With Mother’s Day right around the corners in May, now is a great time to start planning your restaurant’s menu to ensure a successful and memorable celebration for customers. We’ve compiled a list of items that are well suited toward creating celebratory menu offerings.
The Dennis Food Show is a fantastic opportunity to engage with our vendor partners, and the Dennis team, while getting hands on with exciting new foods and foodservice innovations.
From classic apple pie to sophisticated scones, apple desserts, and even savory dishes–apples are a the quintessential fall fruit. It’s easy to incorporate apples into your menu, browse our selection of ingredients and find fresh inspiration here.
We have all the ingredients your restaurant needs to make mouthwatering burgers including burger patties, buns, sliced cheese, and all the toppings and sauces needed to help make your menu amazing!
OvenStone® Bakery combines the best of both worlds – authentic flavor and convenience – with our assortment of ready-to-bake, par-baked, and thaw & serve bakery products.
Veggie Life products are made with the finest attainable ingredients to create a full flavor that celebrates vegetables rather than imitate the flavors of meat.
Charcuterie in restaurants is on trend–artisan meats and cheeses, an array of bite-size accompaniments, and glamor-shot worthy presentations are taking appetizer menus up a notch.
Ham is a staple on menus across the country, but has ham become so mainstream that it might easily be overlooked as being ordinary? Chef Tim has created a few “hamtastic” recipes designed to reinvigorate your view of ham in restaurant and foodservice application.
Duck is much easier to work than many would think. To prove this point I have worked on a simple tutorial highlighting the ease of breaking down whole duck. Accompanied by two easy-to-follow recipes that focus on approach-ability, menu appeal and ease of use.
A complete line of exclusive wholesale spices, seasonings and blends for your foodservice business – from everyday essential ingredients to exotic and intriguing flavors.
We stock a wide assortment of hams, making it easy to bring the premium quality and the irresistible flavor ham lovers desire to your menu.
Rangeline™ knows how to help you get the job done, and get it done right. Their line of meats and provisions delivers carefully raised animal protein for a variety of everyday menu applications.
From fine dining, to bar snacks to room service offerings; here you’ll find our selection of specialty cheeses that are perfect for charcuterie as well as use in cooking applications…
Products, service and support for New England’s restaurants, schools and foodservice operations.
From fresh produce to premium meats, dessert and everything in between, browse our selection of popular Easter ingredients and give your customers a dining experience they won’t soon forget.
It’s all in the name – Versa delivers outstanding versatility, quality and value for all your oil and shortening needs.
Keto-focused dishes have risen in popularity recently alongside the ketogenic diet craze. Keto dieters focus on foods that are high in fat, quality sources of protein and low in carbohydrates. On this page you’ll find a list of recommended keto-friendly foods and the item numbers for some of our corresponding products.
The UniPro organization is the nation’s #1 Foodservice distribution network for the industry’s leading national brands. This superior buying leverage is passed on to you. We buy better, so you buy better. It is also reflected in the high standards of quality in every case purchased.
The Dennis test kitchen is where we prepare, sample and experiment with new products; developing and evaluating menu strategies for foodservice operations of all types, and contributing to a growing collection of food-focused content…
A delicious side or the perfect blank canvas for your creativity. Near East® rice combines long grain rice with nutty, chewy wild rice to bring a change of taste and texture to your table.
To help you ease into the holiday buffet season we’ve created a checklist of fantastic items geared towards making your buffet presentation elegant and easy.
Dennis Food Service has the supplies you need to make your guests comfortable when they’re away from home. No matter the type of lodging establishment you operate, we can find the perfect products to fit the character and quality you’re looking for.
Each year an increasing number of hungry diners look to your menus for fresh and trendy seasonal ingredients. Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation…
Tyson Foods produces 1 in 5 pounds of all chicken, beef, and pork in the U.S., making them the market leaders and the leading protein provider to foodservice operations around the country.
From fresh chicken to prepared and value-added items; you can trust our team to make sure your operation is utilizing the perfect poultry items for your menu strategy.
The best doughs, the most flavorful sauces, superior cheese selections and all the toppings for impressive pizzas! Dennis Paper & Food Service has the right products for any pizza operation.
Serving New England’s Top Performing School Food Programs Dennis Food Service provides years of experience, personal service and in-depth product knowledge to school food programs.
Rub it, sauce it, smoke it, grill it – barbecue offers on-trend comfort food that satisfies a range of cravings and keeps customers coming back!
Help your customers celebrate with a romantic meal featuring foods and a menu they’re sure to love! Serve up an extra-special Valentine’s Day for your customers with inspiration for your menu from some of our more romantic items!
Dennis Food Service maintains a growing database of recipes, unique dishes and menu concepts. Take advantage of profitable products, seasonal trends and national holidays while discovering new dishes ready for your signature touch.
We’ve put together an assortment of our best-selling breakfast items, rebates and recipes! Looking for more? We have dozens of other options and varieties available in our inventory, ask your Account Executive for suggestions!
Each month we’re featuring a specially selected dessert of the month. These are available in limited quantities so act fast to secure yours. When these premium desserts are gone they’re gone. If you’re interested in offering your customers the best in unique, seasonally focused desserts, ask your Account Executive about the dessert of the month – every month!
From initial sizzle to final plating, whether it’s the first ingredient or the finishing touch, make it a sauce that’s the perfect amount of sweet, smoky or spicy…
When the air becomes a little more crisp and the pumpkin spices start to flow – diners everywhere tune their cravings to comfort foods and the harvest flavors of the autumn season.
If you’re looking to add warmth and rich flavor to your menu we have soups, chowders and chilis to fit any food service operation.
For over 50 years, Handgards® has earned the respect and confidence of the food service industry as a progressive innovator in food safety.
Dennis Food Service is New England’s largest employee-owned broadline foodservice distributor. Our mission is to provide real value and profitability to restaurants and food-based businesses in Maine and New Hampshire.
Brunch is on-trend for mid-morning meals. Create a menu that’s sure to impress customers with inspiration from our hand-picked selection of items…
We are a wholesale portion control meat manufacturing facility processing the absolute finest cuts of meat to establishments throughout the Northeast Region.
We source both commodity and value-added seafood products from our supplier partners world-wide. We require our suppliers to meet stringent standards for food quality and product safety.
Depend on Penobscot McCrum for outstanding quality, creativity and variety. We invite you to explore our products and let us put the right potato specialties on your plate.
Lamb Weston has grown to be one of the world’s largest frozen potato companies, happily delivering the delicious goodness of fries to more than 100 countries.
Kayem Foods proudly offers authentic deli meats, hot dogs, sausages, burgers and slow cooked meats, helping retail and foodservice customers create Menus Made Memorable.
General Mills Convenience & Foodservice serves the convenience, foodservice and bakery industries by providing quality products from time-trusted brands.
Here at Brakebush Brothers, we’ve been innovating, perfecting, and producing great chicken for as long as we can remember.
There is a lot to be said for the craft that goes into each Boston Salads & Prepared Foods’ entrée and side dish.
You may not know them by name, but you know them. Great Lakes Cheese supplies 25 percent of all the packaged cheese consumed in America
Saint Patrick’s Day, or the Feast of Saint Patrick, is a cultural and religious celebration held on 17 March, the traditional death date of Saint Patrick, the foremost patron saint of Ireland.
Discover our most popular chicken wings! Plus, with many more varieties in our inventory, your Account Executive can help find just the right wings for your operation! We also have all the sauces, dressings, wingcessories and fan-favorite appetizers to help make your game day menu amazing!
Our selection of fresh and frozen pork products includes bacon, sausage, plain and marinated ribs, steaks, hams, pork chops and a wide range of other specialty pork products.
Our selection of soup, stew, chili and bisque products include fresh, frozen, canned and dried offerings. Effortlessly create signature items for your menu.
Our strong vendor relationships allow us to provide our customers with the freshest variety of items including cage-free and minimally processed, as well as hormone and steroid free choices.
As a family-owned company, McCain® understands the value of your commitment. That’s why they’re committed to our farmers, to creating great-tasting, affordable products.
