The largest broadline wholesale food service distributor in Baltimore, Maryland, Virginia and Washington D.C. Serving independent restaurants, carryouts, delis, caterers, country clubs and grocery stores.

           
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FARM GROUPS SAY CHESAPEAKE CLEANUP IS ON TRACK

July 24th, 2014

Responding to a report by the Environmental Integrity Project (EIP), groups representing Maryland poultry farmers say restoration goals for the Chesapeake Bay are being met ahead of schedule. The EIP assessment of a decade’s worth of data concluded that no improvement [...]

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ICE CREAM MAKES A COMEBACK WITH UNUSUAL NEW FLAVORS.

July 22nd, 2014

Ice cream sales may have cooled off in the past few years, but consumers are expected to be melting over the frozen treat once again. It looks like we’ve reached the turning point where the industry is going to bounce [...]

Spicy-Food

Holy jalapeno! How hot will menus get?

July 21st, 2014

The temperature isn’t the only thing rising this summer. Restaurant dishes are too, courtesy of increasingly ubiquitous ingredients such as Sriracha and jalapenos. The demand for a little heat picked up a little bit around 2006. However, menus began to [...]

Beefburger

There was a time when an all-American menu was like a restaurant magnet.

July 18th, 2014

There was a time when an all-American menu was like a restaurant magnet. Not any more, according to a new report from the research.   As population demographics change and as more consumers jump on the health-conscious train, U.S. food [...]

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Mushroom Ravioli

July 17th, 2014

Mushroom Ravioli 26062 5ea Pasta Forest Mushroom Ravioli 1/72ct 3151 Sauce Pesto Roasted Red Pepper 3154 Sauce Pesto Southwest/Chipotle 3157 3oz Sauce Pesto Tomato/Garlic 3152 Sauce Pesto with Basil Procedure: Cook ravioli in boiling water [...]

Chowhound Burger Wagon

9 tips for opening a food truck

July 17th, 2014

As food trucks become more popular, you may want to consider opening one. From big cities to small towns and burgers to bánh mì, food trucks are becoming mainstream. According to NRA research, 49 percent [...]

Nutrition Facts

New report suggests people are paying attention to menu labels

July 16th, 2014

A new report from the U.S. Centers for Disease Control and Prevention (CDC) shows 57% of U.S. adults over 18 use menu labeling information like calorie counts to make their orders. The researchers looked at [...]

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Survey: Iced coffee drinkers want more flavor options

July 15th, 2014

Done right, a minor beverage category can deliver major revenue for restaurant operators all Advertisement New survey results suggest that full-service restaurant operators can boost sales of these cool, caffeinated concoctions simply by offering plenty [...]

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Italian Sausage Skewers

July 10th, 2014

Italian Sausage Skewers 8490 3ea Cheese Mozz Fresh Ciliegine-Cherry Size 1/3oz 74062 6oz Sausage Italian Hot Rope 22230 3a Tomato Sundried filet Procedure: Cook Italian sausage and slice into 1 inch slices. On a skewer, [...]

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Mahi & Salmon Skewers

July 3rd, 2014

Mahi & Salmon Skewers 1632 2sl Bacon Layout 14/16 87590 3oz Mahi Mahi Fish Filet 6oz 87575 3oz Fish Salmon Keta Filet 6oz Procedure: Parbake Bacon. Slice fish into 1 inch cubes, alternate on a [...]

expire-date

Consumers Have Trouble Understanding & Differentiating Between Food Label Terms such as Expiration Date, Best if Used by Date, & Sell By Date.

June 27th, 2014

Consumers often get confused by date labeling on food products, and end up either keeping spoiled food around too long, or throwing away perfectly good food unnecessarily — costing us billions of dollars, experts say. [...]

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Seafood Skins

June 26th, 2014

Seafood Skins 66352 6oz Dip Shrimp Crab and Parmesan 34555 3ea Potato Skins 200 Count Procedure: Fry potato skins until golden brown. Scoop dip into skin and bake until hot. Serve hot.

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SECRETS TO A SUCCULENT BURGER

June 26th, 2014

How to make a great hamburger is a question that has bedeviled the nation for generations, for as long as Americans have had griddles and broilers, for as long as summertime shorts-wearing cooks have gone [...]

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ARE YOU READY TO PAY MORE FOR PORK?

June 25th, 2014

U.S. consumers already paying more for pork at the grocery store can expect more of the same; USDA predicts retail pork values will hit $4 a pound during the last half of 2014. Retail pork [...]

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