February 2026 newsletter by delcofoods

“Tell me what you love, and I will tell you who you are” — Arsene Houssaye

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WHAT WE LOVE

This is the 18th installment of our What We Love series. We asked employees what Delco items they love the most or what they love most about Delco.

Here’s what we found...

“I love Delco’s commitment to exceptional customer service and the freedom for their department teams to do what they need to do daily.

I love the options of canned tomato products, sausages, pepperoni, and flour. The one area I am most excited about is that we shred and blend many of our cheeses on-premises, fresh.“

–Pat Adkins, District Sales Manager

“I just celebrated my 15th year here at Delco. This is a tough business to work in for an older guy dealing with all of the demands and elements of the job but Steve Goldman and Delco have made it a great work environment. They make sure the drivers have updated equipment and reasonable demands. It helps to deliver great products and be able to try different foods and pizzas from our customers. It has made me quite the pizza “snob” as far as not wanting a chain restaurant.”

– Jeremy Hornbeck, Driver

“It’s hard to pick a favorite but I tried to narrow it down!

I have a sweet tooth, so I love our Black & White cookies, a couple of Toschi Cherries in a cocktail or topping some Graeter’s Ice Cream.

I start or wind down from my day with either a Rishi Turmeric Ginger or Lavender Mint Tea.

Casale’s Pecorino Romano and jars of Tomato Magic are must-have staples in the Robins house!

– Audrey Robins, Receptionist

#1005058

Bulk Black & White Cookies 4/6 ct

#1002550

Amerena Cherries in Syrup 6/35.27 oz

#421250

Rishi Turmeric Ginger Tea

#421245

50 ct

Rishi Lavender Mint Tea 50 ct

#190050

Grated Pecorino Romano 4/5 lb

#402394

Tomato Magic Grd Tomatoes 6/31 oz

“I love that we have an organization full of “A-players”. Every department at Delco is filled with people who are incredibly talented and who genuinely care about taking the best care of our customers and of each other. ”

– Brad Price, Top of the Pie Director of Sales

“I love that our customers are our focus. That employees have a ‘what ever it takes attitude’ and pride in their work. I appreciate the quality of our products, coworkers, and customers to create a confidence in Delco to help our customers be confident in their business.”

– Jen Moock, Sales Representative

“I am obsessed with Vermont Butter on warm bread. Perfection.”

– Theresa Wells, Marketing Manager #1001674

Vermont Butter with Sea Salt 12/16 oz

“Great burgers start with great beef! 260510 Fresh Ground Beef 80/20 BULK is my go to pick for smash burgers, tacos, spaghetti with meat sauce, and more!”

– Luke Holub, Senior Vice President #260510

80/20 Fresh Ground Beef 4/5 lb

“I would have to say in regards to product, the volume of offerings we have to is absolutely awesome! The volume of our catalog is second to none. My favorite thing about my time at Delco so far is the people who make up Delco. As mentioned above, we have a litany of offerings product-wise but they are all second in quality to the people who make up the company. Everyone supports me and genuinely is interested in my growth and success (which is a mutually beneficial thing!). There is no division of team and it is beyond refreshing to work with such an amazing team of people.”

– Paul Ward, Sales Representative

DELCO FOODS CELEBRATES 70 YEARS!

2026 is a milestone year for Delco Foods. It’s hard to believe that 70 years have passed since Buddy Robins introduced the Indianapolis area to pizza products. He began the business with a promise to provide the best customer service possible. 70 years and 5 states of territory later, his business model holds true.

Buddy Robins was just out of the Air Force and selling insurance in Norfolk, Virginia when he sold an insurance policy to a man who ran a pizza products business. That gentleman asked Buddy to come work for him, but Buddy had his own plans. He approached the man’s supplier, Delco Quality Foods in Pennsylvania, to acquire his own territory. Indianapolis was the closest open market and the farthest the supplier could go, so Buddy and his wife, Flo, set off to bring pizza to this new city.

