Our Take

Musings on the Foodservice Industry

Become a cheese rock star w/Chef Dan

The 5 fundamentals to tasting even many experts don’t know A step by step walkthrough of the geography of your mouth and how it affects flavor. A live tasting of Brie and Blue along with me and the rest of the people joining, using the free downloadable template you get when you register. Explanation of 



When You Say Toppings, Say Cheese!

Cheese has always been a popular way to add flavor to our food. On everything from salads to chili to soups, sandwiches, baked potatoes and pizza, you probably add cheese to add zest, aroma and piquancy to your favorite dish.



The Rising Popularity of Foodservice Mac & Cheese

Pasta and cheese casseroles have appeared in cookbooks as early as the 14th century’s Liber de Coquina. It is a French dish of Parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval French cookbook The Forme of Cury. In a 1769 book, The Experienced French Housekeeper, there was a recipe for 



2015 Trends & Dairy Solutions

The year turns next week, and most businesses are deep in planning and finalizing their budgets for 2015.  So much about foodservice is changed. Traditional powerhouse companies like McDonald’s, Kraft and Coca-Cola are reeling from slipped sales. The days of mass market, low-cost producer products is ending. Consumers want natural, sustainable and healthful foods. While 



It’s All Greek to Me

There is a famous Greek expression, “Ta pada ri” – nothing stays the same. The past few years have been wonderful for the Greek yogurt industry. Greek yogurt has gone from one percent of the yogurt market in 2007 to 36 percent, and it seems, on the way to half of the market share. Within 



The Rising Popularity of Foodservice Mac and Cheese

Pasta and cheese casseroles have appeared in cookbooks as early as the 14th century’s Liber de Coquina. It is a French dish of Parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval French cookbook The Forme of Cury. In a 1769 book, The Experienced French Housekeeper, there was a recipe for 



The New Reality of a World Dairy Market

Twenty years ago, a foodservice operator could take a chart of the cheese market and overlay year after year in order to predict the cost for the next few months. Fast forward to cheese trades at the Chicago Mercantile Exchange (CME) plus an expansion to a world dairy market and predictions are a difficult science. 



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