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Industry News

David Wright joined Newmark Knight Frank as director of management services in the firm’s Minneapolis office. His responsibilities include driving the strategies of NKF’s third-party property management portfolio throughout the Minneapolis/St. Paul area


Bellissimo Foods Company, a leading supplier of Italian and Mediterranean goods, announced a new partnership with Chef Leo Spizzirri, who co-founded the North American Pizza & Culinary Academy in Chicago.

 BFC services more than 80 percent of all independent pizzerias in the U.S. under its proprietary brand, Bellissimo. “Under our brand we offer restaurateurs a full line of authentic ingredients that not only meet their menu needs, but their business needs as well,” said BFC Founder and CEO Peter Thor. “Chef Leo will put us on the forefront of market and culinary trends.” 

Chef Leo’s Pizza Culinary Academy is the premier location in the U.S. for culinary pizza work. The school is outfitted with all the equipment needed to test a variety of ingredients in any format. From oven variety to a temperature and humidity-controlled dough room, it allows chefs to recreate any cooking condition.


US Foods Holding Corp. is launching its Spring Scoop: “Raising the Bar: The Classics—Celebrated and Elevated.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare.

“Casual-dining growth, including bar-and-grill, has not kept up with the competition of fast casual or fine dining so it’s more important than ever for neighborhood bar-and-grill operators to take a fresh look at their menu,” said Stacey Kinkaid, vice president, product development and innovation, US Foods. “With Spring Scoop, we’re making it easy for bar-and-grill operators to update their menu with new twists to their tried-and-true offerings that will appeal to both loyal and new customers. We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.”


Spring Scoop highlights include: 

Chef’s Line All Natural Seasoned Prime Rib Steak Burger: With six ounces of whole muscle prime rib, this burger brings an elevated burger experience regulars will consider their new favorite. 

Hilltop Hearth Premium Pimento Cheese Stuffed Pretzel Knot: The pretzel dough is hand-twisted into a knot and filled with pimento cheese, which combines cream cheese, pimento peppers and cheddar cheese. 

Devonshire Bomboloni: Produced in Italy and par-fried, these fluffy doughnuts can be sweet, savory or filled. Pipe in jam or cream, and dust with powdered sugar, or split and use it as a bun for a burger.

Chef’s Line  All Natural Pulled Uncured Bacon: Made from Applewood-smoked pork belly, it can easily be substituted wherever traditional bacon is used.


For Plant-Forward Offerings

Molly’s Kitchen Plant-Based Burger Patty: This vegan, plant-based burger is made with a blend of peas, fava beans and wheat, instead of soy. The 4-ounce patty delivers 23 grams of protein. 

Chef’s Line Gluten-Free Quinoa, Green Chickpea, Kale and Edamame Blend: This innovative blend features bright green chickpeas, kale and edamame, all minimally seasoned and pre-cooked to cut down on prep time. The fiber- and protein-rich combo is also vegan and gluten-free certified. 

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