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Ideas Abound at Sysco Minnesota’s Spring Show



Chef Patrick Conway (right) learns more about Minor’s sauces and gravies from corporate chef Kevin Wassler.

Executing on its “Bringing More to the Table” theme, Sysco Minnesota did just that April 5 during its spring food show at the Minneapolis Convention Center. 

Specialty items such as smoked uncured pancetta and salametto from Fra’Mani and cave-aged gouda from Caves of Faribault had show attendees lining up for samples, while over at the seafood showcase area customers learned about menu ideas for everything from blue mussels to monkfish and sea urchins. Tim Norsten, regional brand manager for Certified Hereford Beef, kept the carnivores satisfied with slices of ribeye roast and beef tenderloin.

Seminars covered tools for food safety, along with a look at nutrition apps as consumers are increasingly interested in finding healthful, “clean label” options and as the May 5 compliance date for the FDA’s menu labeling rule approaches. 

Technology, too, was at the forefront, with Kurt Wightman offering demonstrations of Sysco’s CAKE restaurant management system, which includes point-of-sale, guest management and online ordering products. And with its marketing and menu services, Sysco offers customers options for custom menu creation and analysis, along with tools for increasing bottom line profits. 

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