The largest independent broadline wholesale food service distributor in Baltimore, Maryland, Virginia and Washington D.C. Serving independent restaurants; casual and fine dining, caterers, country clubs, bars, taverns, delis and private schools.

         
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Researchers Suggest Thawing under Cold Water is better, than in the Refrigerator

September 29th, 2016

Quicker thawing of meat products is better than defrosting in the refrigerator, according to Swedish scientists. Researchers at the Food and Bioscience unit of SP Technical Research Institute of Sweden in Gothenburg are reporting that defrosting under cold water is better at […]

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How to create a nimble supply chain

September 22nd, 2016

Dealing with supply chain in the hospitality industry used to be pretty simple. You figured out what you needed to buy and then beat everyone up to get the best price. Welcome to 2016, and the new world of supply […]

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Beef Markets Adjust to Increasing Supplies

September 20th, 2016

U.S. beef production is expected to increase 4 to 4.5 percent in 2016.  This follows annual decreases of 5.7 percent in 2014 and 2.3 percent in 2015. A twelve-month moving average of beef production reached a low in October of […]

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Seeing the beauty in ‘ugly’ produce

September 20th, 2016

Chefs embrace less-than-perfect fruits and vegetables to save money and cut waste. Advertisement A revolution of sorts is happening in the produce industry. The fruits and vegetables that just a few years ago were deemed “weird” or “no good” are […]

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Mid-Atlantic Expo

September 19th, 2016

Treat Yourself At The Mid-Atlantic Expo The Mid-Atlantic Food, Beverage & Lodging Expo brings together the region’s hospitality industry in a dynamic trade show format. At the Expo you’ll explore business concepts, demo products, enjoy […]

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Food Price Deflation Cheers Consumers, Hurts Farmers, Grocers and Restaurants

August 31st, 2016

Farm Belt cutbacks hit more businesses even as consumers save big at the grocery store Food price deflation has consumers enjoying big savings at the supermarket, leading more to eat out less often. Farmers, suppliers […]

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Veal production hits all-time low

August 29th, 2016

Commercial red meat production for the United States totaled 3.87 billion pounds in July, down 4 percent from the 4.04 billion pounds produced in July 2015. Beef production, at 2.02 billion pounds, was 1 percent […]

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Seeing innovation through the smoke

August 26th, 2016

Smoke flavors are adding nuance to a variety of applications and formulations. Smoking as a preparation method is hot and on trend. Don’t be surprised to find smoke flavors imparted in such varied items as […]

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This chart proves Americans love their meat

August 25th, 2016

  Meat: It’s what’s for dinner. Last year, per capita meat consumption in the U.S. increased at the fastest rate in four decades, climbing 5% compared with a year prior, according to data from research […]

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We love tomatoes at their peak. But what about the green ones?

August 24th, 2016

Perfectly ripe tomatoes seem to be bursting out of every farmstand and garden patch. But mixed in with those ripe specimens — and soon to take over the markets and patches — are their less-ripe […]

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Holly Poultry to build new processing plant, add 100 jobs

August 23rd, 2016

Holly Poultry is expanding in Baltimore with a construction of a new processing plant that will create 100 new jobs. The company contracted Merritt Construction, the construction arm of Merritt Properties LLC, to build a […]

Couple Dining

Approach to meals shifting among Millennials

August 22nd, 2016

Dinner has become the dining experience that is differentiating Millennials from Gen Xers and Boomers, according to new research from NPD Group. The Chicago-based information company found that the motivations, needs and wants of each […]

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U.S. market for meat snacks gets healthier and more exotic

August 8th, 2016

Meat snacks have become a darling of the snacking world in the last couple of years. Between paleo dieters and CrossFitters espousing the benefits of a high protein diet, the gluten- and wheat-free tribes avoiding […]

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Foodservice today: Diners seek cues to fresh, healthy, culinary skill

August 5th, 2016

Symbolic of sweeping departures from established eating habits and formerly reserved for largely special occasions, eating out or getting take out have become everyday occasions — no longer reserved for special events in our culture. […]

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