Frank and Louise Crowley started the business of Ken’s Food’s in their kitchen in 1958 based on the house dressing served in the restaurant.
From the finest smoked hams, to pepperoni and bacon, to a full line of quality value-added products, Smithfield’s brand portfolio offers the ultimate selection in pork products for food service professionals that want quality and versatility.
At Hormel Foods, we are committed to providing consumers with high-quality, high-value branded products that are flavorful, nutritious and convenient.
Our wide variety of seafood offerings is bolstered by strong relationships with independent vendors, manufacturers and fisherman, to provide a great selection of fresh, local, seasonal and catches.
Copper Creek Black Angus boxed beef, precut beef portions, roasts, sliced beef, steaks, stew meats, hamburger and hamburg patties and a wide variety of specialty beef products.
Our selection of dry-good and grocery products includes thousands of unique items and covers a wide variety of categories, from bakery needs to spaghetti dinners and a lot more.
Wings & Tenders, Mac & Cheese, Jalepeno Poppers, Baked Beans, Heat & Serve, Fries & Potatoes, Trendy, New and Much More
Dennis Food Service maintains a fully stocked inventory of restaurant and foodservice products. We often stock multiple options in key categories to supply the many unique needs of operators in Maine & New Hampshire.
From fast to fine, casual and convenience, we work harder than anyone else at delivering a competitive advantage with personalized service.
Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
This recipe features fresh berries piled high with fresh whipped cream, atop a Simple Joys Lemon Cake. A quick, summer dessert menu item that is simple delicious.
Corned beef, Swiss cheese, rye bread, sauerkraut and something unique for not just one but two delicious versions of the classic Reuben sandwich!
Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
In this video recipe, I’ll demonstrate the basic steps of preparing a delicious chowder, from which you can derive your creative variations. We also stock a fantastic variety of premium chowders which you can take to the next level with a few finishing touches.
Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. Watch and see how effortlessly you add Asian-inspired flavors to your menu with this simple recipe.
Chef Tim transforms baked stuffed haddock with a few simple ingredients; butter, corn, and oregano for a deliciously creative twist that’s as easy to prepare as it is delicious.
This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising.
This creative side dish uses two different types of beans and beets as the star of the show.
Base recipes add cross utilization and labor-saving versatility to your operation, easily expanding menu options with only a few additional ingredients. In this video I’m using raw turkey breast to showcase the fundamentals of base recipes.
Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
What makes this salmon recipe absolutely slammin’?! A unique and flavorful preparation, it’s the perfect platform to showcase delicious healthy salmon on your menu.
Does your pantry need a pregame pep talk? Are your recipes ready to throw in the towel? That’s OK! We all need a little game day inspiration from time to time.
Most of us purchase and use eggplant for traditional preparations, such as eggplant Parmesan, grilled and stuffed with ricotta for an Eggplant Roulade or perhaps even a breaded eggplant version of a French fry. But ultimately, there will come a time when you find a handful of eggplant within the case that are looking less than desirable.
Quickles are an expeditious way to always have fresh “pickled brightness” close at hand; helping you add a pop of sweet and sour crunch to your favorite recipes.
Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation. Discover fresh inspiration for your menu with these unique video recipe…
This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July. If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.
If you’re in need of new menu ideas, or some oh-so-craveable featured specials, these dishes make an excellent summer pairing.
When it comes to cost effective and profitable alternatives to beef tenderloin or strip loin; Mock Tender (Teres Major) should be your first choice.
Greens, eggs and ham! That’s our hamtastic spinach and broccoli quiche. Quiche is one of the easiest ways to transform leftovers into a palatable, profitable work of art!
This recipe uses fresh vegetables and rich flavors, from ingredients like cream sherry and garlic, to compliment striped Walnut & Gorgonzola ravioli from Carla’s Pasta.
Watch molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal!
Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
Although many restaurants serve duck, not many of those who serve it start the production process with whole duck.
Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
In this post you’ll find two delicious approaches for an upscale onion. Pickled shallots are an easy way to give your menu an adventurous look and roasted shallots are a great way to add rich robust quick-fire flavors.
Create numerous possibilities with popovers starts with just three core ingredients… Whether served as a Sunday brunch special, or used as the bun for your signature lobster roll, popovers are sure to add POP to your menu!
One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
Create, supplement or simplify BBQ takeout with premium, prepared products designed to reduce labor while delivering authentic customizable flavors
Here’s a list of a few labor saving products that fit all platforms and are geared towards adding maximum consistency while eliminating as many steps for your operation as possible.
Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
Airy, Crunchy, puffy morsels of porkliciousness. Pork rinds, pork skins, chicharróns are a fun on-trend item to incorporate into your menu.
A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…
A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…
Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…
Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with whatever flavor profile is fitting for your establishment. The possibilities are endless so have fun with it!
If you’ve made gnocchi before you know it can be a messy, tedious and a somewhat daunting process. In the wrong hands improperly made gnocchi can become inconsistent, gluey or tough. Joseph’s Gourmet Pasta has made gnocchi fun and approachable to all culinary levels with their premium potato gnocchi.
Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability.
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
This recipe features fresh berries piled high with fresh whipped cream, atop a Simple Joys Lemon Cake. A quick, summer dessert menu item that is simple delicious.
Corned beef, Swiss cheese, rye bread, sauerkraut and something unique for not just one but two delicious versions of the classic Reuben sandwich!
Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
In this video recipe, I’ll demonstrate the basic steps of preparing a delicious chowder, from which you can derive your creative variations. We also stock a fantastic variety of premium chowders which you can take to the next level with a few finishing touches.
Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. Watch and see how effortlessly you add Asian-inspired flavors to your menu with this simple recipe.
Chef Tim transforms baked stuffed haddock with a few simple ingredients; butter, corn, and oregano for a deliciously creative twist that’s as easy to prepare as it is delicious.
This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising.
This creative side dish uses two different types of beans and beets as the star of the show.
Base recipes add cross utilization and labor-saving versatility to your operation, easily expanding menu options with only a few additional ingredients. In this video I’m using raw turkey breast to showcase the fundamentals of base recipes.
Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
What makes this salmon recipe absolutely slammin’?! A unique and flavorful preparation, it’s the perfect platform to showcase delicious healthy salmon on your menu.
Does your pantry need a pregame pep talk? Are your recipes ready to throw in the towel? That’s OK! We all need a little game day inspiration from time to time.
Most of us purchase and use eggplant for traditional preparations, such as eggplant Parmesan, grilled and stuffed with ricotta for an Eggplant Roulade or perhaps even a breaded eggplant version of a French fry. But ultimately, there will come a time when you find a handful of eggplant within the case that are looking less than desirable.
Quickles are an expeditious way to always have fresh “pickled brightness” close at hand; helping you add a pop of sweet and sour crunch to your favorite recipes.
Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation. Discover fresh inspiration for your menu with these unique video recipe…
This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
If you’re in need of new menu ideas, or some oh-so-craveable featured specials, these dishes make an excellent summer pairing.
When it comes to cost effective and profitable alternatives to beef tenderloin or strip loin; Mock Tender (Teres Major) should be your first choice.
Greens, eggs and ham! That’s our hamtastic spinach and broccoli quiche. Quiche is one of the easiest ways to transform leftovers into a palatable, profitable work of art!
This recipe uses fresh vegetables and rich flavors, from ingredients like cream sherry and garlic, to compliment striped Walnut & Gorgonzola ravioli from Carla’s Pasta.
Watch molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal!
Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
Although many restaurants serve duck, not many of those who serve it start the production process with whole duck.
Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
Create numerous possibilities with popovers starts with just three core ingredients… Whether served as a Sunday brunch special, or used as the bun for your signature lobster roll, popovers are sure to add POP to your menu!
One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
Add a logo. Create a catering label. Use it for food prep. This touch screen device can do everything you need.
Upgrade your dessert menu with the perfect combination of tangy lemon and fluffy meringue with these irresistible lemon meringue tartlets. Crisp crusts, zesty filling, and cloud-like topping unite in an ideal pairing of flavors that’s sure to impress.
