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.
Maple Leaf Farms offers foodservice professionals the chance to make a statement with its new All Natural Duck Meatballs. This fresh take on an old favorite features rich duck breast meat, cheddar cheese and chili pepper spices combined for the perfect bite with a leaner profile.
Vertex China’s Universal collection is home to product lines that are inspired by creative applicability and modern versatility. Within the Universal collection, one will find unlimited table presenting possibilities through various body silhouettes and unique shapes, all cohesively interchangeable.
BeaverTails, makers of unique and delicious BeaverTails pastries, announced its 40th anniversary.Based on an old family recipe, BeaverTails pastries are a Canadian icon—a unique and delicious treat. Served hot and topped with numerous choices, including cinnamon & sugar, chocolate hazelnut spread, Reese’s Pieces and peanut butter, BeaverTails pastries satisfy indulgences of all tastes.
The National Restaurant Association announced the recipients of the 2018 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity for back-of-the-house operations and benefits restaurant operators.
Rapak North America, part of DS Smith Plastics, announced the launch of its NSF approved REOS line-side connector for commercial Bag-inBox edible oil dispensing systems. The REOS (Rapak Edible Oil System), screw-on line-side connector links the compatible edible oil Bag-in-Box to the dispensing machine so oil can be introduced into dispensing systems in a clean, efficient, and sanitary way.
Lamb Weston introduced a solution for fries that arrive hot and crispy via home delivery—new Crispy on Delivery is a comprehensive solution that goes from store to door. Crispy on Delivery combines the right product, packaging and back of house expertise to provide customers with crispy fries, that don’t disappoint.
Two nagging problems facing almost every foodservice operator can now easily be solved. FLAT Technologies’ patented Auto-Adjust Table Bases and Equalizers for retrofitting existing tables end complaints of wobbly tables or table misalignment.
Eco-Products is expanding Regalia—a fully compostable line of products for caterers seeking innovative, environmentally friendly solutions for their events. The line will now feature half trays made from sugarcane and available in one-, two- and four-compartment sizes.
Starfleet Research, a leading provider of best practices IT market research for the hospitality industry, announced the immediate availability of the latest edition of its popular Smart Decision Guide to restaurant management and POS technologies.
The Vollrath Company, LLC, a leading manufacturer of equipment and smallwares for the foodservice industry, announces the launch of a full line of high-quality, American-made conveyor toasters and ovens.
Healthy Brand Oil announced the launch of their new Fryer Fuel Advantage frying oil made with high oleic soybean oil. Fryer Fuel Advantage has an oil profile that is similar to heart-healthy olive oil and fills the void in the industry for a healthier, more cost-efficient way to fry.
San Jamar continues to be an industry leader in providing premium, innovative solutions for the foodservice industry that are smart, safe, and sanitary. In that spirit, San Jamar announced the launch of its newest product, Modular Bulk FIFO Dispenser.
Manitowoc, a leading brand for commercial ice makers, is revolutionizing ice-making with its next generation of ice machines. Indigo NXT offers a whole new level of simplicity, sanitation, energy efficiency and reliability in modular ice machines.
Takeout and delivery orders are on the rise. And the trend is only expected to grow—an estimated 40 percent of restaurant sales are projected to come from delivery by 2020. With delivery checks averaging 63 percent more than dine-in checks, the market has created an opportunity for operators to tap into a new stream of revenue.