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.


Baltimore mayor signs bill banning plastic foam containers

April 24th, 2018

Baltimore businesses have 18 months to stop using carryout containers made from polystyrene foam. After that window, businesses will face $1,000 fines for violations. The bill signed Thursday by Baltimore Mayor Catherine Pugh also prohibits restaurants and other food vendors […]

Average American Wastes About a Pound of Food Daily – Study

April 20th, 2018

  Americans waste nearly a pound of food per person each day, with the amount depending on how healthy the diet is, a new study finds. Between 2007-2014, U.S. consumers wasted nearly 150,000 tons of food daily, nearly a pound […]

Restaurant execs share tips for keeping costs under control.

April 12th, 2018

Restaurants have many operations that continually drain revenue such as labor, commodities, delivery and technology, including digital menu boards and mobile ordering. And during a Tuesday panel at the Restaurant Franchising and Innovation Summit, several restaurants execs offered their secrets to […]

World Cuisines That Work Well With Large Crowds

April 9th, 2018

by Jackie Edwards Experimenting with food from across the globe has never been easier. The way in which meals are served can often express what is significant to a culture. Eating in groups has always been popular, and as socializing has […]

4 Steps for Building an Effective Sustainability Plan for Your Restaurant

April 6th, 2018

  Making the decision to make your restaurant a more sustainable operation has gotten considerably easier in the last few years. That’s because as consumer awareness grows there are more and more benefits associated with […]

Achieving the next level of loyalty in food

April 4th, 2018

From punch cards to points, loyalty programs are common among food retailers and restaurants. But as consumer habits continue to shift at a rapid pace, are they really the most effective way to establish loyal […]

Red is the New Orange

March 27th, 2018

Winter menus can start to seem a little bit–well, beige–and then boom! Blood oranges are in season, and everything’s okay again. “Blood oranges are known as the ‘chef’s orange,’” says the Director of Public Relations […]

Two studies see link between processed foods and cancer

March 23rd, 2018

  Two studies are reporting that reducing consumption of processed foods — including processed meats — could reduce cancer rates in humans, based on their separate research. The World Cancer Research Fund and the American […]

The importance of cooking meat correctly

March 20th, 2018

Article provided by: Jackie Edwards The importance of cooking meat correctly If you’re a meat eater, then there must have been at least one occasion when you have eagerly cut into your delicious piece of meat, […]

Food Transparency in Restaurants

March 19th, 2018

Food Transparency in Restaurants Restaurant owners often deal with the difficulties that come with trying to design a menu that meets their customers’ different tastes and preferences. Further still, they have to accommodate for the […]

There are a few reasons pork production is inching up

March 14th, 2018

    Heavier dressed weights are nudging 2018 pork production higher and there are a few factors driving that, according to an analysis by an Agricultural Economist in USDA’s latest Livestock, Dairy and Poultry Outlook […]

If you have any of these items in the fridge, you need to take them out right now

March 8th, 2018

      Do you ever feel like your fridge seems to be getting smaller and smaller? Well, it’s probably because you’re putting things in there that you probably shouldn’t. Many Americans make the mistake […]

Corned Beef & Cabbage Won’t Make Your Menu Irish

March 7th, 2018

A Gentleman was at a restaurant in Connecticut when the owner approached him. “She said, ‘We have your favorite dish, corned beef and cabbage,’” says the chef at Lough Erne Golf Resort and Hotel in […]

Chefs swap carbs for veggies as diners eat lighter

March 6th, 2018

  Cauliflower and zucchini — two often-overlooked vegetables — have become darlings of the dinner table. As chefs seek to satisfy the growing number of diners looking for lighter, more healthful fare, or gluten- or […]


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