Perdue Recalls Fresh Chicken Products Due To Possible Processing Flaw

September 8, 2014 USDA FSIS

Perdue Food LLC, a Salisbury, MD establishment, is recalling approximately 720 pounds of raw, fresh chicken products because they may have experienced a processing deviation in temperature during production, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.                                              

Penn Jersey Paper Co. Acquires Gelmarc Distributors

September 8, 2014 Penn Jersey Paper Company

Penn Jersey Paper Company (PJP) is pleased to announce the acquisition of Gelmarc Distributors, a broad line distributor of foodservice supplies, equipment, disposables and janitorial products located in Cherry Hill, NJ.

Legacy Foodservice Alliance Welcomes Better Brand Food Products

September 8, 2014 Legacy Foodservice Alliance

Legacy Foodservice Alliance is excited to announce that Better Brand Food Products, Inc., Watsonville, CA, became a member on August 27, 2014.

Chains Keep Restaurant Traffic Stable While Visits To Independents Decline In Second Quarter, Reports NPD

September 8, 2014 The NPD Group

The strength and marketing clout of major and small restaurant chains kept total restaurant industry traffic flat instead of declining in the April/May/June quarter while visits to independent restaurants declined by 2 percent, reports The NPD Group, a leading global information company.  Visits to major restaurant chains* remained flat in the second calendar quarter compared to same quarter year ago and small restaurant chain* traffic increased by 2 percent, according to NPD foodservice market research.

Butterball Foodservice Helps Chefs Stay Abreast Of Breakfast Trends With New Ethnically Inspired Menu Ideas

September 8, 2014 Butterball Foodservice

Breakfast popularity is on the rise, with Mintel predicting sales to increase by 22.1% between now and 2017. As more people eat breakfast away from home, chefs and operators need a continuous flow of new menu ideas to attract discerning patrons. According to the National Restaurant Association’s What’s Hot 2014 Culinary Forecast, the top trend in breakfast and brunch menus is ethnically inspired breakfast items.