products

Compass Group Partners With USDA/CNPP Nutrition Communicators Network

By Restaurant Business Staff on Sep. 06, 2011

CHARLOTTE, NC (September 6, 2011)—Compass Group has signed on as a ‘National Strategic Partner’ in the USDA’s Center for Nutrition Policy and...

IFDA Conference Preview: An Interview with Ben E. Keith’s Mike Roach

By Restaurant Business Staff on Sep. 19, 2011

WASHINGTON, DC (September 19, 2011)—In a preview to the upcoming Distribution Solutions Conference, IFDA interviewed conference chairman Mike Roach,...

Sysco to Boost Sustainable Seafood Sourcing

By Restaurant Business Staff on Sep. 21, 2011

HOUSTON (September 20, 2011)—Sysco Corp. has partnered with the World Wildlife Fund (WWF) as part of a multi-stage commitment to assess its current seafood...

Bon Appétit Debuts New “Fish to Fork” Sustainable Seafood Sourcing

By Restaurant Business Staff on Sep. 22, 2011

PALO ALTO, CA (September 21, 2011)—Bon Appétit Management Company is extending its sustainable sourcing sensibilities to a new Fish to Fork seafood...

Operators: Brand Shopping’s Tough on Distributor Web Sites

By Restaurant Business Staff on Sep. 22, 2011

CHICAGO (September 22, 2011 – PRNewswire)—Foodservice operators have difficulty finding and placing orders forspecific brands on distributor Web sites,...

California Farm Recalls Chopped Romaine Lettuce

By Amanda M. Westbrooks on Oct. 02, 2011

(October 2, 2011)—A California lettuce grower has recalled 2,498 cartons of chopped or shredded romaine lettuce shipped to wholesale food service...

U.S. Foodservice Is Now US Foods

By Restaurant Business Staff on Sep. 27, 2011

ROSEMONT, IL (September 27, 2011)—U.S. Foodservice unveiled its new corporate name, US Foods, and brand identity reflecting its strategic focus on creating...

Developing flavor

By Restaurant Business Staff on Oct. 01, 2011

At every step, a chef controls the flavor of a dish. At the same time, every chef is limited by his or her customers’ expectations and what they are willing to pay. Regardless of what type of budget or kitchen is at the chef’s command, any cook worth his or her salt knows that a mediocre chef can ruin high-quality, expensive ingredients, but a talented chef can turn ordinary or inexpensive ingredients into something fabulous.

Sysco Agrees to CalSTRS Environmental Demands

By Restaurant Business Staff on Sep. 23, 2011

WEST SACRAMENTO, CA (September 23, 2011 – BusinessWire)—The California State Teachers' Retirement System (CalSTRS) has withdrawn its shareholder proposal...

Three Distributors Join Golbon

By Amanda M. Westbrooks on Oct. 05, 2011

BOISE, ID (October 5, 2011)—Foodservice marketing group Golbon, headquartered in Boise, Ida., is pleased to announce the addition of three new distributors...

Page 4