Family Owned Since 1932. Serving your favorite restaurants as the #1 Independent Broadline Food Distributor in Baltimore, Washington DC, Maryland & Virginia.
EST. BALTIMORE, 1932
Joined April 2009
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We are a proud supporter of Food For Thought. Food For Thought consists of worker portraits by photographer J.M. Giordano with by interviews recorded by radio producer Aaron Henkin. The exhibition is open now and will remain open through 2024. @BMIatWork
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The internet has been buzzing since @Whole Foods Market released its 9th-annual trends prediction report for upcoming Food Trends, 2024. Whether they end up on your menu, or in your grocery cart, we'll be keeping an eye out for them in 2024!
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Authentic creative design or an attempt to fill seats? Laura Neilson for @Eater breaks down restaurant design "Maximalism" and the Instagram-dining culture of 2023.
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Episode 143: Holiday Pricing Starting Early
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Episode 142: MAJOR CORN NEWS
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Episode 141: Protein Ping Pong
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Episode 141: Beef Holds Strong With Higher Prices
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Episode 140: Good Week for Grains
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Episode 139: Poultry Rises, Pork Falls
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Episode 138: Hot Weather Slows Protein Production
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Start a career with growth, support, and the flexibility of family owned. Learn more about our open positions at the link below!
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Looking for an easy and fresh appetizer or dessert? Our 1932 division has what you need to master the viral upside-down puff pastry *rectangles*.
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Saval Foodservice 🚚🍴 retweeted
Yesterday, students in the Teen Ambassador Program (TAP) spent the day @SavalFoods learning about the importance of corporate social responsibility and giving back to the community. We would like to thank our board member Gary Peisach for leading a learning session for students!
Episode 137: Dairy Markets Sky Rocket
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Episode 136: Pork Bellies Continue to Soar
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Things heated up at our last sales meeting! Our first Saval Saled Chopped Competitiion was a success and a great way to learn about new products.
"Friends, family, acquaintances, and randos all want to know, “Where should I eat right now?” That’s where the Eater Heatmap enters the conversation, pointing diners toward the most intriguing or otherwise buzzworthy new restaurants in the D.C. area."
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Bell & Evans chicks are never handled by machinery. By eliminating belt drops, shell separators and chick counters- they have revolutionized the animal welfare standards within the industry. Check out the hatchery virtual tour!
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If you paused season two of The Bear to zoom in on the bookshelf, this article is for you.
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Episode 136: Pork Heats Up
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