Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.
The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.
Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate.
There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
This week we’ve added 4 new items to our inventory. First from Bob’s Red Mill a beautiful vibrant Red Whole Grain Quinoa. New from Fox Family Farms, a Sour Cream & Onion Chip! Next from Luigi, a Variety Popsicle Sticks pack. Featuring everyone’s favorite flavors, Cherry, Orange and Lemon. Lastly we’ve brought in a new soup from Blount, their frozen Cheddar Cheese & Broccoli Soup. A crowd favorite soup made with generous pieces of broccoli, creamy cheddar cheese and a touch of spice.
Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…
For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…
This week we’ve added our first new items of the new year, eight of them, including four new items made specifically for creating your own stunning Pho and Ramen dishes! Continue reading to learn more…
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.
This week we’ve added 8 new items to our inventory, from Major Products line of bases we’ve added 1lb sizes of Beef and Chicken stock bases, with no MSG and Gluten Free. From Campell’s Reserve line of premium frozen soups we’ve added new Latin Farro Pozole and Jambalaya with chicken, sausage and ham. From Purdue we’ve added NAE select clipped 1.25oz/avg chicken tenderloins. From Joseph’s Pasta we’ve brough in two new items, Shrimp Scampi and Maine Lobster Ravioli. Lastly, from Fox Family Farms we now carry a 2.5lb pack size of their extremely popular Maine made potato chips.
This week we’ve added fresh Seafood Chowder from Kettle Cuisine. Featuring haddock, shrimp, scallops, clams, tender potatoes and minced carrots in a roux-thickened seafood stock with light cream and tangy Monterey Jack cheese.
We recently added two new FRESH soups from Blount Fine Foods to our inventory. New England Extreme Clam Chowder and Ancient Grain Minestrone. Blount Fine Foods is a New England company that creates premium-quality soups crafted with a blend of tradition and innovation!
This week we’ve added 4 new items to our inventory. From General Mills we’ve added individual Bowlpaks of Cinnamon Chex cereal. From Blount Fine Foods we’ve added a new fresh soup, Organic Ancient Grain Minestrone. From Fry Foods come new breaded mozzarella cheese sticks, and in non-foods we’ve added new hinged paper containers from Fabri-Kal.
The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.
UniPro Marquis Condensed Soups are top-quality, shelf-stable soups with no added MSG and no high-fructose corn syrup. Full-flavored while maintaining lower sodium than national leading brands, UniPro Marquis Condensed Soups offer kitchens peace of mind with their batch-to- batch consistency.
14 new items have been added to our inventory this week, spanning several delicious categories. We’ve added liquid coffee concentrate from Douwe Egberts, cereal, almond milk, yogurt, soups, as well as a 4.5oz beef and bean burrito.
This week we have added 30 new items to our inventory! The majority of these come from Major Brands, which are a delectable line of soup stocks and bases.