Buddy found a warehouse/office space on 436 S New Jersey Street that he shared with Midwest Greens. He shared the office space, dry warehouse and had two walk-in coolers.

Steve Goldman, Mike Robins & Buddy Robins

year-end inventory book 1956

Buddy owned a 1955 Ford Custom Line sedan that was used for deliveries (after the backseat was removed). He purchased the products, made sales calls and delivered goods from early morning until late at night. Because he was new to the area, Buddy frequently got lost.

Flo Robins made cold calls to get him in the doors and Midwest Greens graciously shared their secretary, Gertrude, to answer Delco’s phone calls.

Delco’s first customer was the NCO Club at Fort Harrison. At the time, there were only three pizzerias in Indianapolis. In order to spread the word about pizza, Buddy gave small pizza ovens to restaurants and taverns and demonstrated how to assemble and make the pizzas. He then sold those customers pre-made crust, chopped mozzarella, bags of pepperoni and sauce.

Delco’s first employee was a former milkman by the name of Bob Kane. Bob became Delco’s first driver and used a small bread truck to make his deliveries.

Around 1960, pizza was growing in popularity in Chicago and Buddy found a new supplier there, Tolona Pizza Products, to deliver him his products. Tolona had its own bakery and a broader selection of goods. In addition, their proximity to Indianapolis ensured fresher products. Buddy now had more variety and better products and his business began to grow.

The growth demanded larger warehouse space – he shared another building with Midwest Greens on Madison Ave before moving to his own facility at 835 N Capitol Avenue. In 1990 Delco Foods moved to the Park 100 area, built a bigger facility there in 2001 and in 2020 built and moved into the warehouse we call home today in Whitestown.

Delco

In 1978, Steve Goldman, Delco’s current President, joined the business as a delivery driver for his first five years. When he started running purchasing, Steve used to sneak new items into inventory when Buddy was on vacation. Items like flour and olives found their way into Delco’s catalog. Mike Robins, Buddy’s son, joined the business in the late 1980’s. He retired in 2024 as Delco’s Vice-President.

Delco Foods owes its success to Buddy Robins’ business philosophy of providing the best customer service possible. It’s indebted to Steve and Mike who took business chances and pushed the business further than originally imagined. And of course all of the goals could not be achieved without Delco’s amazing employees who strive every day to provide the best experiences for our customers.

Today, it is still Delco’s number one priority and the reason we have been graced with so many loyal customers. We now distribute products from local suppliers and from vendors all over the world to service our pizzerias, as well as fine dining restaurants, breweries, cafes and more. Our services include custom printed boxes and custom cheeses all produced in our warehouse and our fleet consists of 28 trucks. We’ve come a long way since Buddy’s sedan deliveries!

We look forward to celebrating our 70th year in business and continuing to deliver quality products and services.

Here’s to us and here’s to you!

Flavor Forecast 2026: What’s Defining Taste Right Now

As kitchens prepare menus for 2026, flavor direction is becoming more intentional and diverse. Consumers are seeking experiences that bring comfort, excitement, and global influence while balancing wellness and familiarity. Flavor trend experts, from food scientists to industry forecasters, anticipate a year defined by layered, boundarybreaking profiles that build on the year’s biggest influences.

Sweet Meets Savory with Complex Heat

One of the most prominent flavor movements is layered sweet and spicy profiles often called swicy, now evolving toward swangy and swavory combinations that blend sweet, tangy, spicy, and savory notes in the same bite.

Examples of combinations gaining traction include:

• Fruit-forward heat such as mango with habanero

• Sweet honey balances with chili, miso, or tamarind

• Citrus heat finishes like yuzu chile

This style adds depth to classic comfort dishes like glazed wings, barbecue sauces, and shareables while keeping profiles interesting and craveworthy.

Global Specificity: More Than a Flavor, a Place

Menus are moving beyond general global inspiration toward specific regional accents. Instead of broad “Asian” or “Latin” tags, operators will see:

• Filipino adobo profiles

• North African baharat and preserved lemon

• Southeast Asian pandan

• Middle Eastern za’atar and pomegranate molasses

These influences carry authenticity without alienating diners because they can be introduced through sauces, glazes, and finishing spices that enhance familiar proteins like chicken, pork, or wings.

