WASHINGTON, DC - Having worked many years in the foodservice industry, I can tell you the culture is one of community and camaraderie. The Foodservice Conference, hosted by the International Fresh Produce Association (IFPA) is sharing some of the exciting education sessions, products, services, and teasing a can’t miss expo for the upcoming event, targeted and tailored specifically to the foodservice industry.

“This is the go-to event for foodservice operators and distributors as well as the suppliers,” said Cathy Burns, Chief Executive Officer. “It’s the only place foodservice and produce meet, and anyone who is not there will miss out on significant insights, innovations, and partnerships.”

Beyond buyers and suppliers, the conference will also feature representatives from K-12 schools.

“Nothing is more important than starting our kids off right when it comes to healthy eating,” Burns added. “The K-12 attendees are helping kids choose and enjoy fresh produce as they form healthy eating habits for life.”

A press release broke down the educational sessions, one which spotlights women in the foodservice business, and another covering research on the flow of commodities throughout foodservice channels, among other thought points.

David Henkes, Senior Principal and Head of Strategic Partnerships at Technomic will lead a discussion titled Opportunities for Fresh Produce in Foodservice, which will cover potential avenues for growth, key trends, challenges, and the latest research insights.

The Empowering Women in Foodservice panel will feature Maria DeSarbo of Carbonella & DeSarbo, Linette Dodson of the Georgia Department of Education, and Grace Goudie of Scratch Board Kitchen. The panel will discuss both challenges and successes in foodservice.

This session plans to also offer inspiration, insight, and will celebrate the multigenerational legacy of women in the industry. The panel is set to be moderated by Lauren M. Scott of IFPA and The Foundation for Fresh Produce.

“This is where we come to connect, learn, and do business,” Burns went on to say. “Culinary professionals use produce to differentiate their offerings and respond to patrons’ and consumers’ demand for plant-forward options on the plate. IFPA’s Foodservice Conference is where the people, the insights, and the inspiration connect.”

The event that brings the foodservice industry together around one of its most important components, fresh produce, will take place in Monterey, California, July 25-26.

AndNowUKnow keeps a pulse on the foodservice industry, so be sure to check up with us daily.

GRAND RAPIDS, MI - Meijer expanded its Meijer Grocery format outside of its home base of Michigan. The company opened a 90,000-square-foot Meijer Grocery store in Noblesville, Indiana.

"As we celebrate our 90^th year as a family-owned retailer, we're excited to bring our shopping experience to customers in Hamilton County for added convenience near home," Executive Chairman Hank Meijer said. "Our longevity as a company wouldn't be possible without team members like the ones here in Noblesville, who have worked so hard to prepare this store for opening."

According to a press release, the new store features convenient digital shopping solutions, including Shop & Scan, discounts on surplus food via the Flashfood app, an expanded area for Meijer Home Delivery and Pickup services, and mPerks rewards to help customers earn on every dollar spent.

This marks the third Meijer Grocery format store and the 43^rd Meijer store in Indiana. Since 1994, the retailer has invested heavily to serve Indiana and now employs more than 10,000 team members statewide.

"Investing in the communities we serve is a top priority, and we begin that process long before the doors of a new store open," added Rick Keyes, President and Chief Executive Officer. "We look forward to seeing this store further our purpose of enriching lives in the communities we serve, not just by offering convenient shopping solutions and positive economic impact, but also as a strong and active community partner."

For more information, click here.

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CORONA, CA - How can we make your life easier? This is the question the Veg-Fresh Farms team is asking of its foodservice customers and those looking to build stronger year-round programs. With the International Fresh Produce Association Foodservice Conference quickly approaching at the end of July, the company is fine-tuning its strategy and vision for its Veg-Fresh framework and solutions.

“Stressing over prep shouldn't be on the menu. This year at the Foodservice Conference, discover our innovative PreCut Solutions line, designed to streamline your kitchen operations without sacrificing quality,” R. David Figueroa, Director of Business Development, shared with me. “In this vein, PreCut solutions align with our company’s commitment to always provide superior customer service and high-quality fresh produce. By offering pre-diced and pre-sliced options, we are making it easier for restaurant concepts to incorporate fresh produce into their dishes.”

To further support its innovative vision, Veg-Fresh is bringing a host of products to the table. From its signature Pico de Gallo mix that comes in a variety of sizes to large trays that are ideal for serving delicious Pico de Gallo in-store—the opportunities are endless.

And don’t miss out on the full line of items—green onions, tri-color bell peppers, peeled and shredded ginger, Jalapeño, and ready-to-eat grape tomatoes.

“Convenience never tasted so good!” David told me. “You can visit our showcase display to view the pre-portioned packs. Our goal is to help customers save time and reduce waste and labor costs.”

Offering restaurant-quality convenience is also a huge part of the Veg-Fresh vision. Enjoy the ease of pre-cut produce without compromising freshness or flavor.

“Veg-Fresh Farms has a proven track in superior customer service, on-time deliveries, and consistently high-quality solutions in our fresh produce items. Our network of professionals services over 50 distribution centers in 40 states for over a dozen national restaurant concepts across the United States. In total, our produce reaches over 25,000 restaurants across America,” David concluded.

Visit Veg-Fresh Farms at IFPA Foodservice booth #232 to learn more! See you all there!

MIAMI, FL - From new products and expanded availability to tailored programs and robust marketing support, Crystal Valley Foods is building momentum across its foodservice program to meet the needs of today’s operators. Ahead of the International Fresh Produce Association’s Foodservice Conference, I sat down with Crystal Valley’s Marketing Director, Katiana Valdes, to discuss the message for the 2024 event and much much more.

“At this year's conference, Crystal Valley will be spotlighting our expertise in specialty produce in the foodservice industry; an expertise that we have had three decades of experience in solidifying,” Katiana tells me. “Since our inception in 1994, Crystal Valley has established itself as a trusted leader in the global produce market, providing high-quality products and excellent customer service to the foodservice channel. Every partnership we form is built with long-term goals in mind, and we collaborate closely with our partners to ensure success at all levels.”

So, what is on the ticket for attendees looking for excellence in their foodservice programs? To start, Crystal Valley will showcase its pomegranate seeds this year, which are now available year-round thanks to the company’s sourcing from Peru (February to July) and India (July to February).

The popular pom arils are conveniently packaged in 4.4 oz cups, complete with a spoon, making them ideal snacks for foodservice venues and a great dessert or salad topper.

“Additionally, we are excited to introduce our new specialty pepper foodservice packs, and are currently working to add more specialty pepper varieties to our foodservice lineup as well,” Katania shares.

The new specialty pepper foodservice packs include a 1.5 lb bag of Thai Chili peppers and a 1.5 lb bag of Scotch Bonnet peppers in gusseted bags for enhanced freshness and ease of use.

“Along with a continually evolving program and excellent customer service, we pride ourselves on being nimble and reactive to the market and to trends in order to anticipate the needs and demands of our customers,” Katania discusses. “If a customer is looking for a special product, if they are looking for something new and innovative, or even if they are in need of a special pack or size, we go above and beyond to make it happen. Our recent expansions, diversification, and acquisitions all play into our goal of being that one-stop shop. We have many resources, capabilities, a seasoned team, and high-quality long-term suppliers.”

With a company as dynamic and committed as Crystal Valley Foods, this foodservice supplier is more than just a program, but a partner.