You can count on FoodPRO to deliver!
FoodPRO is a trusted wholesale restaurant supplier and food-service distributor of fresh cut steaks, fish, and produce, as well as non-perishable groceries and food service supplies. FoodPRO has distributed food to their loyal clientele for over 70 years throughout Maryland, Northern Virginia, West Virginia, D.C., and Pennsylvania.
On top of our quality assurance guarantee, you also know that all of our employee-owners care about meeting your food-service distributing needs. That is why we are able to provide and deliver more perfect orders to our customers than anyone else in our entire six state market area.
Don't waste your valuable time and money correcting delivery mistakes — instead, place your next order with FoodPRO!
FoodPRO is a Foodservice Distributor and provides restaurant supply in Maryland, Northern Virginia, West Virginia, and Washington D.C.
April 2015 from FoodPRO
5 Nutritionist Approved Healthy Eating Tips For National Nutrition Month
Everyone deals with schedules, jobs, social lives and other things that some people believe don't allow them the time to live their healthiest life. But the belief that we don't have time for health is simply not valid; everyone can live a healthy life when they break it down meal by meal, day by day, choice by choice. So, to inspire you to live a more vibrant life each day, here are some nutritionist approved tips you can start to work into your own routines today. Practicing them daily will create a healthier (and happier) you in no time!...More...
Six Steps to Sustainability
Implementing sustainable best practices can not only help the environment, but also improve a company's bottom line, says Scott DeFife, EVP, policy and government affairs, National Restaurant Association. "You will save money, improve the environment and respond to your employees' and customers' interest," adds Jeff Clark, the program director for the NRA's Conserve Sustainability Education Program....More...
Experts Offer Tips on Starting Sustainability Programs
Rick Bayless started thinking about sustainability in 1987 when he moved from Mexico to Chicago, before, he says, the term was even being used. He wanted to find local ingredients and bring those flavors to his new restaurants, Frontera Grill and Topolobampo....More...
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