This enticing beverage, featuring a chilled coffee simple syrup, is shaken over ice and garnished with a dollop of Reddi-wip, creating a delectable martini that brings the perfect balance of rich cocoa flavor and aromatic coffee notes.
Tender pork loin chops, seared and served alongside a flavorful sauce crafted from brandy-infused shallots, black mission figs, and fresh sage.
A savory sensation marrying premium bratwurst, red bliss potatoes, and culinary craftsmanship. Elevate comfort, captivate taste buds, and make a lasting impression on your patrons with this delicious, hearty creation from Colvard & Co.
This carefully curated blend of vibrant spices and fresh ingredients allows you to craft dishes that capture the essence of Mexican suisine. Delight your customers with a symphony of taste in every bite, bringing the spirit of Mexico to your menu.
Incorporate these Slow-Cooker Hawaiian Style Ribs into your menu to offer a unique and delectable dining option that sets your establishment apart. Elevate your culinary offering and captivate your customers with the enticing taste of the tropics.
Indulge in the culinary delight of our Crab Cake Sandwich, a dish that’s both tantalizingly delicious and remarkably easy to prepare. Perfectly paired with a zesty Dill Pickle Aioli, this sandwich promises an explosion of flavors that will leave you craving more. But what’s our secret to crafting these delectable crab cakes, you ask? Let’s unveil the magic!
With its straightforward preparation that offers rich warmth and comfort, Potato & Lentil Soup stands out as a perfect menu option for chilly autumn days.
Spice up your menu with this delicious and satisfying sandwich that combines Southwestern flavors in a delightful way.
Featuring a perfectly encrusted protein that’s popular with just about everyone, this African-inspired chicken dish brings a fresh, new ethnic twist to your menu!
Turn up the Yum Factor on a raspberry bread pudding with the iconic chocolate chip cookie.
The ultimate caffeinated s’mores experience, capitalize on the seasonal crave-ability and classic flavor of s’mores by adding this specialty cold brew coffee to your summer menu.
This recipe features fresh berries piled high with fresh whipped cream, atop a Simple Joys Lemon Cake. A quick, summer dessert menu item that is simple delicious.
Beef up your flatbreads with some BBQ brisket and onion petals in this quick and easy recipe.
Corned beef, Swiss cheese, rye bread, sauerkraut and something unique for not just one but two delicious versions of the classic Reuben sandwich!
Consider the humble grilled cheese sandwich – two slices of white bread, unassuming American cheese, and a brief session in a hot pan until all is golden and melty. Simple and satisfying. It’s time for the grilled cheese sandwich to get rediscovered. Take this recipe and add your own twist, like bacon, bbq chicken or pork, or carmelized onions. It’s comfort food that could be a favorite on your menu.
Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
In this video recipe, I’ll demonstrate the basic steps of preparing a delicious chowder, from which you can derive your creative variations. We also stock a fantastic variety of premium chowders which you can take to the next level with a few finishing touches.
Asian flavors are big, bold, rich in flavor, spicy, and vibrant, and above all, they are some of my favorite flavors to utilize. Watch and see how effortlessly you add Asian-inspired flavors to your menu with this simple recipe.
Chef Tim transforms baked stuffed haddock with a few simple ingredients; butter, corn, and oregano for a deliciously creative twist that’s as easy to prepare as it is delicious.
This labor-saving boneless beef short rib that is an easy way to add a consistently delicious item to your menu, without the work of braising.
This creative side dish uses two different types of beans and beets as the star of the show.
Deliver a veggie-packed, healthy alternative to traditional Italian rice balls with these Italian Cauliflower Rice Balls that are simple and delicious!
Consumers agree Mexican cuisine is unique and exciting, with ethnic flavors and fish tacos on trend at restaurants. And these Boom Boom Crispy Fish Tacos have the menu appeal and pack the flavor to satisfy adventuresome diners.
Base recipes add cross utilization and labor-saving versatility to your operation, easily expanding menu options with only a few additional ingredients. In this video I’m using raw turkey breast to showcase the fundamentals of base recipes.
Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
Try this recipe for a shareable Brazilian, flaky twist to smoked sausage. Perfect for parties, holidays and other special occasions. Or, serve as a shareable appetizer with a side of chimichurri.
In this chicken and tater tot waffle dish, crispy, golden Ore-Ida tater tots are pressed into a waffle iron and topped with flavorful fried chicken tenders. A maple syrup drizzle adds a touch of sweetness and perfectly blends with the savory elements of the dish.
Crispy bacon strips, lettuce, freshly sliced avocado and sweet roasted tomatoes, all wrapped up in a fluffy egg wrap. A simple grab-and-go breakfast idea, this recipe delivers great taste in every bite.
What makes this salmon recipe absolutely slammin’?! A unique and flavorful preparation, it’s the perfect platform to showcase delicious healthy salmon on your menu.
Does your pantry need a pregame pep talk? Are your recipes ready to throw in the towel? That’s OK! We all need a little game day inspiration from time to time.
A cinnamon cream cheese filled eggroll, rolled in a churro coating and drizzled with spiced Mexican Chocolate.
Fluffy pancakes infused with a delicious cinnamon sauce and drizzled with a sweet glaze.
This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
Creamy French vanilla ice cream mixed with toasted almonds and topped with a Mellocream Chocolate fudge and Strawberry topping drizzle; garnished with strawberries and macarons.
This mouth-watering burger features a Dijon mustard spread, topped with thick-cut bacon, arugula, and a sunny-side-up egg presented on a sourdough roll. Pair with onion rings for a featured burger your customers will love.
If you’re in need of new menu ideas, or some oh-so-craveable featured specials, these dishes make an excellent summer pairing.
When it comes to cost effective and profitable alternatives to beef tenderloin or strip loin; Mock Tender (Teres Major) should be your first choice.
Greens, eggs and ham! That’s our hamtastic spinach and broccoli quiche. Quiche is one of the easiest ways to transform leftovers into a palatable, profitable work of art!
This recipe uses fresh vegetables and rich flavors, from ingredients like cream sherry and garlic, to compliment striped Walnut & Gorgonzola ravioli from Carla’s Pasta.
This Asian-style noodle recipe brings the flavors of the Pacific to your menu. Offer something fresh & light, but also filling, with this delicious dish.
Watch molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal!
Heat up your menu with this spicy breakfast bowl featuring scrambled eggs, southern style potatoes, Andouille sausage and doused in Louisiana hot sauce.
Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
Add some flavor to your barbecue menu with this Spicy Korean Street Taco recipe. Quick and easy to prepare, while also convenient for any to-go orders.
Try this quesadilla recipe, sliced barbecue beef and melty cheese pressed between two tortillas. Perfect any adult or children’s menu!
Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
Create numerous possibilities with popovers starts with just three core ingredients… Whether served as a Sunday brunch special, or used as the bun for your signature lobster roll, popovers are sure to add POP to your menu!
Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
Halloween isn’t just fun for dressing up, it’s a great holiday to get creative with foods. This Pumpkin Cheese Ball recipe is as tasty as it looks and easy to make. Menu it as a festive Halloween appetizer!
Meet the need for unique menu applications. These globally-inspired gyro sandwiches can be personalized with fresh cut vegetables from the salad bar, and garnishes such as Tzatziki sauce.
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
This new generation wants global flavor! Menu this veggie-packed Asian Noodle Bowl, made with sausage/sausage alternative crumble tossed with whole grain noodles and sweet chili-glazed broccoli, peppers, edamame, and red onion – topped with crispy wonton strips.
A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
Add healthier from-scratch flair to your appetizer menu up a notch with these simple and delightful low-calorie, lean-beef bundles.
A healthy, kid-friendly alternative to traditional “fried” potatoes, Tasty Tots are a combination of sweet potatoes, garbanzo beans and cinnamon that come together to form a unique, delicious dish. A great addition to any menu!
Not only is this salad a healthy addition to your menu, but the brightly colored ingredients will make it pop off the page! Fresh spring greens, mixed with crisp apples and grilled chicken served with cranberry almond goat cheese fritters.
