Archive for foodservice SmartBlogs
Food is a powerful thing when it comes to triggering memories. Probably everyone can think of an experience that was at least partly defined by food eaten, whether it was a special occasion celebrated at a restaurant or a holiday eating a home-cooked meal with family. There are plenty of businesses that aim to deliver a memorable experience to consumers, and by not giving food and beverages the attention they deserve, some operators are missing an important opportunity to impress customers and keep them coming back.[…] Continue Reading »
Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute of America, the World’s Premier Culinary College.
What food trends do you see on the horizon for 2013, and what trend from 2012 are you ready to see die?
Well, first, let me say that I feel like the guy in the contact lens commercial, now that my long-term love affair with pork has become almost ubiquitous and commonplace.[…] Continue Reading »
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw record unit growth of 15% and planned to add 100 additional units. Jersey Mike’s currently has 750 locations open or in development in 30 states and the District of Columbia.
What was the greatest challenge for restaurants in 2012?[…] Continue Reading »
Mary Wilson is vice president of standards management for GS1 US. In this guest post, she imagines what life — or an industry — would be like without bar codes and explains how the foodservice industry is seeking same standards used for the retail and grocery industries.
While the bar code’s history dates back to the fifties, it wasn’t until the 1970s that the Universal Product Code became the grocery and retail industry’s standard for product identification.[…] Continue Reading »