Business

The “New” Tableside Service

tableside service

Tableside service may evoke memories of a bygone era or a service found only in country clubs and private resorts. Recently, the scarcity can be directly attributed to the rapid rise of casual dining but tableside service has made a resurgence as chefs and restaurateurs use it for newer presentations such as fresh guacamole or constructing a Waldorf Salad. This ...

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Dining Trends: Pork Profiling

Pork

Technomic’s “Spotlight on Center of the Plate” report recently revealed that 66% of people who enjoy pork and beef are choosing to eat pork at least once a week! Pork’s unlimited versatility, affinity for seasonal produce pairings, comfort style cooking techniques, and reasonable price point has chefs pouncing on this rare merchandising and margin opportunity. “We sell everything but the ...

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Maines Joins Markon for Annual Chef Summit

Chef Summit

Foodservice chefs across the country stepped out of their kitchens into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on menus through Markon Cooperative’s second annual Chef Summit. The Chef Summit, held in Monterey, California, brought together 22 chefs from Markon’s seven foodservice members and foodservice operators, including our ...

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Words of Wisdom from David Chang

David Chang

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar. During our Fireside Chat ...

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Local, Organic and Fresh

organic

Many restaurants are incorporating organic, local foods into their menus and enjoying increased sales and positive feedback from customers. Why can’t this happen in your establishment? The most common resistance I hear is, “we’re not that kind of place,” “my customers won’t go for that fancy stuff,” or “local/organic ingredients are too expensive.” I used to say all of those ...

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The Choicest Produce From Farm To Fork

Nothing tastes better than farm-fresh fruits and vegetables. Harvested at the peak of the season, produce can be the highlight of an entrée or a delightful stand-alone dish. Maines created Produce Express®, a comprehensive program that works directly with farmers to bring fresh, consistent, high-quality produce directly to restaurants and retailers. Produce Express® fruits and vegetables are expertly harvested at ...

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