Foodservice
In an interview with The Packer, Tal Shoshan, founder and CEO of FiveStar Gourmet Foods, details how high-tech automation, enhanced food safety systems and long-term private independence are powering the company’s first-quarter 2027 Midwest expansion.
By tailoring seed genetics to solve back-of-house labor shortages, reduce kitchen waste and potentially extend shelf life, Bayer Vegetable Seeds is demonstrating that the battle for commercial kitchen profitability begins long before produce reaches the prep table.
From viral Whole Foods hacks to Nash Produce tech, Field Fresh expansions and IFPA networking, the foodservice supply chain is shifting rapidly to optimize labor, boost consumption and meet consumer lifestyles.
As restaurants are benefiting from better business, so too are produce distributors that supply them.
Post-pandemic sales are on a positive trend thanks in part to potatoes’ versatility and sought-after characteristics of certain varieties.
Around since 2014, Mango University has recently been updated to be more engaging for foodservice members.
The acquisition of the Florida-based food procurement and distribution company expands CREO’s food logistics strategy.
Specializing in sliced tomatoes, the new facility marks the company’s eighth fresh-cut operation across North America.
The company says it will highlight the value its custom avocado and mango ripening programs bring to the foodservice at the International Fresh Produce Association conference.
New plans for this year include a large cohort of college and university foodservice operations and a pre-conference on selling produce to K-12 schools.
As consumers continually seek new ways to eat healthy, foodservice is evolving with fresh produce at the core.
National restaurant chain Culver’s invites guests to nominate farmers for a chance to win a VIP concert experience at the iconic Field of Dreams Movie Site.
Avocados From Mexico says the sandwich invites avocado fans to ditch the bread for avocado halves, creating an unexpectedly craveable experience.
The foodservice distributor says the addition of Parishables Food Service helps it tap into a vibrant culinary hub.
Its initial forecast for 2018 calls for a modest rise in retail food prices.
A new United Fresh foodservice report takes an in-depth look at spaghetti squash, pomegranates, and roasted vegetables on menus this fall.
Kids at schools with Farm to School programs eat more fruits and vegetables, a new study suggests.
The collaboration aims to help Pro-Act members with digital tools and marketing opportunities, designed specifically to bolster their competitiveness.
The fast-casual chain says the initiative will promote the fruit’s rich nutritional profile that includes monounsaturated fats to support heart health, nearly 20 essential vitamins and minerals, ample dietary fiber and disease-fighting antioxidants.
Pure Hothouse Foods, Leamington, Ontario, is adding organic greenhouse growers for its Pure Flavor brand and launching a culinary line.
Pure Hothouse Foods, Leamington, Ontario, is adding organic greenhouse growers for its Pure Flavor brand and launching a culinary line.
The Urban School Food Alliance has named Katie Wilson as its first executive director.
The United Fresh Produce Association has chosen the chefs and foodservice professionals to be honored through the United Fresh Produce Excellence in Foodservice Award Program.
Following the granny smith and golden delicious, the Arctic Fuji apple, engineered to resist browning, has been approved by the Food and Drug Administration.
U.S. onion growers should be paid $5 for every 50-pound bag of onions they have had to dump or donate because of the COVID-19 crisis and the subsequent loss of foodservice sales.
Georgia growers who supply mostly retailers say they’re doing fine, but as for foodservice business — well, not so much.
The United Fresh Produce Association and Datassential are featuring foodservice trends during a web seminar to accompany the association’s quarterly foodservice report.