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  • Featured Content - Food and Drink International
    2016 Full Moon Bar B Que Full Moon Bar B Que does things right for its customers instead of cutting corners Read more Stephanie Crets Restaurants 08 April 2016 Marist College Dining Marist College Dining serves the campus community with a focus on sustainability and accommodating dietary restrictions Read more Stephanie Crets Retailers 06 April 2016 South Bend Chocolate Company South Bend Chocolate Company produces and sells high quality chocolate while supporting its Midwest community Read more Alan Dorich Restaurants 06 April 2016 Stars and Strikes Stars and Strikes specializes in creating great memories for its guests Read more Janice Hoppe Editor s Blog 05 April 2016 A Winning Combination The Food Marketing Institute develops a new initiative for this year s trade show that focuses on forging collaboration in food retail Read more Comment 1 Janice Hoppe Restaurants 31 March 2016 BarFly Ventures BarFly Ventures expands its HopCat brand into new territory targeting customers with a thirst for craft beer Read more Stephanie Crets Producers 31 March 2016 First Fruits Business Ministry LLC First Fruits Business Ministry produces TriFit Weight Loss Water to provide a healthy weight loss solution for consumers Read more Page 2 of 33 Start 1

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=10 (2016-04-27)
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  • Featured Content - Food and Drink International
    unite to form the first ever trade association to advocate for their fair treatment in the marketplace Read more Comment 3 Janice Hoppe Editor s Blog 16 March 2016 Equipped to Entertain Crafthouse by Fortessa will help inspire home mixologists this fall to create cocktails like a pro Read more Comment 2 Janice Hoppe Editor s Blog 11 March 2016 The Pick of the Crop Chef Candice Kumai and Andy Boy partner to put broccoli rabe in the spotlight with a unique ad campagin that gives the green its own persona Read more Comment 1 Janice Hoppe Editor s Blog 07 March 2016 For the Love of Barbecue Jovanis Bouargoub opened his seventh restaurant location in Chicago earlier this year and has his sights set on further growth Read more Comment 2 Stephanie Crets Retailers 04 March 2016 Super King Markets With boundless international groceries available Super King Markets appeals to the diverse population it serves Read more Tim O Connor Restaurants 03 March 2016 Grill Concepts A high quality approach to food binds together each of Grill Concepts restaurant brands Read more Jim Harris Producers 03 March 2016 Sprecher Brewing Co Sprecher Brewing Co s innovative and unique product

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=20 (2016-04-27)
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  • Featured Content - Food and Drink International
    passion for fresh food and imaginative recipes make Taziki s Mediterranean Café a success Read more Bob Rakow Distributors 01 March 2016 B Terfloth and Associates B Terfloth and Associates brings extensive experience and knowledge to food suupply chain management Read more Russ Gager Producers 01 March 2016 Rockview Farms Rockview Farms is expanding production into ultra high temperature pasteurized and extended shelf life beverages with a third plant in southern California Read more Tim O Connor Producers 01 March 2016 Minhas Craft Brewery Not afraid to take risks Minhas Craft Brewery has increased its output and become the 10th largest brewery in the United States Read more Janice Hoppe Editor s Blog 25 February 2016 We See You Sodium Manhattan Supreme Court judge rules chain restaurants must comply with a new sodium label mandate Read more Comment 5 Janice Hoppe Retailers 25 February 2016 Harvest Market Harvest Market implements a number of sustainable measures to shrink its footprint while continuing to support its communities Read more Eric Slack Restaurants 25 February 2016 Malbec Argentinean Cuisine Malbec Argentinean Cuisine ensures quality throughout its footprint in southern California and will soon open a new location Read more Page 4 of 33

