Food & Beverage BlogsPresented ByOracle
Menu labeling mandate pushed back one year
by Betsy Craig — pres, menutrinfo.com
Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster…
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Waste not, want not, profit more
by John Krebs — President, Axis Purchasing
In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.
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Make every year count
by Betsy Craig — pres, menutrinfo.com
At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took…
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Bigger isn't always better: the case for limited menus
by Darrel Suderman — President, Food Technical Consulting
Limited menus for QSRs and fast casual restaurants have financial and operational benefits.
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Is your restaurant green?
by Ed Zimmerman — President, pizza.com
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a…
read nowA 30-brand restaurant tour of Australia
by Darrel Suderman — President, Food Technical Consulting
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in…
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Gluten-free beer finds its way
by Betsy Craig — pres, menutrinfo.com
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the…
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What's in your kitchen?
by John Krebs — President, Axis Purchasing
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
read nowJust Mayo vs. Mayonnaise: How the FDA restricts food innovation
by Darrel Suderman — President, Food Technical Consulting
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more…
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In times of doubt, think outside the nutritional box
by Betsy Craig — pres, menutrinfo.com
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…
read nowA case for produce management
by John Krebs — President, Axis Purchasing
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
read nowWhat are Any’tizers, Tanglers, Frisnacks or Wrappetizers?
by Darrel Suderman — President, Food Technical Consulting
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
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Exploring the role of whole grains in the food industry
by Nate Riggs — CEO / Owner, NR Media Group
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
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5 Reasons Beef Fits Fast Casual [infographic]
by Cherryh Cansler — Publisher, FastCasual.com
This infographic shows how beef menu items can help increase traffic and check spend at fast casual restaurants.
read nowInnovation at Korean Food Industry Show & Asia Food Forum
by Darrel Suderman — President, Food Technical Consulting
One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.
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The Sustainability playground: consumer drivers
by Suzy Badaracco — President, Culinary Tides Inc
Does your company have the ability to make the consumer feel safe?
read nowThe great bacon shortage
by Ed Zimmerman — President, pizza.com
Meat prices will rise next year; keep your customers aware, manage your menu prices and promote items that use less animal protein.
read nowThe sustainability playground: sustainability defined
by Suzy Badaracco — President, Culinary Tides Inc
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
read nowGame changers and shapers inspiring product development and innovation Part 2
by Suzy Badaracco — President, Culinary Tides Inc
Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.
read nowThis Olympian doesnt want to be on a Wheaties box
by Betsy Craig — pres, menutrinfo.com
Gold medalist learns new non-carb diet and realizes positive results.
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