ROSEMONT, Ill. -- U.S. Foodservice, one of the nation's largest food distributors, is gearing up for the grilling season by providing restaurants with tips on how to make their grill and business sizzle, the company said.
Restaurant operators can visit foodsight (http://www.usfoodsight.com) to learn new ways to incorporate poultry and pork into their menu through helpful articles and recipes, and by viewing videos of cooking demonstrations.
"Restaurant operators need to keep up with current trends to grow their business," said Pat Mulhern, president, Monarch Food Group, U.S. Foodservice. "The foodsight web site provides foodservice professionals the information they need to maximize their menu potential, keep their menu fresh and entice new customers."
This quarter, foodsight is focusing on the hottest trends in poultry and pork, the company said. Restaurant operators can learn how to increase sales by incorporating popular trends like ethnic accents, chili peppers and fruit notes into their pork and poultry dishes. Foodsight also features information on how to spice up your dishes by:
Increasing the culture of your barbecue -- While barbecue will always be America's favorite flavor for pork and chicken -- it has evolved into a whole family of tastes. Attention has shifted to barbecue variations from other cultures ranging from Caribbean/Latin flavors to Korean.
Incorporating small plates -- Americans are moving away from "three square meals" and toward more snacking, and we're seeing a proliferation of bar and snack menus, the company said. Smaller-bite menus offer diners what they want while bringing in additional between-meals revenue for operators.
Re-thinking chicken dishes -- Consumers expand their culinary horizons to include bolder and more nuanced flavors, operators are rethinking familiar chicken entree salads with smoky-hot chipotle, piquant fruit notes or new Asian accents.
"Foodsight focuses on some of the most intuitive research in the food industry, and is based on our 150 years of experience helping our customers succeed," added Mulhern.
Visitors also have access to the latest in sustainable packaging, fresh produce options and sell sheets, as well as various rebates.
More information on foodservice trends can be obtained at http://www.usfoodsight.com.
For further information, please call Poultry and Egg News at 770-536-2476 to subscribe.
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