Breaded chicken cutlets top conveniently baked beds of angel-hair pasta featuring rich tomato sauce, mozzarella and Parmesan cheeses. Perfect for quick-service needs and children’s menu!
Rich feta, salty kalamata olives, peppers and artichokes, served with grilled chicken bring Mediterranean flavors to your menu!
Rich feta, salty kalamata olives, peppers and artichokes, served with grilled chicken bring Mediterranean flavors to your dish!
It happens – hungry customers can’t decide between a delicious breakfast or a BBQ lunch. Menuing this hearty wrap saves the day! Seriously though, the flavor combinations in this brunch dish are sure to impress.
A delicious and unique brunch offering your customers will remember. Inspired by the growing trend in “bowl” dishes and loaded with international appeal, this dish will spice up your mid-morning menu.
Students will go crazy over this healthier take on the classic chicken Parmesan dish. Loaded with flavor filled vegetables, and topped off using a savory marinara sauce, this dish is a budget friendly way to spice up your menu.
Crunchy, hearty bacon on top of fluffy waffles, drizzled in gooey maple syrup, this dish is the right amount of savory and sweet for your brunch menu.
Bacon, spicy heat, tequila… what more can anyone ask for? This refreshing cocktail is ready to stand out on your signature drinks menu!
Tender polled pork dripping with Sweet Baby Ray’s barbecue sauce, served on a toasted bun with crisp slaw. A must have dish for any summer-loving menu!
Miniature fried corn tostadas with guacamole, Citrus Chipotle BBQ glazed grilled shrimp topped with Ranch dressing and cilantro. This seafood appetizer with upscale style features approachable ingredients that combine for impressive flavor. These delectable bites are an excellent choice for catering menus, and if you’re looking for your next lunch special, this concept makes a fantastic quesadilla!
These mussels in a sweet red chili glaze make a perfect appetizer or menu-board special. They are quickly prepared to order and taste absolutely delicious, especially with SBR’s Sweet Red Chili sauce. Mussels are a widely-popular seafood offering with upscale appeal.
A tender and flaky cedar-plank-roasted salmon fillet glazed with Sweet Baby Ray’s Bourbon Molasses, served with savory slices of grilled pineapple. The immediate reaction to the first bite of this succulent salmon is usually “oh-my-god”. With just the right amount of sweet, this memorable seafood dish has fantastic appeal on menus, and plate plank appeal that will exceed expectations! Try pairing with a Hawaiian sticky rice.
This heat seeker’s flatbread pizza includes hot Italian sausage and soppressata, and a delicious sweet heat from SBR’s Mango Habanero Sauce. Perfect for lunch or dinner menus, but this spicy pie is especially appealing on a bar menu when paired with a cool IPA.
Crispy flatbread topped with Sweet Baby Ray’s Garlic Parmesan Sauce, shredded mozzarella, and tomato bruschetta, garnished with basil. This refreshingly-fresh dish menus well as an appetizer or vegetarian lunch option. The classic bruschetta look is perfectly complimented by the rich garlic flavor.
Savory chicken skewers marinated in lemon vinaigrette and cooked over an open flame. Savored slowly, but most likely devoured, this dish has healthy, fresh and seasonal appeal on a stick! Try offering your customers a choice for the number of skewers they want, or skip the couscous and menu them as an appetizer.
A fresh and fiery side with a hint of garlic! This upscale vegetable medley pleases with a kick of Sriracha glaze. Featuring a trendy ingredient, it’s quickly prepared fresh and reads great on menus or specials board. Perfect as a side or in a spicy vegetarian dish with mixed rice or quinoa blend.
Tender beef brisket wrapped in the Asian-infused taste of Sweet Baby Ray’s Korean Barbecue Sauce, with kimchi, cucumbers, and fresh cilantro. This dish is easily prepared, and it adds instant international street-cred to your menu.
Dress up your breakfast menu with international style by featuring sweet and savory apple filled crepes!
A zippy twist on traditional breakfast waffles, delivering flavors that pair effortlessly with proteins for a hugely satisfying bite; perfect for breakfast, lunch or dinner menus!
This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.
This southern-style fried chicken sandwich hits all the right notes.
Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree
Chicken and waffles is a favorite flavor combo among comfort food diners, a menu item that has been an on-trend around the country recently. Try a pancake spin on this classic dish using your unique flavors, chicken and portions of choice!
A delicious recipe idea featuring pork shoulder is rubbed with Mexican spices, browned, and braised in crushed tomatoes, vinegar, peppers and onions.
Help your more pious patrons enjoy a delicious meal without traditional meat offerings…
As the first signs of spring begin drifting through the rolling hills of Ireland, restaurants operations everywhere set their sights on St. Patrick’s day and the menu opportunities it brings.
The menu has always been a food service establishment’s best marketing tool—and a roadmap to its financial viability. Now, in the post-pandemic era, engineering the menu to drive margins and enhance efficiencies is even more important.
AI technology like ChatGPT can dramatically reduce the time restaurant management spends on common marketing tasks. You can leverage AI to generate social media posts, Google Ads, review responses—even your marketing plan—in a matter of seconds.
In today’s competitive restaurant industry, rising inflation poses significant challenges for restaurant owners. However, by making strategic changes to their menus, restaurant owners can combat these challenges and maintain profitability.
Restaurant owners are always looking for ways to get more business, earn a higher profit, and attract new customers. Marketing strategies, like social media campaigns and local advertising, are great ways to get the word out about your business. But your most powerful restaurant marketing tools already exist in your restaurant menu. Learn how to take your restaurant menu online and use it as an effective marketing tool.
The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
Multitasking ingredients save time and money in the kitchen. Multitasking ingredients can be used in more than one item and are the Holy Grail of menu management, keeping food costs, labor, and inventory in line.
QR codes are here to stay. But what is a QR code, and what can it do for your restaurant? With a simple scan, customers can view menus and place online orders. 7-MIN READ to start making the most of FREE QR codes for digital menus and online ordering in your restaurant.
Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
Health has never been more important. The world is talking about coronavirus, how to prevent it, how to treat it, and the lifestyle diseases that worsen its effects. These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.
There are many methods, services, and devices you could use to create digital menu boards, just be sure you try this low-cost do-it-yourself solution first.
As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.
A menu is something that says a lot about your restaurant and its specialization, and also plays a significant role in your restaurant’s profitability. Hence, doing a comprehensive restaurant menu analysis is crucial for your restaurant’s success.
In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.
To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…
Is it time to give your kids’ menu a facelift? Introducing new flavors with familiar ingredients can assist in balancing a kid-friendly item with unique flavor trends.
Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
An effective menu can be one of your strongest marketing tools. Here are three factors that can help take your menu to the next level.
As more and more food operations compete for their share of customers, getting your menu just right is more important than ever.
The best menu items have a certain extra something, an “x-factor” if you will…
Here’s how to generate more traffic and revenue this summer by attracting hungry travelers and weary tourists with your website and social media content.
From menu innovation to organizational tweaks. Throughout this article, you’ll find hyperlinks to resources, product recommendations, and expert advice. Click away to explore in-depth guides and practical tips.
Technomic predicts that, in 2024, a “breakfast boom” could see consumers treating themselves to foodservice in the morning rather than lunch as a more affordable restaurant occasion, reported The Food Industry.
Super Bowl 58 is almost here, given all the celebrity hype around this year’s big game we thought it would be fun to throw out a few ideas for themed Super Bowl foods. This year’s theme? It has to be Taylor Swift!
There’s something for every operation. Major Products understand the foodservice industry and offers a comprehensive range of outstanding products to create premium stocks, marinades, glaces, gravies and sauces!
In today’s internet-driven digital age, a strong online presence is essential for any business. Yet, surprisingly, many restaurants and food-focused operations still operate without a dedicated website. By doing so, they unwittingly limit their potential reach and allow others to shape their brand’s perception online.
The 2023 National Restaurant Show, held at McCormick Place in Chicago, brought together over 50,000 food service professionals and restaurateurs from around the world. This annual event showcases the latest products and innovations from global businesses to boutique brands, and is the best place to see emerging trends, and immerse yourself into the vibrant foodie culture shaping the culinary landscape.
