Kiana Lewis

Kiana Lewis

FoodservicePromos.com has one very simple objective: To present independent commercial and noncommercial foodservice professionals with the best values and money-saving resources across the entire foodservice spectrum—from the back-of-the-house to the front-of-the-house—while providing manufacturers and suppliers a unique, cost-effective marketplace to promote special offers on their products.

With this objective in mind, our entire staff is committed to helping YOU succeed and strives to bring you relevant (and sometimes fun) content you can use!

kp instaTime is winding down for your chance to win a $500 AMEX gift card!

If you and your customers are fans of King & Prince’s seafood varieties, head over to their IG channel and show them some love. At the same time, you’ll be entering for your chance to win their Instagram contest.

It’s simple to participate, just follow the instructions below:

  1. Follow @kpseafood on Instagram
  2. Comment #KPNSM18 on the Lobster Funnel Cake photo
  3. Deadline for entries is September 14, 2018
  4. Winners will be notified by September 21, 2018
  5. Good luck! 

While you’re entering the King & Prince Instagram contest, don’t forget to review your latest King & Prince invoiced purchases - they may qualify for a $500 rebate.

The initial rebate offer ended on August 31, 2018, your purchases may still qualify for the rebate, in which case, the offer needs to be postmarked by September 30, 2018.

To stay up-to-date on our latest rebates, promotions, special offers, and blog posts, please subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

kp sticksThis summer has brought us a wide array of interesting seafood trends, which are likely to continue as fall peaks. From experimental seafood boils and wild-caught varieties to educating diners and marrying seafood with cheese and fruit, seafood has become more than just a summer fling.

According to data from RegalSpring, 72% of consumers view seafood as an important component of a healthy diet. Of the same consumer base, more than 80% are willing to pay more for seafood that is certified as responsibly sourced.

Menus that include items such as lobster, mussels, swordfish, clams, and other marine life will likely see an uptick in sales. Further, the global seafood market is predicted to reach $155 billion by 2023, according to Statista. 

With revenue predicted soar, it’s only wise for foodservice operators to consider tweaking your current seafood offerings or implement new items to entice your diners. 

There’s still a little time to take advantage of King & Prince’s current rebate offer featured on FoodservicePromos.com. Using this promotion, operators can save up to $500 on a broad selection of King & Prince seafood items.

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Simply log in to your account or create a FREE one at Foodservicepromos.com to download your King & Prince rebate.

This offer ends August 31, 2018 (must be postmarked by September 30, 2018).

King & Prince is also currently running a contest on Instagram. It’s very easy to participate, and the winner will receive a $500 AMEX gift card. To enter:

  1. Follow @kpseafood on Instagram
  2. Comment #KPNSM18 on the Lobster Funnel Cake photo
  3. Deadline for entries is September 14, 2018
  4. Winners will be notified by September 21, 2018
  5. Good luck! 

To stay up-to-date on our latest rebates, promotions, special offers, and blog posts, please subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

 

Thursday, 09 August 2018 10:27

Lobster, From Poor Man's Protein To Delicacy

lobLobster, a tasty crustacean, was not always known as such.

Once deemed as the poor man’s protein, lobster was thought of as trash food. It was used to feed poor people, indentured slaves, and prisoners, as well as fed to pigs and goats - even cats. Lobster were plentiful and cheap.

As time went on, lobster, around the 1940s and 1950s, began to shake its “poor” reputation. Its deliciousness was starting to be discovered by people of all classes, as they indulged enthusiastically.

Now, viewed as a delicacy, lobster is up there with the likes of caviar. Just as the popularity of burgers drives traffic to restaurants, seafood does the same - namely lobster.

 It has the number one draw out of all seafood species, including crab and shrimp. 62% of the time, consumers are likely to request lobster if offered on a menu.  

Further, 63% of consumers consider seafood as a healthy food choice, which is great for niche establishments and those with seafood options on the menu.

