New Products for Restaurants | Food Newsfeed

New Products

Wisconsin Excels at American Cheese Society Competition

Wisconsin cheesemakers continued their winning streak at the American Cheese Society’s (ACS) annual competition in Denver, Colorado, this past weekend, capturing more awards than any other state for the thirteenth consecutive year.

Make Better Burgers with Natural Melt Cheese

Getting the right melt on a cheeseburger or sandwich can sometimes be tough—especially when you’re committed to using all-natural ingredients.Not anymore. With Roth Natural Melt Creamy Fontina cheese, you get that perfect, flowing melt with a 100 percent clean label.

DW Haber & Son Introduces Teak Fusion Buffet System

DW Haber & Son, manufacturers of indestructible banqueting equipment since 1902, have introduced The Teak Fusion Buffet System, the newest and most stylish line of banqueting equipment available on the market.

Vertex China Introduces Pure Collection

Meal presentation has become a vital component to a restaurants bottom line. Today, discerning diners are looking for food that appears fresh, delicious and eye-catching; so it is critical that the food takes center stage and shines.

Hall China Introduces New 'Studio' Collection

Bring the art of the potter’s studio to your table without sacrificing strength and durability. The HLC family of companies is proud to present their new Studio collection from Hall China, which evokes the authenticity and feel of handmade earthenware but stands up to everyday wear.

Kelvin Slush Co. Introduces Frosé to Mixes Line

Kelvin Slush Co. (Kelvin), the first and only certified organic cocktail mix specifically formulated for making premium frozen cocktails, recently launched its newest flavor, Frosé (aka frozen rosé).

Coca-Cola Zero Relaunches as Better-Tasting Coca-Cola Zero Sugar

Since its 2005 introduction, Coca-Cola Zero has refreshed hundreds of millions of fans across America with its real Coca-Cola taste and zero calories. From its U.S. introduction into the Coca-Cola trademark brand portfolio to its global expansion, the brand is sold in nearly 160 countries around the world.

Anchor Packaging Earns 'High Hygiene' Certification

Anchor Packaging, Inc., one of North America’s largest manufacturers of specialty food packaging, used by restaurants and supermarkets for take-out meals, has once again earned “High Hygiene” certification from NSF International for the BRC Global Standard for Packaging.

Upscale Your Offerings with Hatco's Glo-Rite Curved Display Lights

Hatco Corporation introduces the Glo-Rite Curved Display Lights as the stylish equipment solution for enhancing your serving areas.The display lights feature a patented curved design and offer LED lighting for the highest light output ideal for illuminating food products.

Chefs Colby & Megan Garrelts Launch Barbecue and Hot Sauces

Chefs Colby & Megan Garrelts, the husband and wife chef duo behind Kansas City dining institutions Bluestem and rye, launched Genuine Kansas City BBQ and Hot Sauces. Created by Chef Colby Garrelts and his team at rye, the two condiments debut this summer just in time for grilling season.

Enjoy Summer with Crave Brothers’ Latest Award-Winning Cheeses

Award-winning cheeses don’t exist in a vacuum, they’re meant for eating and enjoying. That’s why Crave Brothers Farmstead Cheese is delighted to share the news about its latest batch of awards earned at the 2017 Wisconsin State Fair Cheese and Butter Contest—including prestigious First Place honors for Crave Brothers Farmstead Classics Mascarpone in the Soft Spreadable Cheese Category—and offer serving suggestions for your summer celebrations.

Como Expands Offering with POS-Integrated Como Sense Express

Como, a global leader in cloud-based customer engagement solutions, has expanded its product offering with the launch of Como Sense Express, which gets businesses set up fast with personalized loyalty programs, a branded mobile app, and actionable data and BI.

US Foods Satisfies the 'Discerning Diner' in Latest Scoop Lineup

Stacie Sopinka, the vice president of product development and innovation at US Foods, refers to it as “food court behavior.” Restaurant owners understand the theme all too well. Just because you’re a traditional Italian restaurant doesn’t mean everyone at the table wants pasta.