Our Take

Musings on the Foodservice Industry

Perfect Pizza Party to Celebrate Summer

As the end of summer approaches, the number of days left to gather friends and family for one last summertime party is rapidly shrinking. Refreshing drinks, catchy music, great company, and favorite bites to be enjoyed outdoors complete the bash. While barbecuing is inherently regarded as the classic cuisine at functions for this time of year, pizza parties are another delightfully savory option. Barbecuing is often a one-person job, with …

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The Undeniable Influence of iPhones on the Restaurant Business

A few weeks ago yours, mine and just about everybody’s favorite accessory/necessity celebrated a big birthday: the iPhone turned 10. There’s no arguing that the iPhone has transformed our lives. Ten years after the first iPhone entered the market surrounded by unprecedented hype, Apple’s seemingly untouchable innovation just keeps steamrolling past barriers. Paving the way for the era of new communications devices, iPhones have radically changed how businesses operate. Whether …

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Grilled Pizza is Hot!

It’s a hot debate whether grilled pizza began in Memphis or Rhode Island. Some say, owners Johanne Killeen and George Germon served the first at Al Forno restaurant in Providence, RI. Others swear it was Coletta’s in Memphis. Whether Northern roots or Southern, what is true is that the flavor and smokiness from grilling pizza on real charcoal cannot be beat. If you then add pepperoni on the pizza, you …

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All Natural and Organic Options Emerging for Pizzerias

When people picture the perfect pizza, they might imagine a deep-dish Chicago slice covered in various meats, a thin crust Margherita slice straight out of Italy, or a massive folded-over slice of Brooklyn pie. Regardless of personal preference over the ideal pizza, most consumers can agree that they’d appreciate their slice to contain quality ingredients. Which for today’s pizza lovers means natural or organic ingredients. European consumers have always associated …

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Coffee Blossom Honey

Throughout the world’s coffee lands, beekeeping has been proven effective not only in providing additional sources of food and income for farmers through honey production, but in promoting coffee plant health and yields on working farms and throughout entire agricultural communities.

Taking this reciprocal relationship to its next logical step, Bellingham, Wash.-based importer Onyx Coffee — whose core business is related to cultivating relationships with coffee farmers in the highlands of Guatemala — has launched a new side venture called …



With People & Planet, Peet’s Offers Sustainability

Emeryville, Calif.-based Peet’s Coffee today launched a marketing initiative called People & Planet, designed to highlight some of the coffee roasting company’s long-running direct trade relationships and promote the resultant coffee offerings.

The company has organized the campaign around three pillars, or three different ways of characterizing sustainable relationships with coffee producers: direct trade, farmer assistance, and certifications.

Indeed, the most interesting thing about the campaign is the fact that a company with the size, history, buying power and …



US Coffee Roasters Take Home Awards

The 8th Annual Good Food Awards ceremony took place this past weekend in San Francisco, honoring coffee roasters alongside craft producers in specialty culinary categories such as beer, cheese, spirits, oils and preserves. Sixteen winning single-origin, sustainably sourced coffees from 16 different U.S. roasters received awards.

Twelve of the winning coffees were sourced from Ethiopia, a fact due not only to the abundance of quality of coffees there, but how well they hold up in roasted form over time, as …



Coffee Expands to Niche Markets in 2017

Sales at coffee houses hit $21.6 billion in 2016, but retail products and ready-to-drink coffee offers stiff competition, according to Mintel. Nitro coffee, produced by adding nitrogen to cold brewed coffee, had a breakout year, hitting the mainstream …



Restaurant Industry 2017 – Predictions for the New Year

The beginning of the year is a good time to look at industry trends and predictions. Smart foodservice operators know that constantly reading consumers and adjusting strategies is the key to build a long-term business.

The Sugar Foods marketing team wants to help you identify the trends that face the restaurant industry so you can position yourself for success. The restaurant industry saw sales decline last year… how to turn momentum around? Here are some predictions for 2017:

  1. Restaurant sales



A Guide to Cold Coffee Differences and Definitions

As we noted in our 2016 Year in Review piece regarding coffee served cold, it’s clearly an intensely fast-growing subcategory that shows no signs of slowing down, let alone disappearing.

Established, traditional coffee companies are increasingly identifying cold coffee products as major potential revenue generators either as café menu items, wholesale provisions or RTD packaged beverages. It is also becoming more common for new roasters to launch with RTD coffee products, depending on them as important sources of startup …



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