products

Soup’s on

By Restaurant Business Staff on Nov. 01, 2009

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections

Consumer Trends

Gift card sales on the rise

Aug. 25, 2010

U.S. branded gift card sales grew monthly from February through June this year, according to research from First Data. Much of the growth was attributed to gift card malls (large gift card displays from a variety of merchants common in grocery and discount stores).

The leaf branches out

By Thomas Henry Strenk on Jun. 01, 2011

Unlike many beverages, tea has been less affected by the recent recession. Indeed, as the economic picture brightens, sales of tea products are rising. In 2010, tea imports were up 10 percent over the previous year, to a record 274 million pounds, according to estimates by the Tea Association of the U.S.A.

New GS1 Task Forces Seek Members

By Restaurant Business Staff on Sep. 22, 2011

WASHINGTON, D.C. (September 22, 2011 – IFDAonline.org)—Four new groups are forming as part of the Foodservice GS1 US Standards Initiative and volunteers...

Hometown Provisions, Inc. Joins Golbon

By Restaurant Business Staff on Dec. 30, 2011

BOISE, ID (December 31, 2011)—Golbon, the foodservice marketing group, is pleased to announce the addition of Hometown Provisions, Inc. to their family of...

US Foods Launches New Spring Product Line

By Restaurant Business Staff on Mar. 13, 2012

ROSEMONT, IL (March 13, 2012)—Broadline foodservice distributor US Foods recently launched 30 new spring products in advance of the grilling season. These...

Food

Dark meat: Thighs and legs are in

By Patricia Cobe on Jun. 01, 2012

Chicken breast has been the darling of restaurant and home kitchens for a couple of decades, touted for its versatility and health benefits. But lately, operators and consumers are beginning to suffer from white meat fatigue.

Food

Grown in Oregon

By Restaurant Business Staff on Aug. 31, 2012

Many Asian restaurants rely on imported dried and canned ingredients to create dishes close to the originals. But that’s not the way chef Gregory Gourdet cooks at Departure, a modern Pan-Asian spot in Portland, Oregon.

US Foods Opens Chef'store in Oklahoma City

By Restaurant Business Staff on Feb. 28, 2013

US Foods has opened a new Chef'store location in Oklahoma City.

Operations

Safe equipment storage for customers with food allergies

By Restaurant Business Staff on May 23, 2013

When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.

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