About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice Handbook. And they’re eager to share their strategies for helping others do the same.
Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.
FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial.
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.
Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.