A French bread club sandwich is stacked so high with turkey, cheddar, bacon and more. You’ll need a pretzel stick pressed through the layers, just to hold it all together!
In a new take on Monte Cristo sandwiches, ham and cheese are layered in whole grain biscuits. The tasty little sandwiches bake until the cheese is gooey, then a dusting of powdered sugar.
An easy convenient meal for your students. Can be made with real sausage or a vegetarian/vegan substitute. Great meal for a to-go lunch, and easy to reheat!
This week we’ve added 17 items to our inventory. First from Gold’s, classic Worcestershire Sauce available by the gallon. Next from Bake Crafters, we have two new items. A Kaiser Roll and Dinner Roll, both are whole grain making them K12 compliant. From Tony’s Pizza we have two new individually wrapped deep dish whole grain options, a classic cheese and pepperoni pizza. Great for any school establishment. Flowers Bakery is now offering a Whole Grain White Sub Roll 5″. Adding more K12 compliant items, we have a Whole Grain Cinnamon Roll, individually wrapped from Super Bakery and a Whole Grain English Muffin from Burry. Keeping on the school items bus, three new lunch kits from ES FOODS. A Chicken Salad, Red Pepper Hummus and Steak with Marinara sauce kit. Next from Del Monte, 100% Pineapple Juice. Two new non-foods item, a 4cup carrier tray that will hold any size from 4-44 ounces, and a White Container 8x8x3 with 3 compartments. Also two ham additions to inventory as well, one from Thin N’ Trim, a Virginia Baked Ham pre sliced and Smoked Ham from Hillshire. Lastly we have from Deep River Snacks their Original Salt Potato Chips, now in 1oz bags.
This week we’ve added 10 new items to our inventory. First from Dixie, we have two new products that go hand-in-hand. A Quat-Sanitizer Concentrate with a closed dispenser that helps eliminate spills, with an ergonomic handle that helps keep the job moving. Paired alongside are the Ultra Disposable Surface Wipes, that are 135ct center-pull. Next from Sommer Maid, Salted Butter Quarters that are in 4oz parchment wrapped sticks. From Starkist a Solid White Tuna in water. Each can contains a solid fillet of delicious albacore tuna that is naturally lower in fat and cholesterol than beef or chicken. Next is a staple for any operation serving pizza, a Plain Kraft Corrugated 20″ Pizza Box. From BC3 a Sanitizer Squeeze Bottle with 60% alcohol, killing most types of bacteria. From Zee Zee’s Snacks, a Cherry Applesauce. All Zee Zee snacks are K12 compliant and perfect for your meals to go. Our new Copper Creek line has a Frozen Ground Chuck Beef that is 80% lean, learn more about Copper Creek HERE. Next from Impact a One Gallon Jug Pump, 11″ tube provides 1oz per pump, and fits most one gallon jugs. Lastly from Ziploc a Snack Bag that are perfect for breaking out snacks into individual packaging.
In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.
This week we’ve added 6 new items to our inventory. First from Lucky Leaf, an Apple Pie Filling. Next a fun grab-n-go snack from Zee Zee’s, Campfire S’mores Bar. Two new products from Major, first a Chicken Soup Base Paste that is Gluten Free. And a Roasted Beef Soup Base No MSG. Next from Piantedosi a new Sweet Burger Roll, pre-sliced and the top bun is covered with Black and White sesame seeds. Lastly from Packer, Bulk Whole Raspberries, great for pies, fruit desserts, smoothies and more!
Create warm, finger-sized chicken and cheese quesadillas for easy, on-demand lunches.
This week we’ve added 21 new items to our inventory. First from Chinet, a new 8oz Paper Container. Next from Simply Potato, we’ve brought in 10 new items. First we have an Extra Large Diced. Next Large Redskin Diced Potato, a Shredded White Potato Hash Browns. A Classic Russet Mashed Potato, a traditional side dish. Southern Style Diced Potato, Large Diced Potato, Large Red Diced Potato. A White Mashed Potato, Redskin Mashed Potato, finally a Redskin Garlic Mashed Potato. Next from Pillsbury, a Bacon, Egg and Cheese Stuffed Waffle. New from Bake Crafters, a Whole Grain Blueberry Maple Waffle, that is a K12 compliant item. From Graphic Packaging a White Dome Lid that pairs with item #23420. Just in time for your back to school menu’s, or any menu where little ones might be, we’ve brought in 6 new flavors of Applesauce from Zee Zee’s Snacks! First flavor, Unsweetened Strawberry, Wild Watermelon, Strawberry Banana, Unsweetened Peach Mango, Unsweetened Orange Dreamsicle and Birthday Cake. Lastly from Advantage, 2-Ply Facial Tissue in an attractive contemporary box.
This week we’ve added 14 new items to our inventory. First from Inline Plastics, two new items. A Clear Tamper Resistant 12oz Cup with a clamshell lid and round bottom. Along with that a Clear 2oz Insert. Next from Pillsbury a Whole Wheat French Bread loaf, comes hinged to elevate your sandwich offerings with two easy prep options: heat and serve or thaw and serve. We’ve also brought in a new line – Rich Chick’s Chicken. Striving to balance flavor and nutrition, we’ve brought in 6 new items: Chicken Poppers, Chicken Nugget, Spicy Chicken Patty, Popcorn Chicken, Chicken Slider Patty and a Whole Muscle Chicken Patty. Next from King’s Hawaiian two new rolls. A Sweet Burger Roll. And a Sweet Hot Dog Roll. From Savor we’ve brought in Arborio Rice. Next a Homestyle Seasoned Crouton from Highland Market. Lastly from Hunts, their new Best Ever Ketchup.
This new generation wants global flavor! Menu this veggie-packed Asian Noodle Bowl, made with sausage/sausage alternative crumble tossed with whole grain noodles and sweet chili-glazed broccoli, peppers, edamame, and red onion – topped with crispy wonton strips.
Last month the Maine School Nutrition Association (MSNA) invited our very own Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!
Pollock fillets, dipped in crushed Whole Grain Cheez-Its and grated Parmesan. A fun dish that packs in bold cheese flavor and is sure to please even the pickiest of eaters.
Take a kid-favorite snack, and turn it into a satisfying lunch meal! Lean turkey, topped with cheddar cheese, diced tomato, romaine lettuce, and finished with Whole Grain Cheez-Its.
A simple pot pie filling that starts with condensed soup and chicken and is topped with rich whole grain biscuit.
Green chilies and chicken are baked in pie dough rounds, for flaky Mexican empanadas.
Looking for the perfect grab n’ go option for your students? Look no further, Dennis Paper & Food Service has the right containers, in the perfect size and the best materials for your needs…
A healthy, kid-friendly alternative to traditional “fried” potatoes, Tasty Tots are a combination of sweet potatoes, garbanzo beans and cinnamon that come together to form a unique, delicious dish. A great addition to any menu!
A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, conveniently contained in a whole-wheat tortilla, with fresh avocado.
This savory recipe is made with slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.
Inspired by a popular children’s book with similar title, this hot main dish creatively combines brown rice, spinach, eggs and ham to create a great wholesome meal that satisfies the pickiest of eaters.
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!
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Students will love this fresh oodly-noodly delight.
This easy breakfast recipe turns scrambled eggs and biscuits into a fun and tasty meal the students will love!
Smoothies aren’t just a delicious and popular treat, their healthy and hearty too. Packed with nutrients and every kids favorite flavors. This simple smoothie recipe makes a terrific snack.