Sysco CEO Kevin Hourican says the post COVID restaurant recovery is moving fast, with restaurants tracking ahead of 2019 numbers, and even into double-digits.
United Fresh will celebrate nine of the country's most innovative chefs and foodservice professionals representing an array of culinary styles and backgrounds this July during the PMA PMA Foodservice Conference & Expo in Monterey, CA as part of the United Fresh Produce Excellence in Foodservice Award Program, sponsored by FreshEdge.
Performance Food Group Company and Core-Mark Holding Company, Inc. today announced that they have entered into a definitive agreement pursuant to which PFG will acquire Core-Mark in a stock and cash transaction.
As dining restrictions are lifted and the industry recovers, All Day Kitchens offers a solution for restaurants to continue serving their customers via takeout and delivery without interruption to their dine-in guests, staff and operations, while ensuring quality and efficiency every step of the way.
As produce marketers consider how they might fit into the foodservice trend of ghost kitchens, some may be asking themselves, what’s a ghost kitchen?
A new dataset from OpenTable shows the United States is down 27 percent from normal as of May 9, based on reservations for seated diners for reservations.
Chick-fil-A is adding variety to its salad offerings this Spring with the debut of the seasonal Lemon Kale Caesar Salad.
Garlic buyers could have some problems finding steady supply this spring as demand rises.
California Giant Berry Farms elevates their investment to the foodservice industry by introducing a new Foodservice Edition of The Buzz Newsletter.
For the last year, the Produce Marketing Association has met with a group of members weekly to discuss the state of produce in foodservice. As PMA predicts that the business will start to come back by summer, the group projects where the industry will go next.