C-stores are doubling down on lunch as customer demand for options grows. Popular c-store fare like chicken, pizza and roller grill items remain customer favorites, while featured specials and LTOs keep the menu fresh.
While it seems that spring has just arrived, summer is already bearing down. And with it comes heightened possibilities in the restaurant industry. To make the most of this season, we’ve put together the events, marketing strategies, and menu optimizations that can make this your restaurant’s best summer yet.
When employees feel respected and appreciated, it can improve the overall quality of your restaurant. Happy employees are more effective workers, have less turnover, and can help keep your restaurant running efficiently.
Whether you’re looking for a cure to your restaurant’s winter blues or a more long-term plan to help combat natural dips in business, here are five strategies for driving more foot traffic to your restaurant.
To compete today, your restaurant’s social media marketing strategy needs authentic content that represents who you are as a brand. But the question still remains… What should your restaurant post on social media?
There is a growing desire for more options, especially flavor exploration, and demand for fusion cuisine is growing among restaurant-goers. Considering building upon a familiar and versatile favorites to get started…
Hot beverages are the workhorse products of foodservice. They are profitable “must-haves” for just about every type of operation, be it the office kitchen, college, and hospital cafeteria, or the high-volume LSR and convenience store, but it’s easy to forget that these popular beverages don’t just sell themselves.
Transforming your restaurant into a winter wonderland can draw people into the warmth of your building. Instead of being one of many potential stops while people are out and about, you can become the go-to restaurant in your area for people who want to celebrate the season with inspiration from these ideas.
It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.
By learning more about what tastes and influences are shared among age groups, restaurants can create profitable and engaging opportunities around those values and preferences. The following dining preferences can be helpful in better serving your restaurant customers and their varying preferences.
Once associated with direct-to-consumer subscription services and supermarket specialty cases, meal kits have become a valuable source of revenue for restaurants and other foodservice establishments.
In the important world of portability, sandwiches are the quintessential ever-evolving handheld, and industry-leading menus show that everything from the flavor and menu placement to the ingredients and bread is up for innovation.
Using social media platforms to reach your target audience when promoting dessert offerings may be key to boosting sweet sweet sales.
Despite all of the hoopla surrounding social media marketing this year, email marketing can produce tremendous returns at a minimal direct cost. And it’s all based on quantifiable facts.
The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they can’t replicate at home.
As the restaurant industry slowly makes a comeback across the world eggs, breakfast, and global flavors are 3 trends that may impact restaurants on a large scale in 2022.
Every restaurant shift starts with prep. Your prep team is the key to getting your menu up and running, so choosing a good prep cook is crucial.
There is no single formula to follow to ensure your videos go viral, but you can start building a following for your restaurant on one of the fastest growing social media platforms in the world by keeping a few things in mind…
The industry has rebounded remarkably from the depths of the pandemic, but operators and distribution channels still face many hurdles moving forward–these 7 trends could be important to your restaurant’s bottom line…
It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.
A good restaurant social media marketing strategy can help bring customers to your venue. This is because social media is an important tool people use to make purchasing decisions. This is especially true when it comes to choosing where to eat…
Once associated with direct-to-consumer subscription services and supermarket specialty cases, meal kits have become a valuable source of revenue for restaurants and other foodservice establishments.
Own or operate a restaurant, c-store or food service business? Check out these seven marketing ideas for your restaurant to attract and retain customers in 2021.
Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July. If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.
The foodservice pivot from dine-in to takeout and delivery over the past year created unforeseen realities that will change the industry long into the future—for the better.
Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.
The foodservice industry is in a state of rapid flux. Beginning in 2015, Americans began spending more money at restaurants than they did in grocery stores. Then the pandemic hit and the way those dollars were being spent changed. Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.
Individually-Wrapped (IW) foods are the best option for your school’s lunch menu. Simple, convenient & nutritious – suitable for students of all ages. See our current list here.
Individual portion control is the new standard in K-12 nutrition. It’s time to make the switch!
Since the impact of the COVID-19 pandemic “Family Style” offerings have jumped significantly at restaurants and foodservice operations.
Few would dispute that 2020 has been a hellacious year for the foodservice industry. While promises of a vaccine offer hope things will turn around, there’s still a long road to recovery…
The global public health crisis has dealt the hospitality industry one of its greatest challenges yet. What does it mean for the future of restaurants? Has the restaurant experience we know so well disappeared forever?
Locked-down consumers may be craving professionally made meals and restaurant food, but good food isn’t the only thing they like about restaurants, free delivery and meal deals are also in the mix.
Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return.
Recent research that establishes “diner personas” can help foodservice operators understand and meet guest expectations.
Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.
Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money.
While uncertainties still loom, restaurants can consider a few ideas to ensure safe, hygienic, and resourceful operations.
One of the quintessential cornerstones of comfort food, a good biscuit can be transformed to suit many presentations and nontraditional uses
Create, supplement or simplify BBQ takeout with premium, prepared products designed to reduce labor while delivering authentic customizable flavors
In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
Here’s a list of a few labor saving products that fit all platforms and are geared towards adding maximum consistency while eliminating as many steps for your operation as possible.
While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.
Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.
According to the NPD Group, Millennials with children increased their restaurant visits by 5% percent in 2018 over the prior year, at a time when the total restaurant industry experienced flat traffic growth…
The National Restaurant Association released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it.
Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.
By properly training new employees, you can reduce turnover and increase employee satisfaction, and it will help your restaurant exceed your guests’ expectations.
You might not give much thought to your oven or dishwasher on a daily basis, but your kitchen appliances are what enable you to serve your hungry customers. Knowing the life span of commercial kitchen equipment helps you keep your operation running smoothly. It allows you to plan — and budget — for future maintenance, repairs and, eventually, new equipment. Here’s a look at what every foodservice operator should know about their kitchen equipment and when it ought to be replaced.
In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
Humans have had street food since the dawn of civilization. The ancient Greeks sold fried fish, while the Aztecs peddled tamales. Iconic American street snacks include pizza, hot dogs and funnel cake. Recently, the street food game has become more elevated and restaurants are cashing in on this age-old dining trend…
Specialty barbecue is a growing trend, with smokey flavors and vibrant sauces taking center stage. Exploring unique flavors and diners’ latest cravings for healthy options is a sure-fire BBQ strategy.
A growing number of today’s restaurant patrons would rather order delivery or takeout than dine in. In fact, the booming market for food that leaves an operator’s walls will surpass $300 billion in sales by 2023. Nevertheless, on-demand foodservice has its challenges…
Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed…
It seems that every shift to the restaurant landscape brings with it a list of questions: What is the next hot flavor trend to watch? Which segment truly owns convenience? What is today’s definition of health? What type of technology is up and coming next?
Macaroni and cheese is one of those craveable, widely popular foods—beloved by kids and adults alike—that can be turned into a signature dish your customers will visit you specifically to order.
The craft beer selection can be a major draw for customers at casual dining operations. In fact, in just 4 years craft beer has grown 16% on menus compared to domestic and imported beers that are declining. But beer isn’t all guests are looking for. Seventy-one percent want complementary foods that go with those beers.
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.
Vegalene® Garlic Mist® Flavor Spray is a healthy alternative to traditional garlic oil and butter without adding trans fat, allergens, cholesterol, sodium, gluten or calories, and it’s Kosher Pareve. Create robust healthy menu offerings and accommodate patrons’ nutritional needs…
Usually, restaurant customers believe the restaurants they frequent run flawlessly. They place their orders and their meal arrives a few minutes later, well prepared and properly served. But behind the scenes, in the back-of-the-house, any semblance of flawless efficiency is hard to come by. For those who have never worked in a restaurant kitchen, the “dance” that goes on in the back-of-the-house likely will appear startlingly chaotic.
To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
Customers dining out today still crave good ol’ comfort food. One avenue for serving up classic comfort foods resides in an American classic—biscuits! These hot, flaky, buttery rolls of goodness are popping back up on menus all across the country…
Compared with the national obsession with all-things-coffee, the tea category has received considerably less attention. In spite of its growth, it is less understood in today’s market, leaving a large unmet need to educate consumers about this popular beverage option…
Nothing says “Feast!” like a Philly cheesesteak. But when it’s not a party-of-one, one must share, right? So when the occasion calls for feeding multiple mouths, we’ve got the perfect fix for your customers: Original Philly Cheesesteak Egg Rolls!
