Second Annual "The Best..."

Retail

The Best, F'Real shake Takeout concept I’ve seen in the last year
We’ve had outstanding success with the F’real classic milkshakes, fruit smoothies and frozen cappuccinos. We have had good sales since we opened this in our Munchy Mart c-store in September.
—Hal Brown, director of dining services, University of Northern Colorado, Greeley, Colo.

The best retail concept I’ve seen
Wegmans Retail Food Service. From the focus on local farms, to being one of Fortune’s top 100 companies to work for in the USA, they always strive for excellence. They have the best varietyof any supermarket. They have an eatery where you can get pizza, made-to-order subs, a pasta bar, carving station and a great salad bar. Their selection of freshly made, take-home dinners for busy families is fantastic. Plus, they are really involved in each community they are in.
—Mark Bordeau, senior director of foodservice, Broome-Tioga BOCES, Binghamton, N.Y.

The best retail menu item we’ve developed
Our most popular deli item is a wrap station with the bread base coming from lavosh.
—Shawn LaPean, executive director, Cal Dining, University of California, Berkeley

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources