Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
While not a new concept, sous vide cooking remains an emerging approach for foodservice operators from all segments. A sous vide pro, Paul Anthony Fario, executive chef at Extra Virgin restaurant in Arlington, Va., shares a few lessons he has learned while implementing sous vide.
Pizza consumption continues to rise with 41 percent of consumers polled saying they now eat pizza once a week, compared to 26 percent just two years ago, according to Technomic's Pizza Consumer Trend Report.