This week we’ve added 2 new items to our inventory. First from Kayem a Fully Cooked Smoked Beef Brisket, frozen for easy storage. With added natural smoked flavor, this is a great center of the plate addition to any menu. Last from Packer, a 1 LB box of #16 rubber bands. This item is primarily used for establishments that wrap sandwiches in paper, and the rubber bands helps keep the sandwich and paper in place.
This week we’ve added 5 new items to our inventory. First from Pillsbury, a new K12 and daycare friendly biscuit. Whole Grain Biscuit Dough, easy split for your connivence. Formulated to produce light and fluffy 2.51 oz biscuits that are made without gelatin, for USDA child nutrition programs meets 2 ounce equivalent grain. Next from Ace Bakery a new Baguette Roll, unsliced. Traditional French white baguette with a creamy and fully developed flavor and perfectly crisp golden crust. Great for an appetizer, or along side a main course. From Mayan, this product is a ready to eat tortilla made with Yellow Corn Flour and added wheat gluten to add flexibility. It’s has a Light Yellow to Yellow Color with toasted marks. A few weeks ago we added the newest flavor from Fox Family Farms, the Sour Cream and Onion. We now have this flavor available in the 6.5 oz bags! Lastly from McCain, a Deep Grove Crinkle Cut French Fry, these are ideal for K-12, daycares and healthcare and appropriate for oven applications.
Episode 47 – The Learning Never Stops, Foodservice Tech Trends, Plus – Kelly & Kelli on School Food ProgramsAugust 1, 2018
The school of life is the greatest education of all, and in it the learning never stops. Life in foodservice is no exception. As we go about our daily duties, it’s important to stop every so often and assess what’s coming on the horizon. For example, one of the next big foodservice disruptions will absolutely be… find out what it is, along with 5 recent foodservice tech trends and more in this episode!
Just how popular is cold brew coffee? We’ve got the stats. What makes cold brew different? We’ll help you understand the steep. What’s the biggest hurdle for foodservice operators? We’ll tell you and share the solution in this episode! If you’ve been pondering how to prepare better pizzas with quality ingredients, how to expand your menu with new flavors and combinations — and most importantly – how to produce more profit from your pies you need to tune into this episode!
In this week’s episode we’ve 13 new products, a report about c-store predictions for the future and sound advice from a toilet paper salesman. We’ve also got a decades old international Foodie Fact to stump you with, and our new Dessert of the month page is mentioned. Featuring seasonally inspired items in limited quantities.
Restaurant Business Online just published an article that discusses what restaurants can expect to see as influences in 2018. We’re going to discuss some of the insights they’ve shared, and we’ve provided a link to the full article. We’re also taking a look at a couple items making headlines recently, wild Maine blueberries and everyone’s favorite caffeinated beverage – coffee! We’ve got those topics and a slew of recent inventory additions to share with you in this week’s podcast!
This weeks the IFDA released an in-depth 194 page report, prepared by industry research partner Technomic, about independent restaurant operators. It details market trends, challenges, economic outlooks, changing formats and a whole lot more. We’re sharing just a few of the many insights from it in this episode. We’ve also got this week’s new products, including a new fresh soup from Blount Fine Foods, which you won’t want to miss!
For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.