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=30 (2016-04-27)
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  • Featured Content - Food and Drink International
    February 2016 Harris Ranch Inn Restaurant Vertical Ingetration of owned entities the largest branded beef program in the U S and base of local suppliers are helping the Harris Ranch Inn Restaurant deliver on its promise of quality dining Read more Stephanie Crets Distributors 24 February 2016 Elior North America Elior North America delivers innovative culinary experiences uniquely tailored for every local community it serves Read more Tim O Connor Producers 24 February 2016 Castella Imports Castella Imports is adjusting its print lineup to feature more natural non GMO foods Read more Alan Dorich Distributors 24 February 2016 Amigos Foods Amigos Foods strong service keeps its clients loyal Read more Janice Hoppe Editor s Blog 24 February 2016 Rise in Rosé Wines of Provence showcases its world class rosé that has become the drink of choice among wine enthusiasts Read more Comment 0 Janice Hoppe Distributors 23 February 2016 Topicz Topicz initiates software and fleet upgrades to increase efficiency while looking to gain marketshare Read more Judi Cutrone Columns 22 February 2016 The Platform Strategy The core social networks have different audiences so give them what they expect to see Read more Page 5 of 33 Start 1 2 3

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=40 (2016-04-27)
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  • Featured Content - Food and Drink International
    market segment for seafood and do so with the same level of quality and care COO Josh Burman says North Star Seafood has made its name by serving the broadest customer base in the region ranging from high end hotels white tablecloth restaurants and cruise lines to big box stores and independent retailers What makes us really unique compared to many other businesses is we operate on all levels Burman says Founded in 1992 North Star Seafood was the brainchild of Burman s father Rick who for many years built his career sourcing and distributing all types of seafood to high end chefs and restaurants in New York City After moving to Florida he established North Star Seafood and began applying the lessons he learned in New York to the Florida seafood market In time the company built up a series of strong relationships with suppliers and customers eventually becoming the largest seafood distributor in the state Today North Star Seafood operates more than 60 000 square feet of HACCP certified space along with a fleet of 40 refrigerated trucks The company has three facilities one of which is SQF Level 2 Certified and all exceed FDA USDC USDA and GMP standards Even though the company already has the largest operations in the state Burman says North Star Seafood still has room to grow and its devotion to doing things the right way no matter who its customer is will be the driving force behind that growth in the near future Read more Article by Janice Hoppe Producers 15 February 2016 Neri s Bakery Products Inc Neri s Bakery Products Inc has established a solid reputation over the past 100 years by consistently improving and upgrading its operation to produce the finest bread bagel and pastry products We invest a

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=50 (2016-04-27)
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  • Featured Content - Food and Drink International
    Foodservice Supply Inc When a piece of restaurant equipment needs a replacement part for proper operation the restaurant operator needs it as quickly as possible Meeting that need with next day delivery or even same day in an emergency are the brands of Diversified Foodservice Supply Inc DFSI Over 95 percent of our orders ship the same day CEO Mike Cate declares We cover 95 percent of the country in two days or less with ground rates and we have some of the most accommodating customer order timeframes in the industry We execute from multiple distribution facilities and call centers which allows us to take customer orders from 8 a m to 9 p m Eastern Standard Time DFSI is the largest foodservice maintenance repair and operation MRO parts distributor in the United States The company has seven distribution centers positioned throughout the United States to serve the entire country Most of its business is transacted domestically as less than 5 percent of its revenue is generated through international shipments Read more Article by Janice Hoppe Producers 15 February 2016 Chef Shamy Cooking has been a hobby for Chef Shamy CEO David Shamy for more than four decades In college Shamy used his natural talent for cooking to impress his dates which was when he created the company s signature Parmesan Basil Garlic Butter It s a recipe I developed in college to impress a girl he says I became a professional public speaker and that was my career for 35 years I was speaking on investments and Chef Shamy was to be my wind down career Trying to retire to a small business was like jumping out of the frying pan and into the fryer It was not until eight years ago when Shamy s youngest daughter s high school drama club was hosting a fundraiser that he packaged his garlic butter to sell She didn t want a typical theater fundraiser selling candy bars and popcorn She asked if they could sell some stuff I made including the garlic butter he remembers I packaged created a label and sold it in the lobby The next day I took the remaining butter down to a local boutique grocery store and it started to sell I acquired a small commercial kitchen brought my son in law on as a cook and my brother a food broker on to help sell it The company has had growing pains like every small business but Shamy says the company has doubled its revenues every year There is a real hunger for real butter and people love our products on they have tasted it he says Read more Russ Gager Retailers 15 February 2016 Rikeln Inc dba Foy s El Globo Supermarkets Rikeln Inc is marketing Foy s and El Globo Supermarkets in the border towns of Brownsville and Mission Texas with innovative strategies Read more Janice Hoppe Restaurants 12 February 2016 Pollo Campero Pollo Campero s efforts to improve its brand image throughout

