California Ag Network

Tag: Foodservice

  • Real California Milk Foodservice Launches New High-Protein Resource Hub

    As consumer demand for high-protein menu options continues to reshape the restaurant industry, Real California Milk Foodservice has launched a new protein-focused resource center designed to help chefs and foodservice operators capitalize on one of today’s fastest-growing menu trends.

    Available at RealCaliforniaMilkFoodservice.com/protein, the new hub brings together culinary inspiration, nutrition information and practical business resources that demonstrate how California dairy ingredients can help operators create craveable, protein-forward menu items that drive guest satisfaction and profitability.

    From breakfast through late-night menus, milk, cheese and yogurt naturally deliver high-quality protein while offering the flavor, versatility and functionality chefs rely on every day. The new online destination showcases how Real California dairy products can elevate menu innovation across virtually every restaurant segment.

    “Our goal is to provide foodservice professionals with practical tools that make it easier to respond to evolving consumer preferences,” said Katie Cameron, Director of Foodservice at the California Milk Advisory Board. “Protein continues to be one of the strongest drivers of menu decisions, and California dairy offers operators a simple, delicious way to deliver the protein consumers are looking for while creating memorable dining experiences.”

    The new protein section features:

    •           Chef-inspired, protein-rich recipes featuring Real California dairy ingredients

    •           Menu development ideas for breakfast, lunch, dinner and snacking occasions

    •           Business insights on leveraging protein trends to increase menu value and profitability

    •           Guidance for incorporating dairy into protein-forward menu strategies

    •           Educational resources highlighting the nutritional benefits and versatility of California dairy products

    •           Inspiration for building balanced, craveable dishes that appeal to today’s health-conscious consumers

    The new protein hub complements the Real California Milk Foodservice website’s extensive collection of recipes, supplier resources, chef inspiration and product information, further strengthening its role as a comprehensive resource for foodservice professionals seeking innovative dairy solutions.

    California is the number one dairy state. Its family dairy farms are focused on delivering the wholesome goodness of California milk while creating a more sustainable future for dairy in the state.

  • Twelve Chefs Named Finalists in National Pizza Competition Featuring Real California Cheese

    The California Milk Advisory Board (CMAB) announce 12 professional chef finalists for the 2025 Real California Pizza Contest, a nationwide competition to find the most innovative foodservice pizza recipes featuring Real California dairy products.

    In its seventh year, the contest attracted more than 200 entries from chefs across the U.S., each vying for a share of $30,000 in prize money and recognition as the best of the best in pizza. Finalists will compete in a live bake-off July 29th at the Culinary Institute of America at Copia in Napa, Calif., showcasing their recipes across three new categories: On the Menu, The Big Cheese, and Innovative Wildcard.

    Each category winner will receive $5,000, with one selected as the Grand Prize Winner and awarded an additional $5,000. All other finalists will receive $1,000 each.

    The 2025 contest categories and finalists are as follows:

    On the Menu: An innovative pizza recipe currently featured on the entrant’s regular or seasonal menu, using two or more Real California cheeses or dairy products.

    • Edward Stalewski – Mercurio’s, Pittsburgh, Pa.
    • David Goldy – Wild West Pizza, Lompoc, Calif.
    • Sean Dempsey – Dempsey’s Brewery Pub & Restaurant, Watertown, S.D.
    • Sergio Balderas – Truly Pizza, Dana Point, Calif.

    The Big Cheese: A creative take on America’s favorite – the cheese pizza – featuring Real California Mozzarella and at least two additional Real California cheeses.

    • Salvatore Trupiano – Mangia e Bevi, Oceanside, Calif.
    • Kira Zabrowski – Much Ado About Pizza, Pleasanton, Calif.
    • Randy Lewis – Hearth Wood Fired Pizza & Catering, San Leandro, Calif.
    • Charles Cullison – Charlie and the Pizza Factory, Kingman, Ariz.

    Innovative Wildcard: A unique and original pizza recipe that showcases Real California Mozzarella and highlights the chef’s creativity in a cheese-forward pizza.

    • Marcus Medina – Hella Pie Pizza, Tracy, Calif.
    • Vanessa Vinsick – Caliente Pizza & Drafthouse, Pittsburgh, Pa.
    • Adam Sachs – Toscano Brothers, San Francisco, Calif.
    • Ryan Mondragon – Sanctuary Pizza, Modesto, Calif.

