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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 80
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In the bag

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree.

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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.

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Notes from a distributor

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

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Seasonal fruit

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.

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Product cuttings: Deli turkey

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

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Operators talk deli

Three top purchasers share their buying smarts.

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A diverse portfolio

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

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The supplier connection: Dairy

Dairy experts talk about recent issues affecting foodservice purchasing.

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Demand is up, and so are prices

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.

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The meat of the matter

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

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Burger trendwatch

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

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Fish story

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

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