Hatco® Corporation, a leader in creating innovative ideas for the foodservice industry, including the hotel food and beverage world, is proud to announce its Rapide Cuisine® IRNG-PC1-18 Countertop Induction Range has been recognized by appliance DESIGN magazine’s 30th annual Excellence in Design (EID) Awards.
Eclectic design meets durability with Neo glassware from Libbey’s Master’s Reserve® Performa Collection. This glassware stands up to intense, repetitive usage in high-volume operations, including banquets and events. Each glass features Libbey’s exclusive HD2 rim for high definition and durability, and purely radiant shine with ClearFire® glass. Neo crafts the ultimate high-performance beverage experience that sets you apart.
Dessert never looked so sweet or so sinful before the newBistro Collection® Baileys® Dark Chocolate Swirl Brownie Bars from TYSON FOODSERVICE. The company is also proud to unveil five new products in their Kettle Collection™, which offers on-trend, unique and flavorful mac and cheese, cooking sauces and delicious dips, adding more excitement to operator’s menu and helping to improve the bottom line.
Frontline International, a leader in cooking oil management solutions, knows safer grease-handling practices are integral to lowering risk and protecting employees from injury. The hot grill area is one of the most challenging when it comes to the safe collection and disposal of grease, because grill grease tends to coagulate quickly when cooled.
American Metalcraft has come up with some pretty cool product ideas in recent years, but nothing as sharp as these new Evolution™ Cheese Knives. Clean lines and satin stainless steel give them a contemporary look that’s right out of a retail catalog. In seven different styles, there are knives for hard, semi-hard, and soft cheese as well as a cheese spreader. Best of all, American Metalcraft’s Evolution Cheese Knives are all sold individually and not in sets.
Young consumers today are driving demand for more filling, entrée-worthy soups. They’re exploring and embracing new flavor profiles and seeking more seafood menu options, specifically clam chowder, lobster bisque and shrimp*. To support operators and cater to the rising consumer trend, Campbell’s Foodservice is updating its entire seafood portfolio and introducing three new seafood soups that deliver rich, diverse flavors, leaving no room for artificial ingredients.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.