U.S. Foodservice launches website devoted to menu development

(May 25, 2010)—Foodservice is helping its restaurant customers combine fresh seasonal produce with the latest trends in healthy eating through its websites, www.usfoodsight.com and www.beyondtheplate.com, to learn new ways to incorporate fresh, seasonal produce into their menu items. The websites offer articles, recipes, interactive resources and a chat room to connect operators with peers and consumers.

"Consumers and chefs love using produce in season — it’s more flavorful and economical. We work with suppliers to procure the best and freshest items in season, and monitor our supply chain from farm to final delivery to ensure the safety of all the produce we sell," said Pat Mulhern, president, Monarch Food Group, a division of U.S. Foodservice. "The foodsight and Beyond the Plate websites provide foodservice professionals with the information they need to maximize the menu potential of all their produce."

Foodsight information includes:

  • How to to Freshen Up Your Salads for More Sales
  • How to Create Better Burgers that Buck the Recession
  • How Operators everywhere are putting a fresh spin on produce
  • Additional Products and Information

Beyond the Plate is the U.S. Foodservice sponsored online, interactive resource center where foodies and professionals can learn about and discuss new products, marketplace trends, and the art and enjoyment of good food. Visitors can look for the latest recipes and view "how-to" videos.

Visitors can read news on fruit beverages, how to get kids to eat more vegetables, and learn more about everything from super foods, the growing interest in Mediterranean foods, creating vegan and vegetarian menus, to identifying and choosing fresh produce in season.
There also is a special "Ask the Chef" feature where visitors can get answers to their questions. The highlight this quarter will be the Top 10 Healthy Eating Trends.


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