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=60 (2016-04-27)
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  • Featured Content - Food and Drink International
    great deal of time building a strong food centered community We are a traditional broad line distributor in that we handle anything that grows or is produced in the state of Michigan CEO Evan Smith adds What makes us unique is that we pick up directly from the farmer and only deliver within the state Read more Chris Petersen Restaurants 02 February 2016 Huddle House Restaurateur John Sparks was looking for a name for his new restaurant concept when inspiration struck in 1964 in the form of a group of youngsters meeting after football practice With helmets in hand Sparks thought the group of happy youths looked like a football huddle as they talked and laughed with each other It was then that Sparks got the idea to name his new restaurant Huddle House hoping that the name would let guests know they had found a warm inviting place to huddle up Today with dozens of locations spread across numerous states Huddle House continues to provide its guests with good comforting food served in a friendly welcoming atmosphere Read more Janice Hoppe Editor s Blog 29 January 2016 Organic Bargain Hunting My weekly grocery trip consists of visiting a couple different stores usually Walmart and Pete s Fresh Market a Chicago based grocery chain for my produce grass fed beef and other meats A couple weekends ago I decided to mix it up and go to Whole Foods for my meat and produce which I normally don t do because I know it s more expensive Read more Comment 1 Janice Hoppe Producers 29 January 2016 Hickory Harvest Foods As demand rises for better for you products Hickory Harvest Foods responds by switching to an all organic oil manufacturing process and expanding its product lines The company continues to deliver

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=70 (2016-04-27)
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  • Featured Content - Food and Drink International
    states such as New York are setting higher minimum wages Customers accustomed to paying 1 40 for a standard taco might not follow when restaurants are forced to hike the price to 3 to maintain the same profit margins The quick serve industry has little control over those market pressures so Linville believes the answer is to justify those prices with better food People aren t afraid to pay a little bit more as long as it s a good quality product he says If a restaurant is not in the quality game you can see it Brands are suffering Read more Article by FDI Staff Writer Special Focus 27 September 2015 Sadler s Smokehouse There s no craving quite like the craving for authentic Texas barbecue But for most the 14 hours it takes to properly smoke a brisket is too time consuming and a spur of the moment hunger fueled trip to the Lone Star State too costly In those times it s good to have the Sadler family close at hand Sadler s Smokehouse is a family operated producer of brisket and barbecue meats for retailers and the foodservice industry Its story started with family friends and good flavor The company says the first Sadler s Smokehouse was a 50 sqaure foot drive up barbecue stand in Henderson Texas opened by Red Sadler in 1948 Although it had a popular local following the company did not truly take off until 1961 when Harold Salder borrowed 1 000 to open his own smokehouse in Lufkin Texas The restaurant focused on replicating Red Sadler s high quality pit smoked brisket Read more Article by Chris Petersen Special Focus 27 September 2015 Ramar Foods The influence of Asian culture on the United States has been felt for a very long time and in recent years that influence has become larger and more nuanced As immigrants and subsequent generations born in America become a larger segment of the population they have worked hard to become part of the melting pot while also holding onto the aspects of their cultural heritage they hold dear That has been the experience of P J Quesada and his family as they have worked to make Ramar Foods the leader in providing the taste of the Philippines to a broadening market in the United States The California based company was founded in 1969 by Ramon and Maria Quesada who started out importing and distributing Filipino food to a small base of customers on the West Coast Later their son Primo worked hard to expand the company s scope to include manufacturing and today the company is one of the leading manufacturers of Filipino foods in the United States P J Quesada represents the third generation of family leadership for the company and he says Ramar Foods works hard to live up to the values his grandparents instilled in their family and their company He says the company is proud to have grown into what it is

    Original URL path: http://www.fooddrink-magazine.com/featured-content?start=80 (2016-04-27)
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