Oser Communications Group

Restaurant Daily News May 20

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R e s t a u r a n t D a i l y N e w s F r i d a y, M a y 2 0 , 2 0 1 6 9 2 BÄCKERHAUS VEIT: AUTHENTICALLY ARTISAN BREADS Authentically artisan breads from Bäckerhaus Veit will elevate your sand- wich offering above the ordinary. "We really live by the motto that every meal deserves great bread," says Bäckerhaus Veit Director of Marketing and Business Development Michelle Shebib. "We still produce hand-crafted breads made with care and attention to detail." Bäckerhaus Veit offers a wide, inno- vative product selection for every food- service need, including over 200 varieties of the finest handcrafted breads, rolls and pretzel products. It uses traditional European methods in a new facility that enables the company to blend the baking traditions of yesterday with the efficien- cies of today. "We're seeing continued interest in the bread being as much of a hero as what's inside the sandwich. We offer pre- mium products for that elevated menu," Shebib said. "Bread adds to the romance of the offer. It's not just a carrier anymore." It's not just about the sandwich either – Bäckerhaus Veit's product range includes offerings for every daypart, including breakfast, snacks and appetiz- ers. There are bite-size fruit breads, slid- er buns and small pretzels, for instance. For the health-minded among your clientele, there are also various rolls and breads topped with sprouted and ancient grains and even selections that are GMO-free. Thins and smaller flatbreads satisfy the calorie- conscious. In addition to its regular product line, Bäckerhaus Veit has the ability to create a custom program that can give you opportunities to distinguish your menu offerings from similar items offered by other restaurants. For instance, Shebib noted the recent success of a national hamburger chain in refreshing a seasonal item with which it had been suc- cessful in the past by giving it a new twist with a pretzel bun for this year's version. "We will do innovation programs with our customers to create something special for them," Shebib says. "We're nimble, flexible and have an R&D capability with ingenuity, responsiveness and service ori- entation that is second to none in the market." Visitors to the Bäckerhaus Veit booth at the NRA Show can see that wide range of offerings and taste the newly developed garlic ciabatta bun. "It has a perfect crumb, size and flavor profile – light garlic inside and outside that can be adapted with different flavors to suit any foodservice need," Shebib says. Visit Bäckerhaus Veit at booth #7572. After the show, visit www.backerhausveit.com. SUNBITES CORN ON THE COB INTRODUCED TO U.S. Columbia Fresh Produce, located in Walla Walla, Washington, announced that it will be importing and distributing a new sweet corn with a great, fresh taste, for the foodservice industry and retail grocers of all types. The sweet corn on the cob, available currently in portion controlled six-inch long cobs, are pre- cooked and vacuumed packed, offering an amazing long shelf life when kept refrigerated. The sweet corn variety is bi-colored (mixed yellow and white kernels) offer- ing a great visual appeal and a fresh crunchy taste. "You will not believe the taste of this corn as compared to frozen products offered today, " comments Dewight Hall, Owner of Columbia Fresh Produce. The sweet corn, labeled Sunbites ® , was featured at the Atlanta Food Service Expo in October of last year and received rave reviews. "We cannot wait to introduce this great new product to the rest of the food service industry," offered Rick Bella, Director of Business Development at Columbia Fresh. "The taste of this sweet corn and the crispness of the kernel is no comparison to what the industry is using today. I know buy- ers will be very impressed with this great-tasting and easy-to-use produce," he added. The corn is grown in some of the richest vegetable growing regions of North America where cool nights increase the sugar content of the corn. It offers not only a consistent size, but sim- ple and fast warming preparation times, allowing users to prepare what is needed quickly. Warming can be done via microwave, steam tables, boiling or grilling. Since the product is pre-cooked, it only needs to be brought to serving temperature and with individually vacu- um sealed ears, shrink or loss of product is almost non-existent. No shrink, no cleaning, easy, fast preparation are all welcomed features to restaurant opera- tors. Learn more at www.columbiafresh.com.

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