If you’re looking to add seafood offerings to your menu, boost foot traffic to your restaurant, and increase sales, use our latest King & Prince Sensations rebate offer found at Foodservicepromos.com.

Log in to your account or create a FREE one at Foodservicepromos.com to take advantage of King & Prince’s broad seafood portfolio and save up to $500.

This offer ends August 31, 2018 (must be postmarked by September 30, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

 

Friday, 27 July 2018 13:53

A Brief Lesson: The Making of Cheese

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There are thousands of cheese varieties available around the world, as well as cheese lovers.

From milk type (ie. cow, goat, sheep) and texture to color and country, there is no shortage of cheeses that will suit the needs of cheese lovers - whether pairing with wines, creating cheese boards, or using it in a recipe.

The interesting thing is, cheese lovers are often focused on the varieties they love, while overlooking one important aspect - the cheesemaking process, which has existed for the last 5,000 years. 

Let’s take a quick look at that process.

Step 1: Typically the process begins with the milk from sheep, cow, goat, buffalo or raw milk (in the case of some French traditional cheeses), which is heated. Bacteria is then added to produce lactic acid.

Step 2: In this step, to ripen and acidify the milk mixture, various bacteria types are added. Heterofermentative bacteria is added to produce eye holes (like in Swiss cheese) and fruity flavors.

On the other hand, Homofermentative bacteria produces cheddar type cheeses. Rennet is also added to create the basic curd - native to all cheeses.

Step 3: The cheese can be ‘cheddared’ or scalded in this step. Then it’s placed in cheesecloth-lined molds and pressed to remove moisture.

Alternatively, the cheese can be surface ripened or mold ripened, which requires being transferred to a cheese hoop and allowed to drain by gravity.

Step 4: For some cheeses like, Stilton and Roquefort, they are pierced with stainless steel rods, which promote mold growth; this gives them their distinctive blue or green veins.

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Step 5: Lastly, cheeses are left to ripen under ideal conditions or per certification demands in caves, cool rooms, and cellars. The end result is a variety of aromas, colors, tastes, and textures.

While it may seem like an easy process, cheesemaking is an art, a science, and a very intricate operation. Knowing this, you just might appreciate your next cheese board a little more.

If you haven’t already, check to make sure you utilized our most recent  Président® Brie rebate. While it has expired, you still have time to claim your savings.

The rebate offer MUST BE postmarked by July 31, 2018.

Be sure to log into your Foodservice Promos account (or sign up for FREE) and view the rebate for details (and view other active rebates).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

food plate restaurant eatingSummer has arrived! It’s time for decorative patios; fruity, slushy cocktails; smoky grills; and dogs and burgers. And seafood!

Referring to a wide array of marine edibles, seafood has play and integral role in nearly every culture’s dining tradition. Not only that, the global seafood market is predicted to reach $155 billion by 2023, according to Statista.

Additionally, 72% of consumers view seafood as important to their health. Of the same consumers, over 80% are willing to pay more for seafood that is certified as responsibly sourced (RegalSprings.com).

From swordfish, shark, octopus, and eel to snails, mussels, lobster, and crabs, this summer is gearing up to offer plenty of seafood trends.

Now that we’re on the cusp of the first day of summer, which is Thursday, June 21st (in the Northern Hemisphere), what are you doing to “wow” your diners? Have you already tweaked your menu OR are you in the process?

In any case, below are a few seafood trends to consider as summer rushes upon us.

#1 - Seafood boils are known to be in certain areas of the U.S., but that is no longer. This summer, seafood boils could be a fan favorite. As a restaurant, it’s your time to show off your seafood-variety chops. A great summer go-to, don’t feel confined to the typical corn, potatoes, shrimp, and crawfish – don’t be afraid to experiment other vegetables, shellfish, and fish.

