Foodservice
With fall school schedules uncertain because of the COVID-19 pandemic, the U.S. Department of Agriculture is giving school districts flexibilities in how they serve school meals.
B&W Quality Growers, Fellsmere, Fla., has a new blend of greens for the foodservice sector.
Whether it’s providing fresh produce for foodservice operators, retailers or other customers, sustainability is top of mind at Oxnard, Calif.-based Boskovich Farms Inc., said Mike O’Leary.
Customer transactions at major U.S. restaurant chains may have dipped by 10% the week ending July 5 compared to a year ago, but the decline was an improvement over the previous week’s 14%, drop.
Commodity boards, commissions and councils have found that partnering with foodservice operations is an effective way to move more of their product.
Probably no segment of the economy has suffered more from the COVID-19 pandemic than the foodservice industry.
Mangoes already are an extremely popular item in restaurants, but industry members heard from some subject matter experts about how to boost the fruit’s acceptance even more during a web seminar.
If you ask a produce supplier how foodservice business has been these days, you’re likely to get a blank stare.
Meal kit provider Hello Fresh has won Santa Paula, Calif.-based Limoneira Co. inaugural Pink Lemon of the Year Award for 2019-20.
Eagle Eye Produce, Idaho Falls, is shipping new crop russets, which will be followed shortly by harvesting of red and yellow potatoes.
Loffredo Fresh Foods, Des Moines, Iowa, is branching out to Minneapolis, delivering to customers from a new distribution center.
With nearly one in six restaurants closed, the National Restaurant Association is lobbying Congress for more relief from the devastation to foodservice demand caused by the COVID-19 pandemic.
Okanagan Specialty Fruits, Summerland, British Columbia, has hired Bob Wilkinson as director of sales.
Avocados From Mexico has established Avo University, a free online guide with separate training for retailers/wholesalers and foodservice personnel.
Marketing the spring harvest and stored produce of the Carolinas isn’t the same game these days.
Atlanta-based Royal Food Service Co. has been awarded a maximum $465 million contract to supply for fresh fruits and vegetables to Georgia military and school customers.
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.
The National Watermelon Promotion Board is rolling out a database to connect growers and distributors with buyers.
El Agave, doing business as Essential Food & Produce, Evansville, Ind., is the newest distributor member of national foodservice buying group Golbon, Boise, Idaho.
The National Mango Board has a full schedule of activities for its virtual booth at the United Fresh LIVE! Expo June 15-18.
Avocado harvest is gearing up in south Florida, with harvest and shipments kicking in by early June, shippers said.
The Produce Marketing Association is using a “restaurant week” theme for its digital Foodservice: Delivered conference.
Field Fresh Farms, Watsonville, Calif., has refreshed its branding and packaging and expanded to retail business.
When COVID-19 arrived in March, the students and the salad bars in school cafeterias disappeared.
The pros and cons of restaurant food delivery apps came under the microscope in a Produce Marketing Association Foodservice: Delivered session.
A bipartisan bill has been introduced that would give tax credits to offset uncollectable foodservice sector debt incurred as a direct result of the COVID-19 shutdown.
Deeper connections with supply partners, labor savings through technology and more racial diversity at top levels are takeaways that foodservice executives have gathered since the coronavirus disrupted the industry.
The COVID-19 pandemic has elevated potato sales at retail since mid-March, with most categories benefiting from sales as people prepared meals at home instead of going to restaurants.
Once the foodservice industry re-emerges from the coronavirus shutdowns, it will be changed forever. How does the industry make sure the change is for the better?
Communication is the essential first step in dealing with foodservice staffing and labor challenges, according to Alex DiNovo.