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Rice: The Global Grain

Few ingredients cross over as many culinary borders as rice. These days, restaurant kitchens have many more types available from which to choose. “It’s important that the variety meets the needs of the foodservice operation and the specific dishes it’s intended for,” says Gary Reifeiss of Producers Rice Mill in Stuttgart, Arkansas.

Energy Savers

Squeezing the juiceWhen it comes to directly affecting the bottom line, nothing hits operators harder than the cost of energy. These ideas can help you...

If your impression of a distributor chef leans more toward a salesman in a chef’s coat, you’ve not met Daryl Shular.

Starting in 1984 with a takeout-only sandwich shop specializing in fresh-roasted turkey sandwiches, Michael Baker has expanded his sphere through the years into a full-service café/retail store and an extensive catering business generating more than $12 million in annual sales.

Over the years, countless changes have occurred in the industry, and the need to prepare safe, consistently seasoned food using a minimum of human and fossil energy has led to modern, innovative methods of food preparation. Many eating establishments, from the corner diner to the busiest Michelin three-star restaurant, are embracing a cooking technique known as sous vide.

PHOENIX, AZ (November 16, 2011 - MarketWire)—US Foods activated a 905 kilowatt, 3,934 photovoltaic solar panel system at its Phoenix division distribution...

For her nine Grand Central Bakeries, in Portland and Seattle, Piper Davis buys sustainable grains and natural meats.

GLENN ALLEN, VA (Mary 17, 2012)—Legacy Foodservice Alliance has announced that Champion Foods, Inc. in New Orleans, LA has become a distributor member...

STATESVILLE, NC (August 23, 2012)—A Goldsboro-based food-service distributor Pate Dawson Co., broke ground Aug. 20 on the expansion phase of its planned...

HOUSTON (January 10, 2013)—Sysco Corporation, the largest broadline distributor in America, announced it has recently completed the acquisition of the...

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