Team4Foods

Team 4 Foodservice is a group purchasing organization that offers best of class purchasing, distribution, consulting, and marketing services to restaurants

Team Four Foodservice is a group purchasing organization, servicing the foodservice industry. The company has been formed to meet the growing needs of emerging forward thinking customers, distributors, manufacturers, and service providers. Team Four Foodservice provides purchasing leverage to its customers; sales representation and market access to distributors, manufacturers, and service providers; and business services to all Team Four members.

06/01/2026

Manage allergens effectively in springtime self-serve environments

Self-serve stations are creating new convenience opportunities for foodservice operators, but they also introduce elevated allergen-management risks. Shared utensils, mislabeled products, and customer handling can increase the likelihood of allergen cross-contact — a growing concern as food allergies continue to rise. Food Allergy Research & Education estimates that 33 million Americans have food allergies, and the CDC found that one in three people with food allergies reported experiencing a reaction in a restaurant or foodservice setting.

In healthcare, senior living, workplace and university dining environments, operators are responding with clearer labeling, individually packaged options, and redesigned self-service layouts that separate common allergens from other foods. Some also use color-coded utensils and dedicated allergy-safe zones to reduce cross-contact risks. The University of Georgia Dining Services, for example, uses detailed allergen labeling, separate utensils for every item, backup ingredient containers, and staff protocols designed to reduce cross-contact in self-serve stations. Its dining teams also train employees to remake dishes immediately if contamination is suspected. The University of Texas has long offered an allergen-free buffet line as a safeguard.

Training remains critical. CDC research found that fewer than half of restaurant managers and food workers surveyed had received formal food-allergy training. As spring brings increased grab-and-go traffic, catering, and communal dining, operators that strengthen allergen protocols can improve both guest confidence and food safety performance.

05/29/2026

The growing role of shelf-stable foods in labor-constrained kitchens

As labor shortages continue to pressure foodservice operations, many kitchens are turning to shelf-stable foods to improve flexibility and reduce prep demands. Products like shelf-stable dairy, ready-to-use grains, sauces, legumes, and aseptic soups are helping operators manage labor gaps while minimizing waste and storage constraints. According to the National Restaurant Association, 70 percent of restaurant operators report positions that are difficult to fill, while 45 percent say they have insufficient staff to meet demand.

Shelf-stable products can simplify workflows by reducing refrigeration needs, extending shelf life, and cutting time spent on prep and inventory management. In healthcare and senior living settings, they can also support emergency preparedness and menu continuity during supply disruptions. Some operators are pairing these ingredients with scratch cooking to preserve quality and interest while easing labor strain: Think shelf-stable quinoa and brown rice blends as a base for grain bowls, then adding freshly roasted seasonal vegetables, herbs, and made-from-scratch dressings.

As off-premises dining and lean staffing models continue to expand, ambient foods are becoming less of a backup solution and more of a strategic operational tool across foodservice. In what ways are you integrating them into your operation?

05/25/2026

Use predictive analytics to reduce emergency equipment downtime

Unexpected equipment failures can disrupt service, compromise food safety, and create costly emergency repairs. This is particularly true during spring and summer, when seasonal menu changes, catering volume, and fluctuating temperatures place added strain on kitchen systems. Increasingly, foodservice operators are using predictive analytics to identify maintenance issues before breakdowns occur.

Connected equipment can now monitor temperature fluctuations, compressor performance, energy consumption, and operating cycles in real time. When analytics platforms detect unusual patterns, operators can schedule maintenance proactively instead of reacting to failures after they occur. According to Deloitte, predictive maintenance programs can reduce equipment breakdowns by as much as 70 percent, lower maintenance costs by up to 25 percent, and boost overall productivity by 25 percent.

In senior living and healthcare environments, where refrigeration reliability and meal continuity are critical, predictive maintenance can help protect resident safety and reduce operational disruption. Multi-unit restaurant brands are also using analytics dashboards to compare equipment performance across locations and prioritize capital spending more strategically.

As spring and summer guest demand ramps up, predictive analytics can help operators improve uptime, extend equipment life, and reduce the stress of unexpected failures during peak service periods.

05/22/2026

Market your spring menu for maximum impact

Have a fresh new spring menu to entice guests? Technomic research found that over half of consumers say they are more likely to order items described as “seasonal,” which could make your new menu a powerful revenue driver when promoted well.

Doing this effectively requires more than new dishes — it demands urgency, value, and targeted communication. You can create urgency through limited-time positioning. LTOs are increasingly central to foodservice strategy, with launches up 19 percent year over year, according to Technomic. Launch with a clear LTO window and strong visuals.

From there, value messaging continues to be important to consumers when it comes to discretionary spending. While your value messaging could include bundled deals or promotions, your brand may want to emphasize factors like premium ingredients, local suppliers, or the abundance or skilled preparation of a dish to make your offering feel worthwhile.

Finally, go digital-first. The National Restaurant Industry found that 90 percent of consumers say they would use app-based limited-time offers. Loyalty program members tend to spend 20–30 percent more per visit, so using SMS, apps, and email to deliver targeted messages is critical. Social media can help you keep the communication going more broadly from there, with posts that highlight the freshness and seasonality of your menu.

05/18/2026

Create a culture of “near-miss” food safety reporting

How many near misses do you experience in your operation each day when it comes to food safety? A near miss could be a poultry cutting board that was about to be used for produce but was caught in time, or an incorrect allergen label identified before a dish was served. Any event that could have caused harm but didn’t is often a clearer signal of system weakness than an actual failure may be, so these incidents can be valuable data streams. But because near misses don’t cause problems in the moment, there is a risk they may be forgotten.

