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.

casino rib 4

Restaurants could be leaving sandwich revenue on the table

November 26th, 2014

Restaurants could be leaving sandwich revenue on the table Nov 24, 2014 Bret Thorn Node region Advertisement No meal is more central to the American diet than the sandwich. Portable, convenient and eminently customizable, it fits the needs of the [...]

peppers

Heat rises: the growth of spicy flavors on menus

November 25th, 2014

Heat rises: the growth of spicy flavors on menus Once reserved for only the most daring of diners, ‘spicy’ has officially gone mainstream. A majority of Americans (54 percent) now prefer hot or spicy foods, sauces, dips and condiments—up from [...]

roasted chicken

RECIPE FOR THE PERFECT THANKSGIVING TURKEY

November 24th, 2014

Remove giblets that are usually stored in a packet in the neck area of the bird. Use for preparing broth if desired. Remove and discard any large pockets of fat that may be present in the neck area. For whole [...]

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CAPITAL FOOD FIGHT – Tuesday, Nov. 11, 2014

November 20th, 2014

Saval Foodservice was proud to participated once again this year in the 2014 Capital Food Fight, founded by Chef/Owner, ThinkFoodGroup – Chair Emeritus, DC Central Kitchen Board of Directors. The event took place at the Ronal Reagan Building & International Trade [...]

stuffed calamari

Stuffed Calamari

November 20th, 2014
muffallata salad on bagel

Bagel Crisp & Muffuletta Salad

November 13th, 2014
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SHRIMP IN U.S. OFTEN MISLABELED, STUDY FINDS.

November 7th, 2014

SHRIMP IN U.S. OFTEN MISLABELED, STUDY FINDS. When buying shrimp, you may not be getting all you’re paying for. A study out reveals that nearly a third of shrimp products are being misrepresented, everything from [...]

chicken wing

Chicken Wings – Scarpariello Style

November 6th, 2014

Sauté garlic, shallots and onion and deglaze with white wine. Add chicken broth, cherry peppers, pepper strips and add chicken wings and simmer for 20 minutes.

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Condiments Add Signature Flair

November 3rd, 2014

Condiments Add Signature Flair Distinctive condiments—whether house-made or purchased—can be used to change the flavor and value perception of menu standards like burgers and grilled steaks, or they can become the basis for a whole [...]

haricots verts

Prosciutto wrapped Haricots Verts

October 30th, 2014

Blanch Haricots Verts and cool down. Wrap 1 oz of beans with one slice of Prosciutto. Drizzle blueberry pomegranate dressing over each bundle. Serve four bundles.

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96% of Americans Use Coupons — Consumers Are Savers!

October 27th, 2014

96% of Americans Use Coupons — Consumers Are Savers! Consumers flock towards coupons when shopping even when the economy is performing well.   While almost all consumers use coupons, some 15% surveyed used mostly mobile [...]

c-store

A confluence of factors pushing digital signage into the mainstream

October 23rd, 2014

A confluence of factors pushing digital signage into the mainstream   Are you still on the fence about whether or not to go digital in your restaurant? Many industry insiders believe digital menu boards will [...]

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Corn Flake Crusted French Toast

October 23rd, 2014
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Are Americans tired of long restaurant menus?

October 20th, 2014

Are Americans tired of long restaurant menus? For years, long, winding menus were the fad. The more options a restaurant offered, the less likely diners would want to go elsewhere, the thinking went. But Americans are finally [...]

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