Breakfast is the fastest-growing meal of the day! In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options and affordability. Addressing those concerns and doing it better than the competition means more opportunity to build sales and satisfy patrons.
Longer days and warmer weather can mean new sales opportunities. After months of cold weather, people are eager to get outside and enjoy the sunshine. From al fresco dining to special summer menus, here are five ways you can take advantage of the changing season and drive sales this summer.
The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?
Despite industry wide growth for several years, restaurant operators face significant challenges keeping pace in an environment that is changing at a much faster rate than ever before. Evolving consumer tastes and preferences, work force constraints and intense competition will continue in 2018…
Operators who innovate with new, unique ingredients and all-day breakfast programs find opportunity to drive breakfast sales with premium to-go options and innovative and indulgent dishes that capitalize on the popularity of brunch.
It’s hard to imagine a beverage menu without coffee and tea. These hardworking staples can be served hot or iced, no matter the season or weather, throughout the day from breakfast to between meals and after dinner.
February is National Pancake Month! With the scent of melting butter, sizzling batter and warm maple syrup in the air your diners are sure to be in the mood for a helping of warm, fluffy pancakes.
Puff pastry dough is a blank canvas for chefs to incorporate different ingredients. It adds a light flaky crust that helps to create a more upscale presentation.
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. Here are 7 tactics to try when marketing for your business this holiday season.
This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.
The “loaded” trend is making its way across menu items, from classic dishes to unqiue concepts that wow customers.
This southern-style fried chicken sandwich hits all the right notes.
Packed with bold contrasting flavors these sliders are perfect alone, as an appetizer or as an entree
Two tastes are better than one, pairings present ample, profitable opportunities considering 60% of consumers are interested in pairings when dining out.
Crispy, tangy thin-cut dill pickle fries lightly coated in a premium cornmeal and spicy mustard batter bring houemade appeal.
Developing a strong takeout program – from products, to packaging to employee training is an effective way to generate additional profit. Here are 7 surefire ways to boost your sales and profits by increasing focus on your takeout business.
McCain is a household name, and it’s equally familiar to the foodservice industry.
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. Today the definition of barbecue is expanding as ethnic cuisine takes center stage…
While good food, attentive service, value and convenience will always be important today’s consumer is looking for more than just quality food and service…
When potential customers see your food online, on a sign or in a menu the quality of the photography makes a huge difference in whether or not they choose your establishment.
Domino’s Pizza has managed to pull off a huge turnaround; in part by listening and responding to their customers in a uniquely-honest PR advertising blitz. Now they are opening hundreds of new locations and profits are soaring…
Add a logo. Create a catering label. Use it for food prep. This touch screen device can do everything you need.
Taking a close look at what your tabletop choices say about your establishment can help you grow sales, improve guest satisfaction and increase repeat traffic…
Available in a variety of delicious varieties, Highland Market offers a full line of quality condensed soups to fit any kitchen’s needs and budget.
NESCAFÉ has turned cold brew into an easy-to-prepare concentrate so you can focus on delighting your customers with every cup.
Tilapia is a versatile fish that’s a perfect canvas for a variety of sauces and seasonings. The firm texture and mild flavor of tilapia make it ideal for a variety of cooking methods.
A delicious recipe idea featuring pork shoulder is rubbed with Mexican spices, browned, and braised in crushed tomatoes, vinegar, peppers and onions.
Are you clearly communicating what sets your restaurant apart with your marketing? The right marketing efforts can help drive traffic to your establishment and boost sales.
Pizza consumption is at its highest level in years and is in a position to grab a big portion of the growing takeout market.
Whenever spring is right around the corner, that’s the time to revise menus away from winter comfort foods and focus on fresh greens and veggies to give those diners what they’re looking for.
Sweet like green leaf. Crunchy like iceberg. A perfect round leaf for burgers, sandwiches and lettuce wraps. These fresh, sweet leaves have the crunchy texture of iceberg lettuce with upscale, frilly appearance of green leaf.
Help your more pious patrons enjoy a delicious meal without traditional meat offerings…
Add more “craveability” to your menu with this remarkably tender, buttery bacon that delivers a satisfying, unforgettable bite.
5 Reasons why chili is better in a bread bowl! Shared by our employees…
Here’s a look at a few foodservice trends that we will be seeing more of in the coming years…
Looking to drive up guest counts at lunch? So were these chefs. Here’s how they’re doing it.
While happy hour was born on the drink menu, it has found its new home on the food menu.
One of the constants of the foodservice industry is that the back of house prep area is never quite as spacious as it could be.
On average 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the first 3 years.
Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
In this week’s podcast we’re picking up the phone – well, your customers are anyway. We’ll touch on the growing impact of smart phones on foodservice. We’re also taking a closer look at the psychology behind good menu design. There’s actual science behind getting customers to order and spend more
In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?
Luke and Samantha go off the rails in a light-hearted discussion about making the most of truly free QR codes. Whether for restaurant menus or online ordering, there’s a more than one way to go about it.
Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
A group discussion of 5 important topics for foodservice operations to consider during the coronavirus outbreak.
Just how popular is cold brew coffee? We’ve got the stats. What makes cold brew different? We’ll help you understand the steep. What’s the biggest hurdle for foodservice operators? We’ll tell you and share the solution in this episode! If you’ve been pondering how to prepare better pizzas with quality ingredients, how to expand your menu with new flavors and combinations — and most importantly – how to produce more profit from your pies you need to tune into this episode!
Get your outdoor dining space ready for hungry patrons looking to take advantage of al fresco dining opportunities. In this week’s episode we’ve got tips to help keep your outdoor dining space pest free, an update on our 2018 food show, this week’s new products and foodie headlines.
The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.
In episode 26 of our podcast we’ll be discussing five ways to boost fall sales. Autumn is a favorite time of year for many folks, and it’s an ideal time to adjust your menu to capture new sales opportunities. We’re also going to talk calamari, you’ll find out where the name came from, how it’s eaten around the world and learn about a sauce that pairs perfectly with it. The sauce we’re talking about is “tarator,” not to be confused with tartar sauce. And on a humorous note we’ve got a short punny story to share with you.
In this week’s episode we revisit the conversation on dressing-up your dishes for extra appeal. Riding that good-flavors vibe we’ve got a recipe for Tomato Butter to share with you. We cover an important business-capturing strategy that you should be doing online. And we’ve got some fantastic beef purchasing opportunities coming that you’re definitely going to want to take advantage of while you can.
In this weeks episode of Dennis Knows Food we focus some of the spotlight on New England, with 3 of our 12 latest inventory additions coming from right here in Maine. We’re also putting some emphasis on produce, with Chris Webster, one of our Dennis Account Executives joining us for a discussion on “veggie perceptions.” Heating up alcohol sales with cold brew coffee and more!
Our podcast is protein packed this week as we put the spotlight on creating new opportunities and dishes for your menu. Burgers are big and getting bigger, we discuss the customer-keeping-power of crafting unique signature burgers. The record breaking popularity of bacon means customers are hungry for more pork menu options.
In this week’s podcast we share new products just added to our inventory. Keith Durrah our Director of Risk Management drops in to talk safety. We cover some of this weeks food industry headlines. Don’t forget Mother’s Day is this coming Sunday. Visit our website for great Mother’s Day menu ideas!
Better late than never, this weeks podcast covers our three new products added to inventory, Maine craft brewing, internationally inspired menu items, and foodie news discussing expected 2017 trends.
Spring is right around the corner and we are starting to get the hang of this whole Podcast concept, and from the feedback we’re getting it’s a welcome addition, so thank you!
Introducing our newest must-haves: Potato Rings for a crispy, customizable snack; a natural flavor enhancement; and Maine Russets. Elevate your menu with these essential additions.
Introducing our latest additions: Chai Tea Latte for a comforting beverage option, Mini Egg Rolls perfect for appetizers or sides, Horchata Bites for a creamy Latin-inspired snack, Thai Yellow Curry Sauce for authentic flavors, and Chorizo Sausage to spice up your menu.
The latest additions to our inventory include Fully Cooked Shaved Steak, Honey Mustard Dipping Sauce, Marinated Beef Strips, Greek Olive Mix, Cheese Crisps, Roll Towels, and Fiber Hinged Containers – each adding versatility and flavor to your establishment with ease.
Introducing our latest culinary delights: Pillsbury Mini Cinnis Pull Apart Caramel Rolls for a sweet start, Prime Angus Beef Short Rib for a hearty main, and Refried Beans for an authentic taste of Mexico.
These super-small, whole-muscle bites offer endless possibilities, delivering the ideal balance of crispy and juicy. Move beyond traditional popcorn chicken; Tyson® Mini Chicken Bites feature premium white meat chicken breast.
Our newest items include Savor Imports French Fried Onions: Elevate your dishes with the perfect crunch, Cavendish Farms Golden Ovenable Hash Brown Nuggets: Boost sales with superior flavor and extended hold time, and Valay Hardwound Roll Towels: Excellence in hand drying with 800-foot Kraft towels designed for high traffic washrooms.
Explore new culinary horizons with our latest additions. Dive into a culinary adventure with Tyson® Mini Chicken Bites for irresistible bites, Schweid & Sons’ Fresh Ground Beef for premium flavor, and Bake Crafters’ Croissant Sandwich and Pancake Bites – a perfect blend of convenience and gourmet indulgence. Enhance your creations further with ARdent Mills’ versatile Rye Chops and Hummer High Gluten Flour – crafted to elevate every dish with exceptional texture and taste.
Empress Hinged Containers: Elevate your culinary presentation with these durable, leak-resistant, and microwave-safe containers – designed for showcasing your hot or cold menu items.
Explore the latest additions to our inventory, including Mike’s Amazing Extra Heavy Mayonnaise, SuperChef’s Non-GMO Canola Oil, a Red Wine Vinegar, the decadent Sara Lee’s French Cream Cheesecakes (Plain and Chocolate), and April Fresh Fabric Softener from Downy.
Check out new items added to our inventory for 12/06/2023. Dive into the freshness of a locally grown, organic salad mix. Savor the season with Dianne’s Spiced Egg Nog Cream Cake. Elevate efficiency with Tork Xpressnap Fit® Napkins, and refresh school cafeterias with SideKicks Kiwi-Strawberry Juice.
This week we’ve added Pure Wildflower Honey, a golden touch of sweetness; Flavor Fresh Ranch Dressing Pouches, a convenient burst of ranch flavor in every packet; and Smithfield Silver Medal Doublesmoke Slab Bacon, a premium choice for rich and savory dishes.
Offer the unexpected with Jimmy Dean Sausage Tots! They’re the perfect addition to your menu, elevating your back-of-house with efficiency and offering you an easy way to add some irresistible creativity to your menu.
This week we’ve added Lysol Disinfect Wipes for a cleaner, safer environment, Sausage Tots for a delicious twist on a classic, and Garlic Texas Toast, a crispy and flavorful delight.
It’s the best of both worlds as this week we added Lemon Blueberry Cheesecake and a Breaded and Stuffed Hashbrown. Lemon Blueberry Cheesecake pairs zesty lemon and creamy cheesecake with a blueberry compote, perfect for dessert menus. Meanwhile, the Early Risers Hashbrown, filled with potato, scrambled egg, and cheese in whole grain breading, is a breakfast winner ideal for school food programs.
This week we added White Cheese Sauce, New England Clam Chowder, Fresh Cooked Lobster Meat, Sheeted Pizza Dough, and Iced Tea Pouches.
This week we added portion control 1.5 oz pancake syrup cups from Gourmet Table.
This week we added multiple individual condiment cups/packets, single serving cereal cups, roasted chickpeas, and shoulder center steak.
This week we added jumbo, fully-cooked glazed bone-in chicken wing sections.
This week we added 12″ Sheeted Pizza Dough, and Buffalo Style Chicken Meatballs.
With Hillshire Farm® Carved Pork Belly, it’s easier than ever to deliver customers an elevated, decadent ingredient for all kinds of dishes. Fully cooked and ready to serve (2/5lb. bags per case), it’s the simple way to bring big flavors across the menu.
This week we added Butterscotch Topping, 2-Ply Full Sheet Paper Towel Rolls, and Original Baked Beans.
Introducing the greatest innovation in pizza topping since sliced sausage! Fontanini’s cup and char classic Italian sausage slices deliver exceptional flavor and appeal in any application.
This week we added cup & char sliced sausage, roasted garlic concentrate, sriracha sauce, anchovies, pineapple juice, sharp cheddar cheese spread, and laundry cleaning products.
This week we added Rare, Sliced Roast Beef, Turkey Breast Roast, Haddock Fillets, Whole Black Mussels, Barista Edition Oat Milk, Pizza Dough Balls, Oven Mitts, and Paper Towels with Dispenser!
This week we added a bulk package of animal crackers, PET straw-slotted lids, and butterscotch topping!
This week we added Frank’s RedHot® Seasoning, Maine Lobster and Cheese Ravioli, Garlic Pizza Dough Balls, Popcorn Oil, and Fresh Carrot Sticks!
This week we’ve added hand sanitizer foam and dispenser, and premium black angus beef.
This week we’ve added turbinado cane sugar packets, non-dairy creamer packets, skin-on pub fries, three new battered veggie appetizers, and fresh cremini mushrooms.
This week we’ve added egg and cheddar cheese omelets, garlic texas toast & garlic breadsticks, and chopped ocean clams.
This week we’ve added three new dry mixes from Vanee Foods, a cutlery dispenser, and a dispensable fork, knife, and spoon.
This week we’ve added hardwood smoked ham, clam cake and crab cake mix, horseradish cheddar cheese, pepper jack cheese slices, strawberry and caramel topping, all beef franks, beef steakburgers, USDA choice angus burger patties, and frozen all claw lobster meat.
This week we’ve added pizza liners from Norpak, Président brand pub cheese, Tuffgards poly bags from Handgards, frozen all-claw lobster meat, NAE chicken tenders from Tyson, and Bienvenido’s salsa-ready tomatoes.
New items we added this week include Marinated Steak Tips and Pork Belly Topping.
New items we added this week include All-Natural Sliced Chicken, Tortilla Chips with Tray, Country Sausage Gravy, Tartar Sauce, Hot Honey Sauce, and Baked Cornbread.
New items we added this week include two chickpea spreads, diced chicken breast, all-beef franks, silicone pan liner, and black spork.
Check out the new items we added this week, including Chicken Breast Filets, Sliced Pepperoni, Tricolor Rotini, and Raspberry Topping.
This week we’ve added sliced pancetta, extra heavy-duty mayonnaise, an invisible hair net, and butter flavored all vegetable shortening.
This week we’ve added guacamole bites, queso tots, cranberry, apple, tomato juices, beef brisket, and grape jelly.
This week we’ve added chicken rolled tacos, whole grain dunkin stiks, and a cinnamon crumb mini loaf.
This week we’ve added beef brisket burnt ends, hot pepper cheese cubes, garden vegetable soup, precooked bacon rounds, and whole grain dinner rolls.
This week we’ve added raw pure pork sausage casing links.
This week we’ve added roasted sunflower kernels, whole muscle pork loin fritters, and pumpkin bread slices.
This week we’ve added individually packaged avocado slices, whole grain traditional chicken drumsticks, vegan quinoa burger, and vegan jackfruit chili.
This week we’ve added extra, extra thick-sliced, steak-cut bacon, and smooth dijon mustard.
This week we added balsamic vinegar glaze, pineapple juice, multiple chicken options, and buttermilk biscuits.
This week we added thyme, chicken wings, pasta, cooking oil and more.
Check out our new items this week – we’ve added haddock fillets, turkey breast, sorbet, veggie strips & sticks, and jumbo toilet tissue.
