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New Products

Introducing Portion Control Milk and Creamer Sticks

Milk in a Stick is ideal for foodservice operators looking to offer high-quality, ambient-temperature milk in portion control to support their hot beverage service. Available in whole milk, reduced fat milk and creamer, Milk in a Stick provides a straightforward choice to consumers: Each stick contains only one ingredient.

Skewdats Skewers Lets Operators Build Profit Through Appetizer Cocktails

Customizable cocktails took a leap forward with the announcement of an exclusive foodservice offer from Sacramento Tomato Juice and Skewdats Cocktail Skewers. Skewdats are the easy way to load appetizer items already on an operator’s menu to upsell Bloody Marys, Bloody Marias, Micheladas, and more as “appetizer cocktails.

TerraSlate Introduces Innovative Waterproof Menus

TerraSlate is a Denver start-up that’s revolutionizing the way people use paper to make waterproof menus.President and founder of TerraSlate, Kyle Ewing, invented a new kind of paper that isn’t really paper at all.

Nuestro Queso Achieves SQF Level 3 Quality Certification

Nuestro Queso, LLC the Chicago, IL-based, award-winning private label manufacturer of premium Hispanic dairy products has obtained SQF Level 3 Quality Certification a comprehensive implementation of safety and quality management systems.

Introducing HOSPECO Scensibles Personal Disposal Bags

Disposing of used menstrual care products in a public restroom isn’t pleasant for anyone—not the individual, the owner, or the janitorial staff. HOSPECO is taking the frustration out of this little-discussed yet vitally important function with Scensibles personal disposal bags.

Waitbusters Announces 6-Month Free Trial

Waitbusters, LLC announced that it is launching major incentives for new restaurants to utilize its innovative Front of House, online ordering and marketing software, Digital Diner.For a limited time, restaurants that sign up for Digital Diner will receive a 6-month free trial of the software along with a $500.

Preoday Launches Global Dashboard for Multi-Site Food and Drink Businesses

Preoday launched its new dashboard for multi-site venues allowing food and drink businesses to make changes across all or a selection of their outlets at once.With the Global Dashboard, Preoday is enabling its clients to make changes to a range of features at once across sites, including menus, prices, taxes, users, promotions, styling, and pop-up tags.

40 Under 40: Restaurant Stars on the Rise

Chefs, owners, bartenders—some barely in their 30s—fill this year’s list of Rising Stars, the folks to watch in 2018. This list shows stars can be born anywhere, in as expected a place as under the tutelage of Eric Ripert at Le Bernardin or, quite the opposite, washing dishes in a family restaurant or taking a job bussing tables just to break into the industry.

Introducing the Versatile Robot Coupe R2U Commercial Food Processor

The Robot Coupe R2U is the most recognizable food processor in the industry; it is the perfect partner for any size kitchen … saving time and labor.  The Robot Coupe R2U machine is a multifunctional unit with two different attachments to perform a multitude of functions.

GreenGate Fresh Introduces Fresh Cut Coleslaw Kit for Foodservice

Continuing to build a product line that brings value to customers, GreenGate Fresh is now offering a fresh cut coleslaw kit for the foodservice and deli industries. The Western grown cabbage is backed by a 100 year farming heritage and the support of Fresh Avenue, the national sales team for GreenGate Fresh.

FLAT Equalizers Already Earning Highest Industry Accolades

Within less than a year of launching FLAT Equalizers to the market, FLAT Tech has already earned one of the most prestigious awards conferred by the foodservice industry. It was recently announced that FLAT Equalizers will be the recipient of the Kitchen Innovations 2018 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show.

Butterball Foodservice Grows Product Portfolio with Premium Turkey Bacon

The menu penetration of bacon has increased every year since 2012, as chefs find new methods of incorporating it throughout the day in appetizers, entrées, sides and desserts. At the same time, operators are expanding breakfast selections in response to customers’ evolving needs—39 percent of millennials want more restaurants to serve turkey at breakfast, while 77 percent of consumers surveyed eat turkey bacon or sausage because they think it’s healthier than the pork version.