I read an article last week, posted on The Gothamist, an online blog/newspaper covering New York City, about the Department of Health inspections at Fordham University. (According to a friend of mine, an archivist with the university, the article apparently borrowed extensively from Fordham’s online student newspaper.)
Last week, I had the pleasure of speaking before the biennial meeting of the Food Service Management Educators Council at the National Food Service Management Institute at the University of Mississippi. The members are faculty of universities around the country with Hotel, Restaurant and Institutional Management programs.
I love receiving letters from readers, even when they point out an error or other embarrassing situation. I enjoy them because it tells me two things: that people are actually reading the publication, and that they value the magazine enough to call out our faults.
A New Jersey man, with the support of the Center for Science in the Public Interest, has sued Denny’s Corp. over the levels of sodium in its menu items. Nick DeBenedetto, who according to the suit suffers from hypertension that is controlled by medication, wants Denny’s to disclose the amount of sodium in all its menu items and place a warning about high levels of sodium on the menu.
Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute (NFI) indicate that consumption is up 11 percent...
Speed of service, variety, food quality and efficiency are all crucial in any successful foodservice operation. Needless to say, equipment can make or break you. Fortunately, innovative new equipment is coming to market to give you quality and flexibility you never thought possible.
Category Management principles can help you understand your customers better, determine which products and brands appeal to them most and merchandise them the best way. Today, more than ever, you need to put the right products in your customers’ hands.
Consumers today are getting smart about their health, and your patrons expect to see healthy choices alongside the not-so-healthy ones. As they wise-up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.