From salame cotto to sliced prosciutto, Columbus uses the finest cuts of meat and a special blend of spices. Whether it is slow cured and naturally aged, or spiced and cooked, each of these craft meats are the perfect addition to your charcuterie boards.
Find all the new items we added this week. Browse through long-grain white rice, a variety of charcuterie meats, takeout sub bags and more.
Find all the new items we added this week. Browse through tamper-evident plastic containers, sliced pepperoni, dipping sauce cups and more.
Take a look at the new items we added this week. Browse through seasoned beef patties, pork loin fritters, diced bacon topping and more.
Hillshire Farm® Bakin’ Bacon™ Heat-N-Serve Pizza Topping adds premium appeal to pizzas, appetizers, entrées and more. Because the par-cooked product finishes in the oven, it spreads its savory bacon flavor throughout an entire dish.
Check out the variety of new items we added this week. Try colorful rainbow bagels, gluten-free tortilla wraps, meatless chicken tenders and more.
See all the new items we added this week. We added plastic 4-compartment takeout containers, uncooked panko chicken tenders, marinara sauce cups and more.
This week we’ve added sweet cream foam, roasted garlic hummus bites, spicy pepperoni and more.
This week we’ve added french fries, mini pancake bites, pumpernickel bagels and more.
This week we’ve added a old-fashioned tomato soup, mini frozen cheese pizzas, chocolate pudding and more.
This week we’ve added a chocolate chip cookie dough, peppermint syrup, fresh turkey breast and more.
This week we’ve added graham cracker crumbs, extra-sharp white cheddar, corned beef brisket and more.
This week we’ve added whole-grain croissants, roasted red pepper hummus, takeout salad bowls and more.
This week we’ve added yellow cornmeal and plastic portion cups.
This week we’ve added breaded chicken tenders, pancake sausage corn dogs and popcorn oil.
This week we’ve added mozzarella sticks, transparent straws, and frozen haddock fillets.
Rangeline™ is committed to delivering flavor, quality and consistency you can trust on your breakfast menu with ready-to-cook bacon and precooked sausage.
This week we’ve added hickory and applewood smoked bacon, sausage patties and links, and hinged kraft containers.
This week we’ve added fresh lamb loins.
This week we’ve added round margarine croissants, homestyle chicken nuggets, thick sliced french toast and more.
This week we’ve added buttermilk pancake mix, peanut butter cups and self-rising flour.
This week we’ve added fire-braised chicken thighs, gourmet table ketchup, clear to-go cups and more.
This week we’ve added delicious tortilla wraps, pork carnitas and barbacoa.
This week we’ve added fresh beef patties, battered onion rings and frozen chicken breasts.
This week we’ve added frozen chicken sausages and K-12 breakfast kits.
This week we’ve added delicious sliced & iced cakes, pork ribs, fry oils, and flour tortillas.
This week we’ve added a delicious sausage ropes, chicken drumsticks, fresh beef brisket and 2-ply paper towels.
This week we’ve added 17 items to our inventor including worcestershire sauce, whole grain kaiser roll, pineapple juice and more…
This week we’ve added 3 items to our inventory including two new blonde pizza crusts that are par-baked and more…
This week we’ve added 3 new items to our inventory including toilet tissue, boneless/ skinless cod loin and more…
This week we’ve added 4 new items to our inventory including coconut butterfly shrimp, instant cheese sauce mix, ranch dressing pouch mix and more…
This week we’ve added 3 new items to our inventory including cauliflower pizza crust, fried clam strips and more…
This week we’ve added 3 new items to our inventory including garlic bread toast, waffled hash browns and more…
Crispy McCain® Dip’n Wedges™ are now available from Dennis Paper & Food Service. The appetizer potatoes feature a ridged V-shape that’s sure to turn heads…
This week we’ve added 2 new items to our inventory including smoked beef brisket and more…
This week we’ve added 2 new items to our inventory including a banana pudding and more…
This week we’ve added 12 new items to our inventory including a pumpkin lava cake, microwave safe take out containers, granny smith apples and more…
This week we’ve added 21 new items to our inventory including shredded potatoes, diced potatoes, unsweetened strawberry applesauce and more…
Potato Dippers are an extraordinary menu item: uniquely shaped, crispy and perfect for scooping or dipping, they are cut to look homemade.
This week we’ve added 9 new items to our inventory including basmati rice, lemon peel spice, mozzarella cheese block and more…
This week we’ve added 9 new items to our inventory including black forest ham, chunky blue cheese dressing, sliced roast beef and more…
This week we’ve added 2 new items to our inventory including fresh ground beef and beer battered onion rings…
This week we’ve added 8 new items to our inventory including all natural pizza dough balls, spicy French fries, wheat sub rolls and more…
This week we’ve added 12 new products to inventory including pappardelle pasta, French fries, country fritter chicken tender loin and more…
This week we’ve added 8 new items to our inventory including flat style ramen noodles, steak cut potato french fries, Mongolian sliced beef and more…
Holy macaroni! This week we’ve added 33 new items to our inventory including all different kinds of pasta, pizza dough balls, large white eggs and more…
This week we’ve added 8 new items to our inventory including unsliced pumpkin trifle cake, all natural Italian sausage topping, rustic gingerbread cake and more…
This week we’ve added 12 new items to our inventory including white grain quinoa, potato french fry emoticons, beef/ pork meatballs and more…
Nothing says “Feast!” like a Philly cheesesteak. But when it’s not a party-of-one, one must share, right? So when the occasion calls for feeding multiple mouths, we’ve got the perfect fix for your customers: Original Philly Cheesesteak Egg Rolls!
Korean Beef BBQ from Cafe H® is a premium ingredient ready to anchor your next internationally inspired dish. Tender sliced beef is authentically seasoned with the rich flavors of traditional Korean spices, ginger, soy, sesame and garlic. Great for Korean BBQ dishes, sandwiches, tacos, rice & noodle bowls, pizzas, flat breads and as an ingredient for appetizers, soups and small plates.
This week we’ve added 9 new items to our inventory including extra virgin olive oil, cooked pork carnitas, Korean beef barbeque and more…
Three new items have been added to our inventory including whole grain mini flat breads, all natural premium dark turkey burger patties and more…
This week we’ve added 2 new items to our inventory including cinnamon roll dough and more…
This week we’ve added 5 new items to our inventory including organic bunny graham crackers, whole grain blueberry pop-tarts, Italian style chicken breast and more…
Seven new items have been added to our inventory this week including salt-free garlic and herb seasoning, french toast slices, sriracha seasoning and more…
This week we’ve added sixteen new items to our inventory including spicy breaded pickle fries, breaded honey sriracha mozzarella sticks, individually wrapped whole grain blueberry sliced bread and more…
Crispy, tangy thin-cut dill pickle fries lightly coated in a premium cornmeal and spicy mustard batter bring houemade appeal.
Add a logo. Create a catering label. Use it for food prep. This touch screen device can do everything you need.
Available in a variety of delicious varieties, Highland Market offers a full line of quality condensed soups to fit any kitchen’s needs and budget.
No matter how you slice it, Jennie-O’s Petite RTC Turkey Breast is a delicious and nutritious menu option. And, because it’s ready to cook, the prep time saved means you have time to create a unique culinary spin that will make it even more amazing!
NESCAFÉ has turned cold brew into an easy-to-prepare concentrate so you can focus on delighting your customers with every cup.
Tilapia is a versatile fish that’s a perfect canvas for a variety of sauces and seasonings. The firm texture and mild flavor of tilapia make it ideal for a variety of cooking methods.
Sweet like green leaf. Crunchy like iceberg. A perfect round leaf for burgers, sandwiches and lettuce wraps. These fresh, sweet leaves have the crunchy texture of iceberg lettuce with upscale, frilly appearance of green leaf.
This weeks new items include products that can help bring excitement and new flavors to any menu, including…
BACON! There, just had to get hat out of the way… This weeks new items feature a selection of great new proteins including chicken breast, slab bacon, and more!
Add more “craveability” to your menu with this remarkably tender, buttery bacon that delivers a satisfying, unforgettable bite.
