Month: April 2015

Sixty-three percent of the chefs who attended last year’s Global Potato Innovation Seminar have either tested or added new potato items to their restaurant menus. The 10th annual seminar, sponsored by the United States Potato Board (USPB), was held at The Culinary Institute of America (CIA) Greystone, Napa Valley, CA, in late October 2014. The chefs in attendance represented more than 9,800 units. It’s inspiring to see how quickly these operations have adopted creative new menu dishes. …

Tampa Maid Foods, LLC is pleased to announce that Heather Goral has been hired as Business Development Manager for the Western Region.  Heather will be responsible for developing and managing Tampa Maid’s foodservice distribution business in the western United States. …

CHD Expert, the Chicago-based foodservice database and analytics firm, announces that the overall US restaurant sector is growing; after six years, the market is back to the level it was at in 2009. …

Sustainable agribusiness leader, Aloterra, and compostable foodservice ware innovator, World Centric, are jointly developing and marketing a new line of certified compostable foodservice ware made from Miscanthus plant fiber. The line is designed to displace similar products made from foam and plastic, which create millions of tons of waste in America each year. …

More than 1.2 million California students will be offered a surprise today: a meal made from foods grown in California and prepared freshly just for them. What started as a pilot program six months ago with 15 school districts is now sweeping the state. Forty-two California school districts, large, small, urban, suburban and rural, that collectively serve over 250 million school meals a year are participating in today’s statewide expansion of the program. …