In foodservice, where injuries like burns, cuts, and slips remain common and largely preventable, capturing these close calls matters. OSHA emphasizes that reporting and investigating near misses helps organizations identify root causes and prevent recurrence, not just react to outcomes.

The value is in the detail: a mislabeled allergen caught before service, a cooler trending warm but fixed in time, or a nearly missed handwash step during a rush. These moments reveal process gaps without the cost of an incident.

But the culture of a business can get in the way of learning from these events. Employees may hesitate to report close calls due to fear of blame. Or in the rush of preparing for the next shift, a team might skip taking a step back to review what nearly went wrong. Creating a non-punitive, easy reporting system can help turn near misses into actionable intelligence. Do you have a clear, in-the-moment, judgment-free reporting system for employees to use? It may help you create a safer kitchen, strengthen your compliance, and generate fewer costly events.

05/15/2026

The next wave of kitchen display system innovation

Kitchen display systems (KDS) are entering a new phase — moving from digital ticketing to intelligent orchestration hubs that drive speed, accuracy, and data visibility. In the U.S., these systems have become widespread in traditional foodservice businesses and they are growing in more institutional settings including healthcare and senior living foodservice. The fastest expansion is happening where digital orders and operational coordination are hardest to manage manually — businesses juggling multiple channels, menus or locations are candidates.

The next wave of KDS offers real-time data and predictive capabilities. Brands like Chipotle are using integrated digital make-lines to manage high volumes of off-premises orders, while Domino’s leverages digitally linked workflows to optimize order timing and delivery flow. In addition to displaying tickets, these systems help to prioritize tasks, balance workloads, and flag delays before they impact service.

New features include AI-driven prep sequencing, consolidating cross-channel orders, and integrating with inventory and labor systems. This allows operators to reduce bottlenecks and improve throughput during peak periods.

For multi-unit and healthcare operators alike, modern KDS platforms are another tool that can help translate kitchen activity into actionable insights. The result is not just faster service. Operators can use their KDS to make ex*****on more consistent, improve forecasting, and generate stronger margins.

05/12/2026

Team Four Announces Retirement of Joe Donnarumma – One of the Company Founders

After 53 years of distinguished service in the foodservice industry, that includes the last 20 years as a founder, owner and leader of Team Four, Joe Donnarumma has decided to retire effective May 31, 2026.

For the last 20 years, Joe played a pivotal role in building the foundation of success and organizational culture of Team Four. From his time at Coca Cola, to his years with Contract Feeders, and 20 years with Team Four, Joe played a pivotal role in the growth, expansion, and success of the companies he worked for and the people he mentored along the way.

As we transition to our company without Joe, he has agreed to be available to assist us with advice for the remainer of the year.

From the Board of Team Four: “On behalf of our entire organization, we thank Joe for his leadership and extraordinary contributions to the success of Team Four. Joe leaves the company well-positioned for continued success.”

Joe’s family, including his wife Carole, son Joe, and daughters Jackie, Lisa and Renee are looking forward to spending more time together in his retirement. We wish them all the best!

05/11/2026

Serve layers of flavor to boost menu appeal without sodium

Flavor layering — using acids, herbs, aromatics, umami ingredients, and cooking techniques that bring out flavor — is helping foodservice operators reduce sodium without sacrificing taste. In the U.S., average sodium intake exceeds 3,300 mg per day, according to the CDC. Many seniors are advised to stay closer to 1,500 mg due to high rates of hypertension, which is among the leading health challenges in the U.S. right now. Uncontrolled hypertension can lead to increased risk of heart attack, stroke, kidney disease, and cognitive decline.

Some U.S. operators are already applying flavor layering principles to their menus. Panera Bread encourages customization — removing salty condiments and emphasizing fresh vegetables, citrus, and dressings on the side — to lower sodium while maintaining flavor balance. Dig focuses on roasting, caramelization, and seasonal produce to build natural flavor depth instead of adding salt. Meanwhile, healthcare systems are featuring herb-roasted proteins, citrus-forward dishes, and scratch-made sauces to meet strict clinical limits without sacrificing appeal.

Across the industry, major chains have been making incremental progress, reducing sodium in new menu items. They’re demonstrating that reformulation is possible without compromising guest acceptance. For senior living operators, the takeaway is that flavor — not salt — is the key. Layering techniques can help improve intake and health outcomes without requiring residents to trade enjoyment for nutrition.

05/08/2026

Waste reimagined: turning byproducts into revenue streams

Rethinking waste is quickly becoming a revenue strategy for U.S. foodservice operators. In 2024, the sector generated 12.5 million tons of surplus food worth $157 billion. What’s new is how operators are moving beyond basic reuse of that food into structured upcycling programs.

Some operators are partnering with upcycled ingredient suppliers to turn spent grain into pizza dough or snack products, and converting imperfect produce into sauces, purees, or grab-and-go items. Some healthcare and senior living systems are piloting closed-loop production, where kitchen trim is processed centrally into stocks, sauces, or nutrient-dense add-ons for multiple sites. Others are leveraging dehydration and fermentation to extend shelf life and create entirely new SKUs.

Some examples might spark inspiration: At Daisies in Chicago, they use leftover portobello mushroom stems from their mushroom ragu and ferment them into a liquid used in their mushroom margarita. The fermented stems are then dehydrated and turned into a powder for the rim of the glass. Portland, Ore.-based Salt & Straw uses spent grains from brewing to create chocolate barley milk and leftover yogurt to make lemon curd ice cream. For operators, finding creative ways to use these byproducts can help support both innovation and margin improvement.

Address

8815 Centre Park Drive, Suite 110
Columbia, MD
21045

Telephone

(888) 891-3103

Website

http://www.teamfourfoods.com/

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