Botanicals and Functional Notes

Well-being flavors are no longer niche. Botanicals such as hibiscus, lavender, and rosemary are trending not just for aromatic appeal but for their sensory impact. These notes appear in beverages, sauces, and even savory applications where floral elements add brightness without sweetness. Fermented ingredients and unique acids, like sumac, unique vinegars, and douchi (fermented black soybeans, are also rising, offering both flavor complexity and digestive appeal that aligns with broader wellness messaging.

Sweet Notes and Unexpected Pairings

Dark fruit and berry flavors, like black currant, are gaining momentum as versatile components that can be used in

both savory glazes and desserts. Black currant’s tart-sweet intensity allows it to work across sauces, drinks, and finishing glazes to add visual and palate contrast.

Expect more creative sweetsavory bridges such as fruit reductions in barbecue sauces, berry-infused glazes on roasted proteins, and fruit-acid accents in dressings and plating.

What This Means for Operators

For 2026 menus, the key is depth without complexity. Builtin flavor layering can elevate comfort items like wings and shareables while keeping prep manageable. Target profiles that balance:

• Sweet heat with fruit or honey

• Tangy acidic notes to cut richness

• Herbal or botanical brightness to lift a dish

• Global accents applied through sauces and finishes

These trends point toward menus that feel modern and familiar, adventurous yet approachable, ideal for everything from game day specials to date night features.

Industry Insights

Planning for Performance in 2026

As the industry moves into 2026, operators are facing a more disciplined operating environment. Labor remains tight, food costs continue to fluctuate, and guests are increasingly selective about where and how they dine. Success this year will not come from larger menus or constant innovation. It will come from thoughtful planning and consistent execution.

The restaurants positioned to perform well in 2026 are refining systems, tightening menus, and choosing products that work harder across the kitchen.

Refining Menus Without Sacrificing Choice

One of the biggest shifts operators are making is moving away from menu sprawl. Rather than offering fewer items, successful kitchens are offering smarter ones. Menu items are designed to share ingredients across multiple dishes, reducing inventory while increasing flexibility.

Proteins, sauces, and toppings that can appear in pizzas, pastas, appetizers, and specials allow kitchens to stay nimble. This approach supports faster execution, easier training, and better consistency across every service.

Labor Efficiency Starts with Product Selection

Labor challenges are shaping nearly every menu decision in 2026. Products that reduce prep time and simplify back of house processes are no longer nice to have. They are essential.

Fully cooked proteins, portion controlled items, and products designed for quick finishing help kitchens maintain speed without sacrificing quality. By reducing hands on prep, operators free up staff to focus on execution, plating, and guest experience.

The result is a smoother kitchen flow and fewer pressure points during peak hours.

Protecting Food Cost Through Consistency

Consistent portioning remains one of the most effective tools for protecting margins. In an environment where ingredient costs fluctuate, predictability is critical.

Operators are leaning into products that deliver reliable yields and repeatable results. When portions are controlled and quality is consistent, kitchens can price with confidence and reduce waste. This consistency also translates to the guest experience. Guests return when they know exactly what to expect every time they order.

Strategic Limited Time Offers

Limited time offers continue to play an important role, but the strategy is evolving. Instead of chasing every trend, successful operators are tying LTOs to seasonal demand and operational readiness.

Game day, holidays, and local events offer natural opportunities to introduce features without disrupting the core menu. When LTOs are built using existing ingredients, they feel intentional and manageable rather than rushed.

This approach keeps menus fresh while protecting the integrity of daily operations.

In 2026, the challenge is not creativity. It is execution. Operators are navigating higher labor costs, tighter margins, and shifting guest habits, making thoughtful planning more important than ever. Menus built around reliable products, shared ingredients, and consistent portioning allow kitchens to stay flexible, efficient, and ready to adapt as demand changes.