Month: October 2015

Breakfast is the only restaurant daypart with sustained visit growth over the last several years and as a result, classic foodservice breakfast fare, like bacon, breakfast sandwiches, and pancakes, are also growing, reports The NPD Group, a leading global information company. Case shipments of bacon, eggs, and pancakes from broadline distributors to foodservice outlets have increased as have servings of these foods ordered at restaurants and other foodservice outlets, according to NPD foodservice research. …

The International Foodservice Manufacturers Association (IFMA) released a white paper addressing the application of category management best practices and processes that help both distributors and manufacturers drive more collaborative and effective partnerships. The white paper, titled “Full Plate™, Applying Collaborative Planning Best Practice in Foodservice,” is provided by IFMA in conjunction with The Partnering Group (TPG). …

School meals which feature entrées served with oven-baked French fried potatoes and other popular vegetables are less likely to end up in cafeteria trash bins, suggests a new study published recently in the peer-reviewed journal, Food and Nutrition Sciences. Understanding the dynamics between entrée and vegetable pairings can help schools reduce plate waste, say the Texas A&M University authors, which means less lost dollars to school food service operations and more nutrition for students. …

Chefs and their customers bring sophisticated palates to the table, and leading distributors are poised to suggest the best solutions for delivering great-tasting beef and capturing the popularity of beef on the menu. The Certified Angus Beef ® brand honored foodservice distributors for their leadership and innovation during its annual conference on Sept. 25-26 in San Antonio. Honorees included distributors, chefs and family ranchers, who are equally dedicated to bringing the best beef to the table. …

Aspen Foods, a Chicago, Ill. establishment, is recalling approximately 561,000 pounds of frozen, raw, stuffed and breaded chicken products that appear to be ready-to-eat (RTE)  and may be contaminated withSalmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. …