Retail & FoodService

No longer just the meat of ravioli and soup, goat can be the kidneys that are served in a "surprisingly delicious" dandelion salad. Riblets are smoked and glazed with goat demi-glace and served with rhubarb chutney.
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At a special session for its Foodservice Planning Program clients yesterday, Technomic shared its latest expectations for foodservice industry performance, by segment, through 2014. Since releasing its last forecast in January 2013, the firm has seen slight slippage in 2013 growth expectations for the overall industry, from a nominal 3.9 percent (in January) to 3.8 percent (current projections). But some improvement is expected over the longer term, with 2014 industry growth forecasted at 4.1 percent. …

For many restaurants – particularly those offering Greek and Middle Eastern fare – serving gyro sandwiches, shawarma and doner kababs are big business.  These money-making sandwiches and meals feature marinated beef and lamb, pork, chicken, and even fish. …

The beef checkoff’s culinary staff has the opportunity to attend numerous events throughout the year, such as the Midwest American Culinary Federation Conference, where they have the opportunity to work hands-on with chefs and culinary educators who are in charge of menu development. Beef checkoff executive chef Dave Zino tells us more. …

American consumers like the link between Marlborough mussels, salmon, wine and the attractive environment where they grow, according to Aquaculture New Zealand chief executive Gary Hooper. …