Archive for foodservice SmartBlogs

As restaurants attempt to innovate through dishing out new bold flavors and creating categories like upscale comfort food, so too turn the wheels behind the bar with moves that take popular liquors to make interesting new cocktails and, a little more outside the box, create the beginnings of a beer cocktail trend.

“Chelada, the Mexican thirst-quenching combo of lime juice and a light lager, the Black and Tan — Guinness and Harp — have been around for quite some time,” says Melissa Abbott, director of culinary insights at the Hartman Group.[…] Continue Reading »

Datassential, The Hale Group release early results from the operator purchasing impact report

When Sysco and US Foods announced plans to merge late last year, the news sent shockwaves through the industry — they are, after all, the top two foodservice distributors in the U.S., respectively. If approved, the merger will create a combined company with an estimated $65 billion in annual sales.[…] Continue Reading »

From the workers in the fields who pick our produce to the celebrity chefs crafting the 12-course tasting menus at our favorite five-star restaurants, the universe of people who contribute to putting food on our plates is wide-ranging and diverse, with plenty of moving parts.

Whether they’re growing the food, preparing it in factories and commercial kitchens, serving it at restaurant tables or selling it at supermarkets and c-stores, the fates of employees in the food industry are often tied to some common trends, especially when it comes to the economy and the rise of technology.[…] Continue Reading »

In Thailand it’s fish sauce. In Japan it’s miso and soy sauce. In Italy it’s Parmigiano-Reggiano. In Spain it’s cured meats. In Australia it’s vegemite. In the U.S. it’s ketchup (and Doritos, as in the Doritos Locos Taco, which was one of the most successful fast food introductions in history). In Korea it’s kimchi.

It’s umami. And lately chefs can’t seem to get enough of it.[…] Continue Reading »

Donna Berry is the owner of Dairy & Food Communications, a company that specializes in business-to-business writing, speaking and consulting projects in the dairy, beverage and food industries, and she writes for numerous trade publications, including Dairy Business News, Food Business News, Food Product Design, Meat & Poultry and Baking & Snack. She has a bachelors degree in food science from the University of Illinois and product development industry experience with Kraft Foods.[…] Continue Reading »