Welcome to the Premiere Issue of MenuPlace – Product and Market Information for Today’s Foodservice Operator!
 
This enewsletter - presented by Sysco - delivers information on products, market trends, and menu applications for today’s foodservice operators. You are being included in this first issue as a foodservice operator or a Sysco marketing, merchandising, business development, business review or culinary associate.
 
The purpose of MenuPlace is to communicate value-added product information for use in your food service establishment.   You will see that this MenuPlace issue features tips and trends for profitable ways to offer cheese on your menu and is sponsored by the Wisconsin Milk Marketing Board. In the future, you will see features on other product categories that will help you create a satisfying dining experience for your customers and keep them coming back for more!     
 
Our goal is to provide current marketplace information to help drive your business success - especially during these tough economic times.
 
We would always like to hear from you, so please click on the link to Contact Us! If you find this information helpful to your business, please send this to other associates by clicking on Refer a Friend!
 
Thank you and we look forward to helping you succeed!
  
August 2008
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Menu Place

In This Issue:

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Perfect Pairings for a Wisconsin Specialty Cheese Course

With the reemergence of the traditional European cheese course on the American dining scene, the cheese course has proven it holds an important place on the menu.

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Hispanic-Style Cheeses Heat-Up Mexican Cuisine

As the Hispanic population in the United States continues to grow, demand for authentic Mexican cuisine is on the rise.

> read full story

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Sandwiches Satisfy with Wisconsin Specialty Cheese

There’s no denying sandwiches are hot.

> read full story

 

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Wisconsin Cheese
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cheese

The Making of a Master

In Wisconsin, passion for cheesemaking doesn’t end
with certification — a basic cheesemaking
certification is only the beginning. Wisconsin’s most
ambitious cheesemakers have the option of pursuing
their Master certification through a one-of-a-kind
program offered by the Wisconsin Center for Dairy
Research in cooperation with the Wisconsin Milk
Marketing Board.

The Wisconsin Master Cheesemaker® Program is the most formal, advanced training program in the country and the only Master program of its kind in the United States. Becoming a Master is the highest professional honor achieved by a cheesemaker. The title is granted after a cheesemaker completes a three-year course of classroom study, practical application, apprenticeship and comprehensive testing demonstrating that he or she has reached a required level of technical expertise and craftsmanship for specific cheese varieties.

> read full story
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