Adding Value with Portioned Seafood Cuts

Restaurants are seeing lots of movement and volume. As the summer months draw closer, those hungry guests are going to crave a little surf with their turf. But the preparation of seafood takes time and skill that most food-service establishments just don’t have right now, due to post-Covid labor shortages. So, what’s a Chef to…

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Dive Into Our Specialty Seafood

Need to set your menu apart but are struggling to find cuts with center-plate potential? It’s time to take to the water. The growing American seafood market is estimated at $6.4 billion, driven largely by the restaurant industry. This means that guests are ready for a sea-faring menu, especially if it’s a delightful and surprising…

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5 Ways to Make Ends Meat

The market is on fire right now – and not in the delicious, seared steak way… If you feel like things are constantly changing, well, it’s because they are. Thanks to seasonal market fluctuations and inflation, served with a side of drought and rising labor costs – it seems like every day there’s a new…

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Beef up on your Wagyu knowledge

The difference between Japanese, Australian, and American Wagyu.   Think about your menu. What sets you apart? Is it unique flavor combinations? Your presentation skills? The quality of your ingredients? One thing that we know that will keep the customers coming back through your door is best-in-class protein. And when it comes to the best…

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Halperns’ Partners with La Bodega

Halperns’ is excited to partner with La Bodega, a purveyor of fine wines, spirits, meats, and cheeses, of Santo Domingo in the Dominican Republic. La Bodega was founded by M.G. Cuesta and is part of the CCN group. They feature a wide selection of imported wines and spirits as well as a wide variety of…

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Chef Gathering in New Orleans

On Wednesday, November 13th, Halperns’ had a chef gathering in New Orleans hosted by Chef Nick Lama from Avo Restaurant. The gathering included Scott Grieve from Gourmet Kitchen, Ryan Shinoki from Pacific Plaza Caviar Presentation, Bob Ambrose from Bella Bella Gourmet, Marco Mocellin from Taste of Real Italy, Linden Cowper and Brad Starnes from W.…

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1855 Angus Beef

As the price of tenderloins and ribeyes continues to rise going into the holiday season, Halperns’ has you covered with high quality, more affordable options! Try our 1855 Angus Beef Manhattan Strip Roast. Or our 1855 Angus Beef KC Strip. The Manhattan Roast is ready to be prepared and carved tableside and the tender and juicy KC…

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Atlanta Culinary Showcase Event

Last week, we hosted our culinary showcase at the Georgia Aquarium in Atlanta. Thank you to all of the vendors and staff who made the event possible, and thank you to everyone who attended! We had a very high, engaged turnout, and we had an absolute blast at the event. We had approximately 1,000 chefs/customers…

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Chef Pano Karatassos beats Bobby Flay on “Beat Bobby Flay”

Congrats to Halperns’ customer, Chef Pano Karatassos, executive chef of Kyma, who beat Bobby Flay on the show “Beat Bobby Flay” on Food Network last week! Watch him on Good Day Atlanta as he talks about his experience and demonstrates cooking a signature Greek dish, braised octopus with pasta and tomato sauce, from his cookbook Modern…

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Upcoming Lionfish Derbies

As the population of lionfish grows, additional stress is placed on the coral reefs that are already suffering from the effects of pollution, disease, and climate change. Because the lionfish eat the herbivores who typically eat the algae growing on coral reefs, the algae grows more so than it should, which is detrimental to the…

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