Newsletters
Fall 2010 - Bacon Experts
Well, THE BACON EXPERTS® have done it again. In this edition of OPERATOR, read all about our new savory innovation: Farmland® Raw Diced Bacon. Why Diced Bacon? Well, Farmland understands that true bacon lovers want bacon wherever they can get it. And our new raw Diced Bacon makes it easy for you to give it to them as a topper or ingredient. And we’ve included a few knockout recipes that will help you do just that. Read More...
Fall 2011 - Dixie Skillet
Once again, we’re proving that Farmland ® is what’s for breakfast. In this issue of OPERATOR, we’re giving you helpful ideas to capitalize on the ever-growing foodservice breakfast category. Read More...
Spring 2010 - Hams & Pork Loins
It’s springtime, and you know what that means — it’s time for your operation to blossom and grow. Below you’ll see how this issue of Foodservice Operator can bring sunny days to your business. Healthy doesn’t mean giving up taste. Savory Farmland® 97% Fat-Free Gold Medal Hams and Pork Loins can help to keep those New Year’s resolutions to get in shape intact. Read More...
Spring 2011 - Ham & March Mayhem
The arrival of spring means two great eating occasions are on the doorstep: Easter and the NCAA basketball tournament. In this edition of Foodservice Operator, we’re providing plenty of options to help your menu come to life. Read More...
Summer 2010 - Sandwich Season
Summer is upon us, and your friends at Farmland® are doing our best to heat up your sales. In this issue of Foodservice Operator, we’re talking about the three basic food groups: sandwiches, sausages and burgers. Sandwiches are a summer staple of patios and beer gardens everywhere. Check out our ideas to help you make the most of your menu. Read More...
Summer 2011 - Deli-Sliced Meat & Roller Grill Programs
Can you believe it? Summer is already here. That means it’s time to crank up the AC, take a fresh look at your menu and get ready to heat up your sales. Read More...
Winter 2010 - Brunch
With the winter weather comes new opportunities. Lighter fare is placed on the back burner and comfort food makes a comeback. Read More...
Winter 2011 - Holiday
At Farmland,® we received our holiday gift a little early this year. The USDA recently announced that the recommended internal cooking temperature for pork is 145°F. This is great news for everyone who loves juicy pork chops, because now you have the green light to serve them with a little pink. Read More...