It’s hard to believe that a mere five years ago, menu developers, purchasing agents, food manufacturers and restaurant customers were in the grip of the low-carb craze.
The deli category is a broad one—it covers all those cold cuts, cured sausage products, smoked meats, sliced cheeses and condiments that make up the bulk of your sandwiches, entree salads, antipasto plates and catering platters. Deli products show up on other parts of the menu too; smaller quantities are cross-utilized in soups, sides and entrees. The size and scope of this category can soak up a good share of your purchasing dollars.
Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice. Both men and women claimed their top health priority when eating out is finding options that deliver a good source of vitamins and minerals. Heart healthy, low fat and low calorie follow in that order. To get the message across, customers prefer to see menu descriptions of an item’s healthy attributes…
Corporate responsibility begins with an understanding of how all of your ingredients are harvested, processed, and manufactured. Alaska’s responsible fisheries management practices are a good place to begin.
With new indoor and outdoor equipment, grilling and smoking have been made easy. Here are the key issues to consider when purchasing a new grill/smoke setup for your shop.
What could be more appealing on a warm-weather menu? Versatile and luscious, these gems of summer are anything but the pits. 
Corporate responsibility begins with an understanding of how all of your ingredients are harvested, processed, and manufactured. Alaska’s responsible fisheries management practices are a good place to begin.