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Gold Coast to add Brussels sprouts

Santa Maria, Calif.-based Gold Coast Packing Inc. plans to add whole and halved Brussels sprouts to its line of specialty cut shredded Brussels sprouts by July 1, said salesman Dave Johnson.

Peppers popular at 4Earth Farms

Organic shishito and jalapeño peppers have become popular items among foodservice customers of Los Angeles-based 4Earth Farms, said Mark Munger, vice president of sales and marketing.

Chuck Olsen Co.’s grape volume up

The Chuck Olsen Co. Inc., Visalia, Calif., has been stepping up its load consolidation service to better serve its customers and should see a big jump in grape volume this season, said Jeff Olsen, president.

Boskovich Farms touts foodservice

Foodservice business continues to be the anchor of the fresh-cut operation at Oxnard, Calif.-based Boskovich Farms Fresh Cut Division Inc.

Overdorf leads Naturipe’s foodservice expansion

The timing couldn’t be better for Estero, Fla.-based Naturipe Farms LLC to step up its emphasis on foodservice.

Commodity boards support foodservice sector, chefs

Several commodity boards, councils and commissions are planning promotional activities aimed at foodservice this summer. Here’s a look at some of them.

For some upscale chefs, vegetables are dessert

If the admonishment “no dessert until you eat your vegetables” still haunts you from your childhood, you’ll be happy to know that you can indulge guilt free when you dine at New York City’s Gramercy Tavern.

PMA switches things up for foodservice show

A different schedule, a mobile app to match buyers and sellers and a series of a la carte education sessions are just a few of the new features at the Produce Marketing Association’s Foodservice Conference and Expo.

Overall foodservice sales strong despite summer lull

Summer may not be the busiest season for foodservice sales, but most suppliers report steady business even as schools close and families take off for vacation.

April NRA survey shows slight dip in restaurant outlook

The latest monthly survey of U.S. restaurant operators showed a slight decline in their business outlook compared to the previous study, but there was some positive news.