Manufacturer Spotlight June 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Feed your customers’ passion for new flavors with value-added gourmet duck products from Maple Leaf Farms. Two new offerings, Duck Breast Filet filled with Pears & Gorgonzola Cheese and Duck Breast Filet filled with Cream Cheese & Horseradish, provide a succulent solution for operators to distinguish the menu.

Serve whole or sliced and fanned on a bed of rice, pasta or couscous. The Duck Breast Filet products come frozen, ready to cook, in 6.5 oz. to 7.5 oz. single portions, 12 to a case. 

The Platinum Series convection oven from Alto-Shaam is now available in a 12-pan capacity in both gas and electric models. The oven features a unique transverse-flow burner system to provide even cooking without the need to rotate pans. Uniform flow of heat throughout the oven interior, even heat distribution and rapid heat recovery guarantee maximum efficiency. The controlled velocity of convected air also helps prevent product damage.

A new premium gin has crossed the pond to entice America’s cocktail crowd. Broker’s London Dry Gin is made from triple-distilled grain spirits and 10 natural botanicals (herbs, spices and fruit). The botanicals are steeped for 24 hours in the pure grain spirit, imparting a distinctive flavor and aroma. After the steeping, the gin is distilled a fourth time. Each bottle of Broker’s is capped with a traditional British bowler hat, adding a whimsical touch behind the bar.

Chicken of the Sea’s new Ahi Tuna and Salmon Steaks are ready to serve and perfect for entrees, sandwiches and salads. Ahi Steaks are hand cut from 100% wild-caught Yellowfin Tuna and come in Grilled Herb Marinade and Teriyaki Sauce varieties. The Wild Pacific Salmon is available in Honey Barbecue, Roasted Garlic and Mandarin Orange glaze flavors. Both Tuna and Salmon come in packs of 12/5.25 oz. individual pouches.

When you participate in the Foodservice Rewards program, you can choose from over 2,000 rewards items including kitchen equipment, electronics, name brand apparel and toys.  Simply peel off the yellow labels from the cases of thousands of foodservice products you already use, and use the points for merchandise to recognize staff, improve the kitchen, award customers or simply to treat yourself.  It’s free to join.

Chefs, mixologists and baristas have a whole new world of possibilities at their fingertips with Torani Pure Flavor, a line of concentrated herb and spice flavors in an unsweetened liquid form. The initial six flavor varieties include Ancho Chile, Basil, Cilantro, Garden Mint, Lemon Verbena and Thai Ginger. Pure Flavor products free you up from concerns about perishability, extensive prep time and seasonality traditionally associated with these flavors, leaving room to innovate and create the most memorable beverages, sauces and desserts. 

Dixie UltraStrong plates have five-layer construction and reinforced rims, making them soak-proof and easy to handle with one hand. As part of Dixie’s “Main Event” promotion, operators can schedule live, customized demonstrations and receive $5 credit for each case ordered that exceeds their target number. 

Life got a little bit sweeter in May, when Certified Extra Sweet Vidalia onions debuted to chefs and consumers across the country. Careful cultivation followed by testing on National Onion Labs’ “sweetometer” guarantees that these onions will deliver the mild, sweet flavor that diners expect from this onion variety.  Special spring recipes like Sweet Vidalia Quesadillas, Sweet Vidalia Onion Panzanella and Roasted Sweet Onions with Blue Cheese add value to your menu.

Ready for a chance to win a $50,000 restaurant and menu makeover? It’s as easy as redeeming Kraft’s Golden Ticket rebate—a popular program offering up to $200 in savings on Kraft dressings, sauces and spreads. One lucky operator will receive $40,000 for improvements of their establishment, plus immersion with the Kraft Culinary Centre Experts for a menu makeover worth $10,000. The Immersion includes a trip to Chicago with a tour of leading restaurants and the presentation of a signature dish developed for the winner by Kraft Culinary. Sweepstakes entry is from May 1 to July 31, 2006. 

Angled Porcelain Water Pitchers give personality to your dining room with their smooth curves, long stylized handles and elongated spouts. Designed by American Metalcraft to complement the rest of the items in their Prestige line of quality porcelain and ceramics, the pitchers come in 32 oz. and 64 oz. sizes.  

Lender’s Stuffed Bagels offer a whole new way to enjoy breakfast on the run. Stuffed with cream cheese and bits of real fruit, the bagels come in five varieties—Original Cream Cheese, Cinnamon Raisin Cream Cheese, Onion and Chive Cream Cheese, Blueberry Cream Cheese and Strawberry Cream Cheese. The stuffed bagels are being introduced as part of Lender’s Grabwich line of on-the-go meals.

Perdue Chicken Tenders offer speed, versatility and variety to many types of operations.  Bake or fry to order for appetizers, main courses or sharing tapas-style on small plates. High quality breading holds up well for take-out applications or in-house feeding. Compatible with just about any dipping sauce or garnish, crispy and juicy chicken tenders let customers try new flavors with a familiar favorite.

Tyson seasoned beef strips help you maintain consistency and cut way back on prep time for stir-fries, fajitas, wraps, sandwiches, and more. The meat is precut, marinated, and seasoned. Available fully cooked and ready to cook.
800-24-TYSON x422

The typical damp rag that severs use to wipe off restaurant tables can spread bacteria and debris. SaniSurface disposable heavy-duty cleaning wipes are a more sanitary solution that will keep tables cleaner and show customers you care about their dining experience. SaniSurface comes in flow wrap packages of sixty 7.5-in. by 10-in. wipes, as well as hip packs for easy accessibility.

New to Icelandic’s popular Big Bob’s Belly Buster product line are Colossal Skewered Shrimp with Lime and Garlic Glaze. Along with the lightly battered Big Bob’s Colossal Shrimp, they are the biggest shrimp available to the foodservice industry. Chefs now have more choice of flavor profiles in the shrimp they add to tapas, entrees and variety platters. The round shrimp come pre-skewered, pre-glazed and tail-on for a natural appearance. They’re ready to grill, bake, sauté or cook on a flat top.  800-ICELANDIC

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