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In his family’s scrapbook, there’s a photo of Chef Sean Frye as a smiling 3-year-old sitting on the kitchen counter cooking with his parents in their Frisco, Texas home.
Food sparks deep passions in people, especially US Foods chefs, drivers and warehouse staff in each of the company's 65 divisions around the country. The new
US Foods brand identity launched last fall puts that passion for food at the heart of everything the company does. Now a new initiative, called Food Fanatics, is celebrating the innovative food culture at US Foods by recognizing employees and divisions who are absolutely crazy about food.
"Pan di sudore, miglior sapore!" is a fitting tribute to the US Foods Memphis Division. The Italian proverb means, "Bread that comes out of sweat, tastes better!" And there's been a lot of sweat over the past few months in Memphis. In the middle of serving customers and expanding operations, the division also found time to sponsor the Memphis Italian Festival, a three-day celebration of food, music and culture, attracting more than 60,000 revelers each June to Marquette Park in east Memphis.
When you think of today's best cities for fine dining, New York, Los Angeles and Cleveland often come to mind. Wait a minute… Cleveland? It's true. What began as a Rust Belt factory town on the shores of Lake Erie has transformed itself into one of America's most vibrant cities filled with trendy, upscale and award-winning restaurants, museums and other attractions.
More Americans than ever are interested in sustainable food. A recent survey by Deloitte Consulting found that half of consumers would like to see more organic products, and 72% say companies’ sustainable food production practices are important to them. As Thresa Pattee and Jessica Langston watched a few hundred people stroll among booths at the recent University of California, San Francisco (UCSF) LivingGreen Fair, they knew they were in the middle of something big.