#2 - Wild-caught fish and seafood continues to out shadow the once popular farm-raised. When it comes to purchasing seafood, 70% of consumers say their decision is heavily based on knowing where and how their seafood was sourced (RegalSprings.com). Our advice, know your audience – if the demand for wild-caught items is there, don’t ignore it.

#3 - Seafood and cheese make a perfect marriage. Yes, combining the right kind of cheese with the right kind of seafood is daring and remains a slight taboo. The key is to remember that you still want the delicate flavor of the seafood to shine through; all while the cheese balances the dish. KP Scallop Sensations Biscuit Sandwich 1190x542

#4 - Along with adding cheese to a few dishes, fruit will also awaken the palates of your seafood-loving customers. Just think – pineapples, passion fruit, mangoes, or guava infused with clams, halibut, shark, or shrimp.

#5 - Storytelling will be your friend. Consumers care about their food – how it was raised, which provides a huge opportunity to hook your customers through teaching. Highlight the stories of your seafood suppliers; ensure that your servers are well-versed on the seafood selections on your menu. This will help them answer questions and address the concerns of your customers. Take the initiative and share stories of how you sourced the seafood on the menu or your practices once inside your restaurant.

Don’t let the summer slip by without acknowledging some or all of these trends. And be sure to grab out latest King & Prince rebate to jumpstart your summer with seafood.

Head over to FoodservicePromos.com to download and take advantage of offer. Simply login to your FSP account (or create a FREE account) to save up to $500 on King & Prince’s broad seafood portfolio.

This offer ends August 31, 2018 (must be postmarked by September 30, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Wednesday, 30 May 2018 11:12

The Excitement Surrounding Brie

brie spring image 500x333Named for the region in north-central France where it was first created, Brie is said to be cheese royalty. 

With its rich and velvety texture, buttery-soft interior that oozes at the peak of ripeness, and its edible white rind, Brie is becoming ever so popular, especially in America - this trend has also spread to fresh cheeses like feta and ricotta, and ripened cheese like camembert. 

According to Foodservice Director, “Americans are getting a little more adventurous in their purchasing and we are seeing a huge increase in demand for soft cheese.” That said, Brie is showing up in fine dining restaurants, quick service restaurants, and in homes. 

From utilizing Brie on croissants and fruit skewers to pizzas, sliders, and galettes, a variety of Brie selections are found on breakfast, lunch, dinner, and appetizer menus. Not to mention, dessert menus.

In fact, Brie has seen a 5% increase on QSR menus, from 2016 to 2017, per Datassentials latest report. 

Additionally, more and more home cooks are exploring the use of Brie, aside from serving it at stuffy dinner parties and brunches. No longer does Brie have to be pigeonholed to a specific use; experimentation is allowed and encouraged! 

Speaking of exploring, we have a few favorites that we’d love to share with you.

Now that warm temps are here, it’s time to entertain. Spring and summer are made to hang out with family and friends, while enjoying good food. Below are a few videos that may pique your interest, as well as your excite your palate.

This is a great time to head over to Foodservice Promos and grab our latest Président® Brie rebate. Save up to $500 on eligible Président® cheeses now through June 30th. Simply log into your Foodservice Promos account (or sign up for FREE) and download the featured, money-saving rebate. This OFFER MUST BE postmarked by July 31, 2018.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Monday, 07 May 2018 12:38

Potato, Patato with Idahoan®

blur close up cooked 162971From French fries and scalloped to mashed and alcoholic beverages, potatoes are the most important vegetable crops in the world. They’re packed with tons of nutrients, including potassium, Vit. C, Vit. B6, phosphorus, manganese, and more.

Grown in over 100 countries around the world, potatoes are native to the Peruvian-Bolivian Andes, as well as the fourth largest crop in the world, after corn, wheat, and rice. The potato is considered a vegetable and belongs to the nightshade family - the same family that eggplants, tomatoes, tomatillos, and peppers belong to.

Interestingly, there are nearly 5000 cultivated varieties of potatoes worldwide, and about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties. That said, potatoes are extremely diverse.

