MenuMax

This week we celebrate the best of the best on the road, our Route Service Associates! They are the ones in the rain, snow, extreme heat, and cold day in and day out. They keep us rolling and driving forward every day on the road. Thank you for everything you do day in and day out!

Episode 4 of the “Behind the Menu” heads to Albuquerque, New Mexico, in search of the legendary green and red chiles that make this cuisine unique. El Pinto Restaurant & Cantina owner John Thomas and his brother took over their parents restaurant in 1989.

Watch the full episode here https://www.youtube.com/watch?v=h_ILQzMAgkM

Since then, it has exploded in popularity, being voted “Best of City” by Albuquerque Magazine. John sat down with us to share the history of this legendary spot, as well as the reason why its customers are so important to its success. Remember: Eat Local. Eat Often.

Episode 3 of the “Behind the Menu” series takes place in a legendary Mexican restaurant in Ozark, Alabama: El Palacio. Twelve years ago, friends Kevin Smith and Ben Brown jumped at the opportunity to buy the long-time staple and have been enjoying the ride ever since. They shared with us insights on the delicious meals they’re known for and the incredible connection they have had with Ben E. Keith since the game-changing spring of 2020. Watch the full episode here and remember: Eat Local. Eat Often.

There is no establishment that identifies the culture of a community quite like its local restaurant, it’s about more than just food, it’s where memories are made. Our new series, “Behind the Menu,” will spotlight these local restaurants from around the country, telling their stories and the communities they call home. Our first episode features Chef Marcus Paslay of Fort Worth and his three restaurants, Clay Pigeon Food & Drink, Piattello Italian Kitchen, and Provender Hall.

Watch the full episode here, and please remember, eat local, eat often: https://youtu.be/WAKzQereoxc

115 years ago, we started our journey in Fort Worth, Texas. Today, we span across 16 states with over 5,000 employees. Thank you to everyone who has made this possible, and we can't wait to see what the next 115 have in store!

We care about the produce journey from the field to the plate. We recently brought this journey to life by participating in Cooperative’s Chef Summit and inaugural Taste of Markon fundraising dinner. We all worked together to develop our professional skills, and we created an amazing five-course, produce-centric dining experience while mentoring culinary students. Collectively, we raised more than $11,000 for Rancho Cielo Youth Campus scholarships and to stock the student kitchen.