Total Food Service - Latest News and Information
Red Gold’s Better Nutrition Made Simple™ line slashes sodium by up to 80% and removes high‑fructose corn syrup, while preserving the familiar taste of ketchup, barbecue sauce, and tomato products. Recent IFIC and Toast surveys show more than half of American diners worry about sodium and actively look for healthier menu options, especially younger guests. The brand’s transparent ingredient approach meets a growing demand for real‑food cues without compromising flavor. For independent food‑service operators, these reformulated condiments become a low‑cost lever to boost guest loyalty and check size.
Taste expert Mandy Naglich explains that roughly 80 % of flavor comes from smell, prompting bars to use aromatic vapor as a garnish. High‑end venues like Saikindō, Giacosa 1815, and Barcelona’s Dr. Stravinsky Parfumerie are deploying vanilla, orange‑zest, and custom scent mists...
Restaurant operators face chronic staffing shortages, complex compliance, and safety risks that drain time and profit. A Professional Employer Organization (PEO) offers co‑employment services, handling payroll, benefits, tax administration, and risk management. By leveraging the scale of a PEO, independent...
Waring’s new Planit POD Fermentation System lets commercial kitchens ferment and pasteurize fresh plant‑based proteins in just 24 hours, handling up to eight pounds per cycle. The compact, pre‑programmed unit removes the guesswork of mold‑based fermentation, enabling chefs to create...
Ken’s Foods chefs Chris Gatto and Greg Schweizer advise pizza operators to fine‑tune menus for 2026 through targeted sauce upgrades, flatbread experiments, and strategic toppings rather than a full menu overhaul. They highlight sweet‑heat sauces, chili crisp, and textured pepperoni...
Imperial Dade and BradyPLUS have completed their merger, forming a leading North American distribution platform for janitorial, sanitation, foodservice, and industrial packaging products. The combined entity operates over 125 facilities across the United States and Canada and will be led...
Butterball® Farms, a second‑generation family business founded by Leo Peters, marks its 70th anniversary in 2026, celebrating seven decades of butter and flavor innovation from Grand Rapids, Michigan. The company pioneered large‑scale embossed butter, securing early contracts with chains like...
Total Food Service released its March 2026 digital issue, spotlighting exclusive Q&A interviews with industry leaders such as Jenifer Salamino, Sodexo Seniors’ Divisional President & COO. The edition also showcases the "25 Top Women in Foodservice & Hospitality" list, a Levy...
Bars are shifting from pure alcohol sales to becoming community hubs, a change driven by younger patrons who value belonging over drinking. The article cites the "third place" concept, urging establishments to act as informal gathering spots beyond home and...
Charcuterie boards have surged 84% on U.S. menus, prompting chefs to expand the category beyond cured meats. Chef Jenna McPartland at Joylark Plant Kitchen & Bar showcases how plant‑based boards can deliver the same sensory satisfaction using fermentation, marination, and...
Motion Technology’s AutoFry, a fully enclosed ventless fryer, is being promoted as a core safety solution for commercial kitchens. By automating basket handling, sealing the cooking chamber, and integrating fire‑suppression and temperature monitoring, the unit removes open‑flame and oil‑splatter hazards....
Benjamin Restaurant Group opened The Sea Fire Grill on Yonkers Pier, converting its steakhouse expertise into an upscale American seafood concept. The waterfront location offers Hudson River and Manhattan skyline views, designed by the group’s Japanese partners. Staffing challenges were...
RATIONAL marked its 50th anniversary of the CD 101 combi oven while celebrating the production of its 1.5 millionth unit. The milestone unit, featuring a gold‑colored dial, was donated to the St. Nikolaus Children’s Hospice in Bad Grönenbach. Over five decades the company has...
The Ferri Group, formerly Pecinka Ferri, has rebranded under the independent ownership of Joe Ferri Jr., emphasizing a faster, more agile approach in Metro New York’s foodservice market. The firm highlights its Fairfield test kitchen as a live showroom and...
The National Restaurant Association Educational Foundation (NRAEF) has opened applications for its 2026‑2027 scholarship program, offering nearly $1 million in awards to students pursuing restaurant and hospitality careers. Scholarships range from $2,500 to $10,000 and can cover tuition, fees, books, and...
