The largest independent broadline wholesale food service distributor in Baltimore, Maryland, Virginia and Washington D.C. Serving independent restaurants; casual and fine dining, caterers, country clubs, bars, taverns, delis and private schools.

4.1.2

Watermen Preparing for Crab Season

April 10th, 2015

While the Department of Natural Resources’ Winter Dredge Survey for crabs is still a few weeks off, Eastern Shore watermen are gearing up for another season of catching the Chesapeake Bay’s favorite little blue delicacies. Winter icing of the Chesapeake […]

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Where’s the beef: Restaurants Experimenting with Lean Proteins

April 8th, 2015

Although Americans obviously love their steaks and burgers, many are looking at other protein sources as a way to maintain healthier diets and save money when dining out. The nation’s total beef consumption is down from 27.3 billion pounds in […]

Restaurant Table

8 Reasons ProStart is Important – Seriously!

April 7th, 2015

High school culinary and hospitality management students are heading to Disneyland for the 14th annual National ProStart Invitational. Those destined for Anaheim, Calif., won their state ProStart competitions. Organized by the National Restaurant Association Educational Foundation, the competition is set […]

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Evolution of Oven Technology Drives Fast Casual Pizza Segment

April 6th, 2015

One of the major headlines in the restaurant industry throughout the past three years has been the swift growth of the top-your-own pizza segment. This trend may come as somewhat of a surprise considering that many trace pizza’s origins back […]

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April Sandwich of the Month

April 3rd, 2015
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Slider with Asiago & Malt Aioli

April 2nd, 2015

A Saval Family Recipe

shrimp foodservice monthly

SHRIMP – Large Increases in Texas and Alabama Lead to Biggest February Production in Six Years

March 27th, 2015

NOAA has now published landing volume data for shrimp caught in the Gulf of Mexico for February 2015. The Southern Shrimp Alliance’s analysis of NOAA data indicates that shrimp landings for the month of February […]

Corned Beef Sausage2

KRAFT, HEINZ PLAN MERGER

March 26th, 2015

Kraft Foods Group Inc. and H.J. Heinz Co. announced plans Wednesday to merge in a deal that would create the third-largest packaged food business in the U.S., as well as a major supplier of products […]

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Champagne Lobster Salad

March 26th, 2015

A Saval Family Recipe

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Spicy Food Sizzles on Restaurant Menus

March 24th, 2015

The majority of Americans now enjoy spicy foods, marking a major shift in consumer tastes, according to two research firms. Restaurant chains large and small are responding with a wide array of chile-spiked menu items. […]

Two Yorkshire Pigs

More, Heavier Hogs Come to Market Pushing Prices Lower

March 24th, 2015

USDA raised first-quarter U.S. commercial pork production by 30 million pounds, as hog slaughter and average dressed weights in February were both higher than earlier anticipated. Estimated federally inspected hog slaughter in February — 9 […]

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Heavier cattle, higher dairy cow slaughter mask commercial beef declines

March 23rd, 2015

The combination of heavier dressed weights of cows due to more dairy cows in the slaughter mix and heavier weights for cattle on feed should push beef production in the first half of 2015 to […]

Coffee Cup

Craft brewers experiment with coffee flavors

March 20th, 2015

Brewing Companies craft coffee flavor into a lighter beer style Since the time coffee was introduced to North America during the Colonial period, it has continued to climb in popularity, according to the National Coffee […]

Vegetables

Mediterranean diet cuts heart disease risk by nearly half

March 19th, 2015

Adults who closely followed the Mediterranean diet were 47 percent less likely to develop heart disease over a 10-year period compared to similar adults who did not closely follow the diet, according to a study […]

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