Foodservice

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Foodservice

Ben E. Keith chooses Lipman Family Farms as top produce supplier

Foodservice distributor Ben E. Keith Foods, Ft. Worth, Texas, has named Lipman Family Farms, Immokalee, Fla., as produce supplier of the year.

USA Pears brings back pizza campaign

The Pear Bureau Northwest is celebrating National Pizza Month (October) by bringing back the pear pizza campaign.

AFM schools retail, foodservice with Avo University

Avocados From Mexico has established Avo University, a free online guide with separate training for retailers/wholesalers and foodservice personnel.

FiveStar Gourmet debuts Simply Fresh 2GO line in schools, stores

FiveStar Gourmet Foods, Ontario, Calif., is introducing a retail and school foodservice line with 12 stock-keeping units, designed to serve families and schools during the COVID-19 pandemic and beyond.

Bob Wilkinson joins Arctic apple grower-marketer to lead sales

Okanagan Specialty Fruits, Summerland, British Columbia, has hired Bob Wilkinson as director of sales.

Report: 100,000 restaurants down or out from pandemic effects

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.

Preparing foodservice for what could be a harsh winter

As the next phase for the restaurant industry becomes clearer, how will distributors and restaurants prepare for what could be a very difficult fall and winter?

Low prices offset higher avocado volumes for Calavo

Calavo Growers reported avocado volume rose 18.2% in the quarter ending July 31, but that was offset by a 37% decline in average selling prices.

National Fruits & Veggies Month begins

The Packer’s Tom Karst visited Aug. 31 with Wendy Reinhardt Kapsak, president and CEO of the Produce Better Health Foundation about National Fruits & Veggies Month activities in September.

Smoothies, juices, salsa: Watermelons find place on menus

The National Watermelon Promotion Board has been working to keep watermelons on foodservice menus even as the COVID-19 pandemic changed the sector.