, ideas and support have helped us improve our podcasting efforts.
No More Than 6 Tsp of Added Sugars a Day for Kids
August 24, 2016Children and teens should consume less than six teaspoons of added sugars a day, a new American Heart Association statement advises.