Supplier News

  • MENOMONEE FALLS, Wis. (September 20, 2019) – Alto-Shaam, a recognized leader and innovator in the global foodservice equipment industry, welcomes Dan Emanuelson in his new role as national accounts and customer service specialist. Emanuelson began his career as a fabricator at Alto-Shaam nearly seven years ago. Since then, he has served in customer-facing roles—as service dispatcher and warranty claims administrator. In his new position, Emanuelson will support the national accounts project manager and executive sales team as a customer advocate from order placement to delivery... Read More

  • Premium cookware and bakeware brand expands to the Twin Cities Sheboygan, Wisconsin – September 19, 2019 – NUCU®, a premium brand of cookware and bakeware by Wisconsin-based Vollrath Company, has announced a new partnership with top Midwest chef Terry John Zila. As a frequent contributor to many local and national TV shows, he is a familiar face to foodies in the Twin Cities. With a naturally curious and inquisitive mind, Zila has pursued many interests throughout his life including food and design. In fact, he has been experimenting with food his entire life. His passion is to... Read More

  • Focusing on sanitizing high-touch surfaces is part of the solution. AKRON, Ohio (Sept. 16, 2019) – Ahead of the typical peak season for norovirus outbreaks (November through April), the PURELL® brand has partnered with Public Health Innovations to launch an innovative tool to help prevent the spread of norovirus in restaurants. The NOROVIRUS HOT SPOT™ Program is an operating procedure, training tool and job aid all in one, that educates restaurant employees on germ transmission “hot spots” – surfaces like restroom door handles, faucet handles and stall latches – where employees... Read More

  • OAKBROOK TERRACE, Ill. (September 12, 2019) — Spicy breading attracts 90 percent of consumers who say they enjoy hot and spicy foods1. Operators can heat up appetizer and snack sales with Anchor® Spicy Breaded Wisconsin Cheese Curds. With the rich, cheesy goodness of real Wisconsin cheese curds and fiery heat of the unique spicy breading, Anchor® Spicy Breaded Wisconsin Cheese Curds are a new menu go-to. Operators can pair the cheese curds with a craft beer and a signature dipping sauce to spice things up and drive higher check averages. Give guests what they are looking for with a... Read More

  • Buffalo, NY. – August 21, 2019– Rosina Food Products, a leading manufacturer of frozen Italian specialties, has launched its all-new Signature Pizza Toppings line, now available for foodservice operators looking to add versatile, authentic flavor to their menus. Dedicated to providing its customers with true Italian flavors inspired by old neighborhood tradition, Rosina’s new pizza toppings are made with only the finest ingredients to create a made-from-scratch taste. Prepared with beef or Italian sausage, the new line is impressively flavorful and consistent. “Our team worked hard... Read More

  • OAKBROOK TERRACE, Ill. (August 21, 2019) — McCain® Foods is excited to announce New Dip’n Wedges™ Potato Scoops, unique v-shaped potato scoops – perfect for loading with toppings or scooping up dips and flavors. Operators can serve Dip’n Wedges as an appetizer, load them up as a shareable menu item, use as the base for an entrée or charge more as a premium fry. Instead of a BBQ Chicken Flatbread, serve BBQ Dippers – Dip’n Wedges topped with spicy queso sauce, pulled pork and barbeque ranch dressing. Or serve Buffalo Hooves instead of traditional Buffalo Wings. Just top Dip’n Wedges with... Read More

  • WESTFIELD, WI – The big flavor of this premium Italian-style Chicken Sausage Topping from Brakebush is making a great first impression as patrons see it on pizzas, or in pastas, salads, soups and omelets. This all-natural, fully cooked topping delivers a traditional Italian sausage flavor and texture with less fat than pork sausage. Yet the indulgent look and taste ensures a very satisfying eating experience. Heralded as “The chicken sausage topping sausage-lovers love,” operators are finding it to be a terrific beef and pork alternative in many applications. Research shows 1/3 of patrons are... Read More

  • Heralded As “The Wagyu of Salmon,” Ora King’s 7th Annual International Competition Gives Chefs the Chance to Win An Expenses-Paid Culinary Trip to New Zealand Sustainability is the Theme of the 2019 Awards Nelson, New Zealand (Monday, August 12, 2019) -- Ōra King, the New Zealand-based producer of the world’s most highly-regarded salmon, today announces six chef semi-finalists in North America for its 2019 Ora King Awards: Mia Li (Lenoir), Robert Sisca (Bistro du Midi), Nathan Gould (O Ya), Andrew Hunter (Restaurant at the Rabbit Hill Inn), Vincenzo Loseto (Eleven Madison Park), Marc... Read More

  • Philadelphia, PA – Wolf Search Solutions, a leading food industry recruiting firm, has expanded its executive leadership team, promoting Laura Bonich, its former Vice President of Recruiting to Senior Vice President of Recruiting.   For over two decades and prior to joining Wolf, Bonich held leadership roles of increased responsibility with Fortune 100 giants as well as small cap entrepreneurial entities: RSI-Burger King’s Purchasing Coop, Kerry Ingredients, Brooks Food Group, H.J. Heinz, Campbell Soup and Buddy Fruits. She is a graduate of Florida International University where... Read More

  • July 29, 2019 – Denver, CO – Ardent Mills, the premier flour-milling and ingredient company, has released its annual Sustainability Report for Fiscal 2019. The report is available for download at “Our sustainability pillars focus on agriculture, operations, procurement and transportation,” said Dan Dye, CEO of Ardent Mills. “We recently aligned our efforts with the United Nations and their Agenda for Sustainable Development and Sustainable Development Goals. By championing sustainability and focusing... Read More