Archive for foodservice SmartBlogs

New data sources, along with artistic product descriptions and a lack of classification standards, have dumped a mound of valuable but hard to interpret data on our doorstep. Now what?

We at Food Genius see food and think data. No matter if we’re looking at a menu, a receipt or an elaborate product description from a supplier, we see food terminology and think data.[…] Continue Reading »

Food companies and retailers that market to traditional concepts of mealtime behaviors are missing out on new opportunities emerging from the dynamic changes taking place in American culture (in general) and our eating culture (specifically).

Consumers’ eating isn’t as random as it seems. It is shaped by an emerging system of contexts and beliefs. Shifts in the culture and demographics of the U.S.[…] Continue Reading »

The Food and Drug Administration has finally released the menu labeling rules and regulations that restaurants with 20 or more locations will be required to follow starting at the end of 2015. While the long-awaited rulebook lays out what information restaurants and other foodservice locations will need to display, it also raises many questions about how operators will obtain correct nutrition information for all their offerings and how they will include these numbers on menus.[…] Continue Reading »

As consumer expectations continue to evolve, brick and mortar retailers are elevating experience. Clearly. They are not only fighting for your attention and your dollars. They’re also fighting for your stomach.

Retailers understand that they have to offer more than just goods and services in order to thrive. Consumers are perfectly comfortable skipping trips to the store, and ordering online has become common behavior.[…] Continue Reading »

Digital technology in the food world isn’t just about putting tablets on tables and giving smartphone users new ordering and payment options. It’s also about digital employee training programs that teach proper procedures, provide insights for human resource departments, boost sales and give employees a way to fit classes into their schedules without disrupting business.

“The biggest thing technology has brought is standardization,” said author and consultant Allan Barmak, whose firm creates custom training programs for businesses including restaurants.[…] Continue Reading »