In Latin America, potatoes are used in a wide-range of notable dishes - ocopa, papa seca, papa rellena, milcaos, and chapaleles.

In Europe, there are several traditional and popular dishes in which potatoes are highlighted - ‘fish and chips, the tattie scone, colcannon, and cepelinai.

In North America, it is typical to see French fries and hash browns on menus. Other favorites include baked potatoes topped with cheddar cheese, sour cream, and chives; boiled potatoes; mashed potatoes; and potato cakes.

Further in North America, the United States in particular, Idaho potatoes are the go-to potatoes. With close to 13 billion pounds of Idaho potatoes being harvested yearly, 9 out of 10 Americans associate potatoes with Idaho in comparison to any other state. Due to the mountain-fed irrigation, rich volcanic soil, and the warm growing season, Idaho potatoes have a unique texture and taste, and come in four varieties - Russet, Red, Gold, and Fingerling. close up food harvest 144248

If you’re ready to serve up a helping of potatoes in your establishment, look no further for savings. Head over to FoodservicePromos.com and grab our latest Idahoan® rebate.

Save up to $400 on select Idahoan products, including Idahoan® REAL Au Gratin Potatoes, Idahoan® Buttery Homestyle® Mashed Potatoes, and Idahoan® Signature Mashed Potatoes.

To take advantage of this valuable offer, log into your Foodservice Promos account at FoodservicePromos.com (or sign up for FREE) to access the download.

This OFFER ENDS May 31, 2018 (must be postmarked by June 30, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

Monday, 23 April 2018 09:37

Brie for Breakfast?

pres spring1In France, brie is considered a breakfast cheese, and is most often served on fresh baked bread or a croissant.

In the US, brie is used in breakfast dishes too, but less often. Here you’ll find brie commonly used on sandwiches. Over 30% of brie’s usage is in hot or cold sandwiches, while 6% is used on a fan-favorite - the burger, according to Datassentials, MenuTrends 2017.

Brie is used about 15% of the time on appetizer menus, most commonly, as a baked or grilled brie. Other brie-laced, delicious options on menus are omelets, pizza, and cheese plates

Brie is one of the most renowned French cheeses in the world, packed with intense flavor and is extremely versatile, especially those crafted by Président®. With its bloomy rind, soft-ripened texture, and mild to fruity flavor, it can be paired with various fruits, crackers, charcuterie, or even nuts. 

If all of this has gotten you in the mood to experiment with some new items on your menu, check out two of our favorite Président® Brie recipes below. Both are as delicious as they are easy to create.

Brie, Ham, & Fig Sandwich

Ingredients

4 slices Sourdough Bread, toasted

4 tbsp. Fig Preserves

1/2 lb. Cooked Ham, thinly sliced

1/2 lb. Brie, thinly sliced

Arugula leaves for garnish

Directions

Spread 1 tablespoon of fig preserves on each piece of toasted sourdough bread. 

Distribute ham and Brie evenly among sandwiches. 

Melt Brie slightly under broiler for 2–3 minutes. 

Serve garnished with Arugula leaves. 

Grilled Brie with Saba & Plum

Brie Sandwich Closeup 72DPI

Ingredients

1-8 oz. package Président® Brie Round

4 whole thyme sprigs chopped

2 whole shallots cut in half

1 whole clove, garlic

1 whole plum sliced

1/4 cup Saba vinaigrette for drizzling

1/4 cup Olive oil for drizzling

1 tsp. black pepper

1 tsp. salt

1 whole baguette cut into ¼, inch, thick slices

Directions

Grill Brie on medium heat for 3 minutes on each side.

Place Brie in cast iron pan.

Top with garlic and plum slices. Drizzle olive oil and saba on top. Add pinch of black pepper and salt.

Bake in oven at 450 °F for 10 -12 minutes.

Serve with grilled bread.

