Anyone from a big family knows that when it comes time for meals, there’s usually going to be some nudging and shoving as everyone reaches for what they want to eat. In a way, Van Bennett Food Co. faces this situation as it tries to gain its share of the Northeast foodservice market.

The Sturgis family tradition of pretzel baking started in 1861 in Lititz, Pa. In fact, Julius Sturgis was the first commercial hard pretzel baker in the United States. “The whole idea there was that he could make pretzels, which retain their freshness for a number of days,” explains Bruce Sturgis, his great-great-grandson and president of Tom Sturgis Pretzels. The original bakery in Lititz, Pa., is on the National Register of Historical Places, he adds, and now is operated as a museum.

Without the proper application of time and heat, the most exquisitely prepared steak is just a piece of raw meat. However, time and heat can also be food’s worst enemies, and in the foodservice industry, protecting food from these enemies is extremely important. Standing on the front line of that battle alongside the industry is Temptime Corp., the world leader in time-temperature indicators. 

A satisfying meal at a national restaurant chain might press some patrons to bypass the dessert menu. For those who cannot resist a slice of mouth-watering mocha chocolate cheesecake or a moist piece of impeccably made raspberry red velvet cake, they are likely familiar with the culinary expertise of Steven Roberts Original Desserts. The Denver bakery has been creating high-quality desserts and supplying them to restaurants, retail grocery chains, hotels and theaters since its inception in 1995.

The original SPD Market was founded in 1959 by Bert See, Lawrence Painter and Joe Dilley, who operated businesses on Broad Street in Nevada City, Calif. See owned Western Auto, Painter a small grocery store (Painters Market) and Dilley operated a butcher shop inside Painter’s Market.

For Sousa Seafood & Lobster Cos. Inc., it is critical to focus on the details of all of its clients’ needs, no matter how big or small their operations are, President Mike Sousa says. “[We place an equal] focus on each and every customer,” he says. “We do not have one customer that’s considered too small [for us] to take care of.”

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