The Catering Coach, Sandy Korem, sits down with Wing It! podcast host Chef Andrew Hunter to discuss why so many restaurants struggle with off-premise catering. In episode 1 of our special podcast series, Sandy explains what it takes to turn catering into a highly profit revenue stream. Key topics:  Why the average $278 catering order […]

The Catering Coach, Sandy Korem, sits down with Wing It podcast host Chef Andrew Hunter to discuss why so many restaurants struggle with off-premise catering. In episode 2 of our special podcast series, Sandy explains how the real money is made in catering. Key topics:  Losing big bucks one penny at time. Do you really […]

The Catering Coach, Sandy Korem, sits down with Wing It podcast host Chef Andrew Hunter to discuss why so many restaurants struggle with off-premise catering. In episode 3 of our special podcast series, Sandy discusses how to keep your catering business healthy over the long haul. Key topics: Catering menu shouldn’t mirror your regular menu.  […]

Wing It! podcast host Chef Andrew Hunter recently chatted with California Restaurant Association’s Kathie Griley, membership VP, and Ann Martin Rolke, director of marketing communications. Listen in as they discuss why the CRA is more valuable than ever to the independent operators that make up 80 percent of the association’s membership. Topping the list: advocating […]

Summer camp food is a lot more than hot dogs and trail mix at Aldersgate Camps and Resorts in Turner, Oregon! Snuggled within a 40-acre forest, Aldersgate is a year-round camp that hosts children programs, women’s groups, business offsites and other events. And Foodservice Director and Chef Bradley Evers makes sure the food is as inspiring […]

In this Wing It! podcast episode, the tables are turned on host Andrew Hunter as he’s interviewed for the Boiled Down podcast, sponsored by the Oregon Restaurant and Lodging Association. Below is Andrew’s segment when he chats with Greg Astley, ORLA’s director of government affairs and the Boiled Down podcast host. And check out the […]

Today’s university students desire fresh, local and healthy food.  And San Jose State University is pleased to offer up some truly extraordinary turkey menu items to meet the demand. Foster Farms collaborated with the creative SJSU culinary team to test out some new ideas that became instant hits on campus.  Everything from savory turkey couscous […]

From day one more than 45 years ago, Erik’s DeliCafé has focused on quality ingredients for its “sandwiches with character.”  And Foster Farms has been part of Erik’s story every step of the way. Chef Andrew Hunter interviews owner Erik Johnson about how his success “sprouted” over the years in our video below. And congratulations […]

Brenda Zuccolotto has approached the foodservice business in many ways during her 17-year career.  From representing bakery and specialty products to selling seafood and handling a broad product catalog as a broker.  But now she’s settled into Foster Farms as an Area Sales Manager for Northern California where she can focus her foodservice knowledge to […]

Foster Farms Area Sales Manager Mark Martin knows from his own experience of managing foodservice operations that quality food ingredients drive success.  In fact, high-quality food ingredients have become even more important as competition has heated up throughout Oregon and Southwest Washington where he works with customers. In our latest Meet the Team episode, also listen in […]