Now is a great time to use Président® Brie cheeses by using their NEW money-saving rebate. Save up to $500 on eligible Président® cheeses now through June 30th.

Simply log into your Foodservice Promos account (or sign up for FREE) and download the featured Président® Brie rebate, worth up to $500. 

This OFFER MUST BE postmarked by July 31, 2018.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

During Lent, may restaurants likely experienced increased sales due to seafood selections. Now that the Easter holiday has come and gone, things may look a bit dim, but they don’t have to.

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Just because Lent has ended does not mean people have stopped liking seafood. With many varieties of fish and shellfish readily available, as well as vast flavors, seasonings and preparation styles that suit any palate, people continue seeking seafood options when they dine out.

Therefore, keep seafood top of mind all year long!

Below are a few suggestions to help you keep diners interested in seafood beyond any holiday or observance.

  • Make seafood part of your menu story: Make your diners feel like they cannot get the same entrees anywhere else. Achieve this by printing special inserts for your seafood creations and promotions. Or, if permissible, experiment with descriptions, ingredients, and pricing on existing menus.
  • Keep seafood special: Why stop offering specials after the Lent observance? Stick with the highest grossing entrees during Lent or consider new varieties to increase curiosity. To create urgency, offer weekly specials or LTO (limited time offers).
  • Play up the health benefits: Fish is an extremely healthy protein alternative. It’s a great choice for diners looking to decrease saturated fats in their diets, as well as cut calories. Further, it’s loaded with vitamins and minerals such as omega-3 fatty acids, as well. On your advertisements and through marketing, make a point to push the nutritional aspects.
  • Take advantage of the versatility of fish and shellfish: From grilling to poaching, fish and shellfish can be prepared in so many ways. Additionally, it can also be presented almost anywhere on the menu, from salads and sandwiches to appetizers and sides.

Crispy Southern Flounder 075711 1192x542Seafood is simply delicious. Don’t be afraid to experiment, as there are many varieties of fish and shellfish to choose from. Keep the momentum going from the Lent holiday and tempt your diners with new and exciting seafood dishes.

Now go and get started!

Head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

creolenachosFish and seafood, although they are one of the healthiest, high quality protein alternatives on the planet, are sometimes known for their bland taste.

Aside from the so-called bland flavor, incorporating fish into your diet is linked to lowered blood pressure and triglyceride levels, according to the American Heart Association. It’s low in saturated fats and total calories, and packed with necessary vitamins and minerals such as omega-3 fatty acids.

In addition to the health benefits offered by both fish and seafood, they can be prepared in various ways.

From poaching and grilling to baking and frying, the “protein of the sea” allows chefs, professional and home, to experiment. Some even use curing, pickling, and smoking techniques to preserve seafood, as well as offer their diners something different.

Along with varied cooking methods, numerous herbs and spices lend to fish and seafood, as well. Below are the top six herbs that will enhance, not overpower the seafood’s delicate natural flavor.

  • Basil - available in many varieties, this herb is a great accompaniment to fish and seafood.
  • Chives - offering a mild onion flavor, chives can elevate sauces and marinades that might be used in fish or seafood dishes.
  • Dill - the most basic herbal pairing, dill is the perfect herb that works well with most white fish.
  • Parsely - a classic seafood pairing, whether in a sauce or used as a garnish.
  • Marjoram - a delicate herb, marjoram tastes similar taste to oregano, but with a milder flavor.
  • Garlic - a member of the onion family, garlic is available fresh, dried, and ground. It has a spicy taste and pungent aroma that is perfect for flavoring fish and seafood. It can also be used in sauces and marinades.tempuratacos

Now that you’re aware of cooking and seasoning techniques, it’s time to get your hands on some seafood.

Head over to FoodservicePromos.com to download and take advantage of our latest King & Prince rebate offer. Simply login to your FSP account (or create a FREE account) to save up to $750 on King & Prince’s broad seafood portfolio.

This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

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