Embrace a Locally, Less Traveled Road
Farm-to-table (or farm-to-fork) refers to, in the food safety field, the stages of the production of food: harvesting, storage, processing, packaging, sales, and consumption. Farm-to-table also refers to producing food locally and delivering that food to consumers.
Farm-to-table; Not Just a Passing Fancy
What first began as the conscious efforts of a handful of chefs and activists some sixty years ago has recently evolved into the current farm-to-table revolution emphasizing locally grown products. Each of these pioneers focused on a different area of the farm-to-table revolution.
Dine Company’s Do’s & Dont’s for a Dreamy Derby
These last two weeks have absolutely flown by. It seems like just yesterday when Thunder filled the sky with an awesome fireworks display. As a major supplier to the foodservice operators in our region, Dine Company gets it done for our clients this time of year…year after year after year.
Care Like You Mean It
Customer service makes the world go round. Try to think of a single situation where you or your client is not involved in some form of customer service. Even if your client is not standing in front of you, your client is still experiencing your customer service.
WIN at your PLACE by putting on a SHOW
Our city is in the midst of preparing for one of the greatest sporting spectacles in the world: the 138th Running of The Kentucky Derby. In 1990, our city began kicking off the official Derby Celebration with the first Thunder over Louisville.
This Wok Rocks!
The wok is the mover and the shaker in the cooking world. Oh, the things you can do in a wok. Complete meals in one vessel. With a little practice and proper care of your wok, you can effortlessly dish out hassle-free dinners in minutes.
In Celebration of Groundhog Day: Meeting Expectations
It’s interesting to listen to people talk. People talk about everything. Lately, in our neck of the woods, all the talk has been about the weather, or more distinctly, our lack of weather thanks to the groundhog. We have the ability to plan and forecast for our business’ future.
One Less Worry. One Prep Room Victory.
As owners and operators of foodservice businesses, we are constantly looking for ways to preserve the product and cut labor in our food prep processes. Precise execution of a prep list, especially when you are dealing with refrigerated products, is crucial for cost-effectiveness.
Commercial Refrigeration: Cool Foods = Hot Profits
As the old saying goes, “You have to crack a few eggs to make an omelet.” It’s time to assess your commercial refrigeration needs. With such unbelievably high food and commodity prices forecast for the future, it has become paramount to see and sort every possible asset in our businesses.
Hot Profits on A Cool Beverage Blender
Dine Company – The Restaurant Store is your source for time-saving tools for your restaurant’s prep and service needs, starting with the right blender. The right tools in your restaurant can provide consistent, cost-effective and safe product preparation.
