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Technomic Finds Healthy Eating Lifestyle An Opportunity for Restaurants
CHICAGO (March 26, 2014 - PRNewswire)—As today's consumers seek healthier menu options, health has grown beyond a fad and into a lifestyle...
Island Supply and Teitel Brothers Join Legacy Foodservice Alliance
(March 26, 2014)—Legacy Foodservice Alliance, a foodservice distributor and supplier group, announced that Teitel Brothers Corp., in Bronx, N.Y...
US Foods Finalizing Quandt's Buyout
NEW YORK (March 23, 2013)—Broadline foodservice distributor Quandt’s Foodservice Distributors, Inc., will close its Amsterdam, N.Y....
Reinhart to Close and Sell Prince George Distribution Facility
PRINCE GEORGE, VA (March 20, 2014)—Reinhart Foodservice LLC is shutting down its operations at a facility in Prince George, Va. and relocating...
Locally-Sourced Produce Now Commonplace in Foodservice and Retail
(March 14, 2014 - The Packer)—Locally grown produce has become common in retail and restaurants. Farmers are touted by name and region. It...
Ben E. Keith Named UniPro 2013 Member of the Year
FORT WORTH, TX (March 19, 2014)—UniPro Foodservice presented its coveted 2013 Member of the Year Award to Ben E. Keith Foods at the UniPro...
IFDA Committee Explores Feasibility of a Strategic Analysis Plan for IFDA Members
The IFDA Sales & Marketing Leadership Committee met in February 2014 at Ben E. Keith Foods’ new Houston facility, and included 11 sales and...
Mile Hi Specialty Food To Open Distribution Center in Kansas
DENVER (March 13, 2014)—Mile Hi Specialty Foods, a division of a Denver-based family owned and operated distributor of food service products,...

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Consultative Selling

Kick the salt, but keep the flavor
Boston Market’s late-August announcement that it would cut sodium levels an average of 20 percent throughout its menu—a decision symbolized by the chain removing all the salt shakers from its tables and replacing them with a placard—has put the spotlight on sodium in restaurant food once again. Many industry observers predict that the next nutritional battleground will be sodium, which is…

Trend Tracker

Menus use California as selling point
Currently, 12.4% of all foodservice operations have at least one menu item mentioning "California" in the name of the dish—up from 8% in 2005. The descriptor is most often used in items like chicken, turkey,…

The Extra Mile

Markon Cooperative turns 25
Founded 25 years ago, Markon Cooperative set out to bring the voice of…

Top 50

Reinhart Foodservice
La Crosse, WI Year founded: 1972 Co-Chairmen: Chris and Jude Reyes President/ceo: Mark Drazkowski Website: www.reinhartfoodservice.com 17 distribution centers 30,000 accounts 55% commercial (Street) 70,000 SKUs 55% street…