Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 76
Operations

From farm to fork

With farmers’ markets springing up in many cities and suburbs, it’s not unusual to see restaurant employees jostling with the public to procure the best locally grown, seasonal produce.

Operations

Notes from a distributor

Q&A with MaryKay Skrypec, SVP of innovation and quality, U.S. Foodservice.

Talk to many chefs these days, especially in fine dining, and they’ll tell you that “local” and “seasonal” are top priorities when purchasing fresh fruit.

Talking deli turkey with David Locke, executive chef, New York NY Fresh Deli, Mesa, Ariz.

Three top purchasers share their buying smarts.

Milk, cheese and butter, as both stand-alone products and recipe ingredients, all play a prominent role on the menu.

Dairy experts talk about recent issues affecting foodservice purchasing.

The USDA estimates that milk production will be up slightly to 183 billion pounds in 2007, but that is less than a 1 percent increase over 2006. Tighter supplies, coupled with strong demand and rising feed prices, are going to push up wholesale prices for most dairy products this year.

You know how important burgers are, and the stats back you up.

The NPD Group, a market research company, polled 2000 consumers to learn about burger eating in casual restaurants.

The numbers tell the tale: Americans are eating more seafood.

Aquaculture has been a boon to the supply chain and as the quality of many species has improved, it has been embraced further. But the issues of sustainability that have plagued some...

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