This week we’ve added 3 items to our inventory. First, from It’ll Be Pizza, we’ve added 2 parbaked blonde (white) pizza crusts in 12″ and 16″ sizes. From J&J Snacks we’ve added an awesomely snackable new item – 4″ straight, soft pretzel sticks.
This week we’ve added 5 items to our inventory. Starting with 3 skus of Del Monte diced fruits in juice, Peaches, Mixed with Cherries and Pears. In non-foods we’ve added Fresh Nap Plus hand wipes that clean and sanitize, and a 6x6x3 clear hinged takeout container.
This week we’ve added 5 new items to our inventory. The first two items are very popular when it comes to seafood. From Red E Made we’ve added a 5lb size of their Deluxe Clam Fry breader. From Tampa Maid we’ve added a 3lb pack size of their breaded Popcorn Shrimp. We’ve also added 3 fantastic labor savers from Simplot; Roasted Red Peppers, Roasted Sweet Potatoes and a 9 grain Orzo & Kale Blend.
This week we’ve added 10 new items to our inventory. With the exception of two new food items – Tropicana Orange Juice and 80/20 Frozen Ground Beef – this week’s new items focus on the the non-foods side of foodservice. Due to high demand we are regularly evaluating popular products from multiple sources to keep our customers supplied! This week we’ve added new disinfecting wipes, gloves and dome lids in non-foods items.
This week we’ve added 9 new items to our inventory. Fresh, 3.5oz beef patties. From A new chili, featuring sirloin, ground chuck and black beans. 3 varieties of premade turkey sandwiches. Sliced Genoa Salami. Del Monte 4-pack mixed fruit cups. New cutlery kits from World Centric and a heavy duty grill brush from Chef-Master.
This week we’ve added 5 new items to our inventory. From Mutual Beef we’ve added 85/15 ground beef. Silver Medal, fully cooked 2″ breakfast sausage patties from Smithfield. Red Gold 9 gram ketchup packets. Retail packaged pizza dough balls from Portland Pie Co, available in Garlic and Beer flavors.
This week we’ve added 12 new items to our inventory. First, a delicious labor-saver from Thin n’ Trim; we’ve added their fresh, sliced medium, roast beef. Also in deli meats, Farmland Boiled Ham. From Morrell brand, Snow Cap Lard. From Ken’s we’ve added Red Wine Vingear & Oil dressing. In non-foods we’ve added individual size hand sanitizers from Germ Buster, paper plates, quart storage bags, drink carrier trays in two sizes and three new cutlery kits.
This week we’ve added 17 new items to our inventory; starting with new varieties of Wicked Whoopies and Steve’s Snacks individually wrapped whoopie pies. From Deep River Snacks we’ve added 4 new flavors of their irresistible Kettle Cooked Chips. From Maine’s own More’s Sauerkraut, we’ve added a 4.5 gal size of their famous sour pickles. New from Old Neighborhood we’ve added 3 naturally marinaded varieties of their Butcher’s Choice steak tips. We’ve also added 3/8″ Crispy Coat french fries form from Lamb Weston. In non-foods we’ve added cutlery kits, resealable 1 gal bags and recycled fiber drink-cup holders.
This week we’ve added 8 new items to our inventory; starting with a number of in-demand non-foods items – single use cutlery kits from Amercare, half gallon pumps of Purell sanitizer and toilet tissues from Morsoft and RDA Advantage. We’ve also added Coconut Milk from Andre Prost, 26oz Pizza Dough Calls from Dabesta and Wide Shingle Bacon from Country Brand.
This week we’ve added 9 new items to our inventory; starting things of are the classic crunch of Utz tortilla chips, available in both round and triangle white corn varieties. We’re now offering a lineup of specialty cheeses, new in this week is a awesome Cotswold from Coombe Castle. We’ve also added fresh Angus beef, onion bagels and fresh potatoes. In non-foods we’ve added Bounty paper towels, janitorial toilet tissue and sandwich bags.
This week we’ve added 15 new items to our inventory; starting with fresh produce – Gala apples. We’ve also added Swiss cheese cubes from Great Lakes and ready to use gluten free Alfredo Sauce from Stouffer. We now stock 16oz bags of Santitas tortilla chips. In fresh ground beef we’ve added an 85/15 and an 80/20 option in 4/10lb packs. From Kayem we now have Old Tyme natural skin red franks from Kayem. In non foods we’ve added several new bags including kraft paper bags with handles, reusable 4mm plastic bags and plastic t-shirt bags. We’ve also added janitorial rolls of toilet tissue, 7×10 foil wrap sheets, foaming soap/sanitizer dispensers, straw-slotted cup lids and new large clear top, black bottom hinged takeout containers.
This week we’ve added 9 new items to our inventory; starting with fresh ground beef from AFG. Several egg items were added this week including liquid eggs and pillow pack hard boiled eggs. From Portland Pie Co. we’ve added retail packs of their pizza sauce. In breads and grains we’ve added 6″ top-slice hot dog rolls, a 12″ white tortilla flour from Mexican Original and a 12″ white wrap from Father Sam’s. Lastly, in fresh produce, 12/3 lb packs of Mcintosh apples are now in stock.
This week we’ve added 18 new items to our inventory including strawberry cheesecake shooters, fresh ground beef, original BBQ sauce and more…
This week we’ve added 2 new items to our inventory including smoked beef brisket and more…
This week we’ve added 5 new items to our inventory including a baguette roll, yellow corn tortilla, whole grain biscuit and more…
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.