Fall 2013 – Bacon and Sausage

The leaves are turning and fall is almost upon us. A change in seasons means a change in our promotional…

Summer 2013 – Sausage

Summertime is here! The sun is shining, and people are out and about. Let’s make sure those people stop by…

Spring 2013 – Ham

Spring is right around the corner. And as the flowers bloom and the clock jumps forward, we hope that the…

Winter 2012 – Wild Wings

Time to bundle up, wrap that scarf and throw a couple of logs on the fire. Winter is coming. But…

Fall 2012 – Pork Bellies

Fall is right around the corner. The leaves are turning, the air is getting crisp and the last pages of…

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.

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.

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.

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.

Winter 2010 – Brunch

With the winter weather comes new opportunities. Lighter fare is placed on the back burner and comfort food makes a comeback.

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.

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.

Spring 2010 – Hams & Pork Loin

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.