    “This year’s Real California Pizza Contest drew a record number of chef entries, highlighting the incredible versatility and appeal of California-made cheeses and dairy products in the pizza category,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “Chefs and pizzaioli nationwide continue to choose California dairy for its superior quality and consistency. As the country’s leading producer of Mozzarella and the second largest cheese producer overall, California is at the forefront of innovation in foodservice. We’re excited to see how this year’s finalists bring that innovation to life across our new contest categories.”

    At the July 29 bake-off finals, chefs will prepare their pizzas onsite for blind judging by a panel of acclaimed pizza experts:

    • Tony Gemignani – Chef, restaurateur, international pizza authority, and President of the World Pizza Champions
    • Glenn Cybulski – Certified pizzaiolo and award-winning executive chef
    • Laura Meyer – International pizza champion, restaurant owner and co-founder of Fork to Future

    The judging panel selected the 12 finalists from over 200 blind-judged entries from across the United States. All finalist recipes incorporate cheeses made with sustainably sourced milk from California’s more than 1,000 family dairy farms. Chefs selected from over 200 varieties and styles of Real California cheeses, each bearing the Real California Milk seal.

    Additional details on the bake-off, chef finalists, and CMAB’s foodservice partnership support are available at https://realcaliforniamilkfoodservice.com/pizza-contest/

    About Real California Milk / The California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S., and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with milk from California’s more than 1,000 family dairy farms, using some of the most sustainable dairy practices in the nation.

    For more information on sourcing cheese from California, contact the foodservice team at 209.883.6455 (MILK), email businessdevelopment@cmab.net, or visit RealCaliforniaMilkFoodservice.com.

  • Foodservice Campaigns Find New Ways to Promote Watermelons

    Watermelon continues to find its place on menus throughout the country despite the rapidly changing foodservice landscape. Partnering with both quick service and full service national chains in the spring and summer months, the National Watermelon Promotion Board (Board) focused on takeaway- and delivery-friendly options to not only include watermelon on the menu, but keep it top of mind with their customers.

    Juice and smoothies played a prominent role in all of these promotions, allowing operators to experiment with watermelon’s flavor profile, while understanding that away from home, consumers most enjoy watermelon raw, as a snack or with lunch.

    The Board worked with the following foodservice outlets:

    • Another Broken Egg – Chain wide usage in 74 outlets included a fruit side and

      Watermelon Cucumber Cooler. This year, the promotion started earlier in the year (March 17) and, for the first time, the chain tested a savory application, Tacos Verano with Watermelon Salsa.

    • First Watch – Running June 1 through the end of August in 380 locations, the Watermelon Wake Up juice scored a 96/100 for frequency of ordering desire on Datassentials SCORES, a monthly report that tracks and ranks new menu items tested with consumers. Promotions included in-store chalkboards, e-blast, blog post and social.

    • Nektar – Expanded social media promotional elements including Instagram Live and Stories with Nektar founder Alexis Schulze and Board beverage consultant Tony Pereyra, amplified on Board channels. Offerings in 165 units included a smoothie and juice, running from June 15 until Labor Day weekend.

    • Robeks – Custom graphics on Instagram and Facebook promoting the Wailea Watermelon Smoothie, a customer favorite, in 84 locations.

      “Adjusting to operators’ and consumers’ needs was a top priority this year,” said Megan McKenna, Senior Director of Marketing and Foodservice. “Additionally, leveraging

    existing relationships with past partners has made executing programming straightforward and incredibly successful.”

    “You know you have a hit when guests ask for more watermelon salsa on an already generous portion or my favorite, when a guests asked how much for a container to take home because they know a dozen other things that the bright, sweet, spicy, crunchy, salty goodness would go with!” said Jason Knoll, Vice President of Culinary, Another Broken Egg of America Franchising, LLC.

    Looking forward to fall/winter programming, the Board will continue to monitor foodservice needs and consumer trends. For more information about the Foodservice program including how NWPB can support watermelon usage in the foodservice sector, visit watermelon.org/foodservice or contact Megan McKenna at mmckenna@watermelon.org.

    About National Watermelon Promotion Board

    The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by more than 800 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research and education programs.

    Watermelon packs a nutritious punch, with each serving providing an excellent source of Vitamin C (25%), a source of Vitamin B6 (8%), and a delicious way to stay hydrated (92% water), with only 80 calories. Watermelon consumption per capita in the United States was an estimated 15.6 pounds in 2019. Watermelon consumption in the United States was approximately 5.1 billion pounds in 2019. The United States exported an additional 321.2 million pounds of watermelon. For additional information, visit www.watermelon.org.