It’s one thing to have a corporate food safety program but entirely another to make sure the executive suite is aware of its importance and the rest of the company buys into a food safety culture, experts said at the 2014 Food Safety Summit.
Food safety programs must be well-funded, integrated in all systems and departments, and receive support starting at the CEO level.
For food safety directors, it begins by having an elevator pitch ready at all times to grab the attention of higher-ups.
For Jorge Hernandez, senior VP for Food Safety & Quality Assurance at US Foods, the line is “I’m the one who is keeping you out of jail,” which he used when he met his new CEO for the first time. It got him a meeting with the chief exec a week later, during which he was able to explain everything the company was doing to ensure safety and protect the company from legal liability. (read more…)
As it has historically in lean economic times, pasta came to the rescue for many families during the recession, when tighter budgets brought tougher choices at grocery stores and restaurants. The economy, coupled with consumer leanings towards healthy options and ethnic foods, have shaped pasta trends in both restaurants and on grocery store shelves.
Pasta can run the gamut from indulgent mac and cheese to healthy whole wheat penne, and the pantry staple proved an essential part of recession-era meal planning, but now there are signs that the recovery may have some U.S. consumers spending less on pasta, at least when it comes to cooking it at home.
Overall retail pasta sales declined last year after rising each year during the downturn, according to Euromonitor. During the recession, consumers not only bought more pasta but they switched to private-label brands to keep costs down, the report says. Private-label accounted for 23% of pasta sales last year, and the report predicts that many who made the switch will resist trading back up to higher-priced pastas even as their finances improve. (read more…)
Large restaurant brands today are drowning in data but thirsty for meaning. It’s easy for food and beverage directors to feel lost in the vast sea of positive and negative social media reviews about their menus.
To help clarify all this social feedback, newBrandAnalytics (nBA) just released a report highlighting the top beverage trends that are driving guest loyalty. This research shows how restaurants and hotels can use their online feedback, as well as their competitor’s social data, to ride the waves of the latest beverage trends to increase customer loyalty.
nBA’s experts analyzed 40,000 social media reviews from 100 of the hottest U.S. restaurants, and isolated those mentions that included beverage references. As you’ll see below, we then separated meaningful from non-meaningful insights to identify specific trending beverage flavors that are driving guest loyalty.
So which wines, cocktails, beers and non-alcoholic beverages are sure to bring guests back for more? (read more…)
Counterfeiting of branded goods is growing globally, and losses from counterfeiting cost retailers and manufacturers nearly $1 trillion each year and more than 75,000 jobs in the U.S., according to a study from the Food Marketing Institute and Grocery Manufacturers Association.
“This study pinpoints the opportunities that retailers and manufacturers have to reduce the chance for counterfeit products from reaching shelves and finding their way into consumers’ homes,” said Mark Baum, FMI‘s senior vice president of industry relations and chief collaboration officer. “We must be vigilant about safeguarding our supply chain from counterfeiters and step up our efforts to stop organized retail theft.”
The study, “Brand Protection and Supply Chain Integrity: Methods for Counterfeit Detection, Prevention and Deterrence,” includes guidelines for manufacturers and retailers based on a survey of consumer packaged goods manufacturers across the globe and retailers across the U.S., as well as input from a committee of industry leaders in manufacturing and retailing. (read more…)