Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 38

Keeping Greens Fresh

Cold-chain management is the key. Greg Longstreet, VP of foodservice sales for Dole, says cold-chain management is the key factor in getting the freshest, tastiest greens to restaura...


Greens Grow Smaller

Head lettuces are being grown in miniature sizes or harvested at an immature stage. Head lettuces like romaine and iceberg as well as many leafy greens, from ordinary spinach to exot...

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree. Pre-cut greens range from chopped romaine hearts to custom salad mixes with global influences. ...

Today's high-tech software and supporting systems can streamline management functions, ensure consistency in multi-unit operations and improve unit level and company profits. It takes a lot to ma...

America is turning into a nation of cheeseheads. Per capita consumption nearly tripled in the last 30 years, from 11 pounds to 31 pounds, with roughly 60% of that gain coming through foodservice, according to the U.S. Department of Agriculture.

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