To enable foodservice manufacturers to launch more profitable new products, The International Foodservice Manufacturers Association (IFMA), Chicago, and Canada-based Stage-Gate International released a report charting four essential best practices in foodservice new product development.
Unilever Food Solutions’ latest World Menu Report, titled "Seductive
Nutrition," finds that U.S. restaurant guests want the choice of eating healthier when dining out.
Packaged Facts says convenience stores are rolling out their own branded foodservice programs that return higher margins while also improving food quality and healthfulness.
Convenience stores score solid marks for providing a variety of tasty, high-quality items, but there is room for improvement in the area of healthy foods, say consumers.
What if we could become smarter … just by owning a smartphone?There’s no denying that today’s technologies present so much opportunity (capability) and information.
Though the recession took a toll on most restaurant sectors in 2009, fast-casual chains benefited from consumers trading down from full-service restaurants to lower-priced ones.
The chef contestants on Bravo’s popular reality TV show “Top Chef”
compete against each other each week by completing culinary challenges.
These tasks include everything from designing a menu for a finicky
bride and groom to getting a restaurant up and running in four hours.
