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Grocery-Made Gourmet Takeaway
Using the tagline “Fast food the way it should be,” Dorothy Lane
Market in Dayton, Ohio, is raising the bar on grocery foodservice
with its Gourmet Takeaway, which features fresh deli main dishes
and sides made in-store every day. “Variety and personalization
are really important, and supermarkets have an advantage in
this arena because they allow shoppers to customize a protein
with sides and build the meal that they want,” says Eric Richard,
education coordinator for the International Dairy Deli Bakery
Dorothy Lane is doing just that. Shoppers can choose from
a menu of a la carte entrees and sides or build a Dinner Deal
that includes an entree and two sides for $8, $10 or $12. At
its Washington Square and Oakwood locations, Dorothy Lane
shoppers can pick up a What’s for Dinner bag featuring fresh-cooked veggies, an entree and a side dish.
corn syrup, artificial colors or flavors,” said Brenda Kill-ingsworth, Reser’s trade marketing manager, in a release.
Reser’s new “Cuttable” Baked Macaroni and Cheese
is a fully baked casserole of real cheddar cheese and
elbow macaroni with a golden-brown top. It can be
served in the hot case, cut into portioned squares and
sold through the cold case or repacked for grab-and-go.
The side dish supplier’s other on-trend sides for retail
foodservice include Tri-Color Roasted Potatoes;
Roasted Tomato Quinoa Salad Kit; Vietnamese Rice
Noodle Salad Kit; Sunset Butternut Squash Salad made
from spiralized butternut squash noodles; and Deviled
Egg Cauliflower Salad, which replaces potatoes with
diced and blanched cauliflower.
Rancho Cordova, Calif.-based Renaissance Food
Group (RFG), a fresh food company that markets and
distributes a portfolio of healthy lifestyle products for
consumers via retail and foodservice channels, recently
featured new value-added kits and foodservice solutions
at the Produce Marketing Association (PMA) Fresh Summit in Orlando, Fla.
“There’s a lot of innovation coming from our chefs,” says
Nelia Alamo, vice president of communications for RFG,
a wholly owned subsidiary of Calavo Growers Inc. RFG’s
team of four chefs put a fresh spin on the latest culinary
trends and “up-and-coming ingredients,” Alamo says.
Whether it’s a flavorful and exciting preparation for
butternut squash noodles or veggie rice enhanced with
Southwestern flavors, RFG chefs are continuously innovating to meet the demand of today’s consumer.
Menu Planning Retail Foodservice
Amount of millennials
who enjoy spicy food