ROSEMONT, Ill. – US Foods recently unveiled Fall Scoop 2016, a new line of entrée options, sides and desserts in addition to a new server training program called US Foods Tipping Point.
Center of plate selections come from US Foods’ Stock Yards brand of beef. All Natural Canoe Cut Beef Marrow Bones are pre-brined and pre-cut to save time in the kitchen and reduce operator food costs. Other Stock Yards products include All Natural Grass Fed Ribeye Steak and All Natural Grass Fed Sliders, which are grass-fed and grass-finished products.
Also debuting is the national launch of Tipping Point, a server training program that pairs sales techniques with US Food items that increase check averages, raise tips and enhance consumer engagement.
“Product innovation is at the core of our business and over the last 5 years, we’ve introduced more than 400 unique and high quality products to help chefs and restaurateurs create crave-worthy dishes while saving time and labor in the kitchen,” Stacie Sopinka, vice president of product development and innovation, said in a statement. “With this Fall Scoop, we continue this tradition with must order items like beef marrow bones and pumpkin spice latte ice cream, as well as business solutions that address everything from inventory management and food cost control to server training.”
Rounding out the Fall Scoop, seafood options include Chef’s Line Seared Yellowfin Tuna Slices, and shrimp selections from Harbor Banks — the Breaded Stuffed Shrimp and Grits and the Breaded Stuffed Shrimp Southwest Style.
Sides in the Fall Scoop include Fire Grilled Artichokes with Caramelized Sliced Onions from Rykoff Sexton, and Chef’s Line Natural Chip and Natural Fry.
The Fall Scoop also highlights seasonal flavor trends in desserts with the Chef’s Line Rustic Pumpkin Sweet Potato Tart. Traditional delicacies include Devonshire Premium Campfire S’More Lava Cake finished with a toasted marshmallow topping.
