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Operations

Gluten-free products surging

 Feb. 16, 2015

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Menu

Redefining Tex-Mex

 By Kate Parham Kordsmeier on Feb. 16, 2015

Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.

Menu

Salads bulk up

By Marygrace Taylor on Feb. 16, 2015

The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.

People

Rachel Muñoz joins National Mango Board as director of marketing

Feb. 16, 2015

Muñoz will oversee marketing and public relations for the board’s consumer, nutrition, retail and foodservice programs, as well as manage trade shows.

Operations

Compass Group pushes for new models of food, foodservice innovation with 2015 goals

Feb. 13, 2015

World’s largest contract company is basing its principles on CIA’s Menus of Change.

Operations

Promoting healthy eating

Feb. 11, 2015

Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.

Operations

Unidine completes acquisition of FAME Food Management

By FSD Staff on Feb. 05, 2015

Unidine Corporation has completed its acquisition of Boston-based FAME Food Management, Inc. The purchase price was not disclosed.

Operations

Five things we learned at the industry’s Solutions 3 Conference

Feb. 02, 2015

It’s important for operators to understand growing trends in the foodservice industry, from using environmental nutrition to make smarter choices to adequately managing an increase in consumer allergens.

Operations

Ohio jail accepts proposals from Aramark for food services

Jan. 30, 2015

Despite bad publicity about the company’s food delivery services in state facilities, Lorain County officials say they have a good working relationship with Aramark.

Operations

What to eat: Voice of the people

By Paul King on Jan. 29, 2015

A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.

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