Foodservice

Getting Creative with Specialty Cheeses

According to the Foodservice Research Institution, the top five cheeses found on American menus are mozzarella, cheddar, parmesan, jack and Swiss. These five cheeses comprise 67% of all cheeses mentioned on a sampling of menus from 1,550 chains, independents, and non-commercial foodservice operators.*

But this may change. Chefs across America are thinking creatively about their menus and finding ways to introduce specialty cheeses as an alternative to traditional ones.

Challenge Dairy's Foodservice division offers a full line of high quality cheeses including domestic, imported, organic, and artisan cheeses. If your foodservice operation is looking for ways to enhance your recipes or offer something unique to your patrons, consider adding any of our specialy cheeses to your menu. Ask your foodservice sales representative to sample any of our fine specialty cheeses: Smoked Gouda, Pepper Jack, Brie, Aged Cheddar, Swiss Gruyere, Bel Paese, Ricotta, Romano, Blue, Feta, Goat, Cottage, Asiago, Havarti, Mascarpone, Mexican-style, and more.

*Data and information provided by the Foodservice Research Institute

posted on May 1, 2012

Environmental Sustainability

As a company who provides products made from natural ingredients, we are constantly assessing our impact on the environment. Challenge Dairy is committed to the highest standards in environmental sustainability, and we would like to tell you a little bit more about how we purposefully make decisions to respect and improve our environment.

	On the Farm - Our dairy farmers are proud members of CARES (Community Alliance for Responsible Environmental Stewardship). This group of California dairy families and businesses work together to enhance and promote sustainability, such as protecting ground water, reducing emissions, and improving efficiency.
	At the Plant - We believe the smallest details make the biggest impact. For example, Challenge Butter is packaged using recycled material. The ink and glue used on the cartons and cases are non-toxic. Emptied packaging is sent to the recycle bin and not to the landfill.
	Around the Office - We promote the use of paperless ordering and have recently completed an electronic record keeping storage program to reduce paper consumption. Every desk in the Challenges office has a recycle bin to promote reduction of waste.
	For Our Customers - Challenge Butter is made locally in the San Joaquin Valley of California.  Our centralized, California manufacturing location keeps truck miles and fuel consumption to a minimum.  Plus, our state of the art Bobtail truck fleet uses alternative technology (as defined and approved by the California Air Resource Board) to operate our truck refrigeration units.

posted on March 15, 2012

Top 5 Foodservice Trends of 2011

The Foodservice industry constantly changes and reinvents itself. This year was no exception. Foodservice operations around the country explored new opportunities by experimenting with new distribution tactics, menu items, food sources, and technologies. We have scoured our sources and have come up with a list of the top Foodservice trends of 2011.

	Food Trucks & Social Media - Young entrepreneurs and seasoned chains alike have taken their menus to the streets and have effectively used social media to keep their patrons informed about their location and menu selections.
	Mobile Ordering Apps - Mobile applications provide convenience and accessibility, but they also create personal experiences and inspire repeat business. Online orders correspond and are also very popular.
	Pop-Up Cafes - Temporary independent eateries have given restauranteurs the ability to experiment with different locations, demographics, and menu items - typically centered upon reaching people during the run of a popular event.
	Locally-Sourced Foods - There are many practical reasons why locally-sourced foods have become more popular in 2011, but ultimately people like contributing to the local economy by keeping jobs and money in their communities.
	Gourmet Bar Snacks & Small Plate Items - Comfort foods typically find their way onto trend lists in one shape or another, and this year it seems the focus was on providing more with less.

posted on December 30, 2011

Introducing the Foodservice Report

Foodservice has been an integral part of our history. Today, Challenge serves over 2,000 foodservice operations in the western United States and many of the world’s leading food manufacturers. As we celebrate our 100th year, we are introducing a new platform for communication with our foodservice community.

The Foodservice Report is a brief email sent every other month. It highlights trends in the dairy industry and keeps you aware of the products and services available to your foodservice operation.We will send the Foodservice Report every other month and fill it with information that is relevant to your operation. We hope that you will find these emails useful, but you may unsubscribe at any time. Thank you for giving us the opportunity to stay in touch.

Sign up to receive the Foodservice Report

posted on September 8, 2011