MARCH 18, 2015 NEWSLETTER - In This Issue:

CHICKENS ON STEROIDS?
 
CEO BLOG

Chickens on Steroids??  No, chickens don't have any added steroids or hormones and that is regulated by the USDA.  It has been outlawed since  the 50's.  On the other hand-it is perfectly legal in beef cattle!!  So eat more chicken!! 

 

But chickens are definitely a lot bigger than they were when we were growing up. In 1925-the average live weight of a chicken was 2.5# and the age when it was processed was 16 weeks.  This year-the live weight was 6.12# and the age of the bird at processing was 6.5 weeks.  WOW!

 

So why the growth? ...
CENTER OF THE PLATE FEATURE

 

Fresh Salmon Will Be A Hit On Your Spring Menu for Mothers Day and Easter!


With Spring comes both the restaurant industries busiest day of the year (Mothers Day!) and our cravings for lighter and healthier fare. One item that tops the list of Spring Menu favorites is Salmon. With its rich flavor and delicate texture combined with its versatility to be grilled, roasted, poached or sautéed Salmon is the protein of choice for both diners and top chefs alike. You can be sure that this Mothers Day and Easter salmon will be in high demand and your customers will be looking for it on your menu. Make sure you're ready! Contact your Rogers Account Executive today to find out about our highly competitive fresh Salmon program and how it can brighten up your menu just in time for Spring! ... Contact Us

  
FOODSERVICE MARKET UPDATE
 
Kitchen Tipping Policy Becoming a New Trend?

December 2, 2014 may or may not go down in history as a watershed moment for restaurant culture, depending on how well a new strategy launched by Los Angeles restaurant Alimento is received. Last night, every dinner check at the popular Italian spot included a second line for tips marked "Kitchen," meaning a separate gratuity to reward the hard-working cooks toiling away with the fusilli and cockles in the back.

 

The new line appeared without any real fanfare on checks - it looked like this - so to ease diners in, chef-owner Zach Pollack decided to throw in a separate card that explains how great food is the result of "successful cooperation of a team of people," but cooks and dishwashers often make a fraction of what front-of-house staff can on a good night. (Cornell's School of Industrial and Labor Relations found in a recent survey that back-of-house workers make $18,720 while the people in front make $24,123.) ...  Learn More 
C all Us Today To Schedule a Plant Tour.  S ee First Hand How We Can Help You Meet All Your Foodservice Needs!


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