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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 23
Operations

What now for Sysco-US Foods?

No sooner did the judge hand down his decision than Sysco alerted the industry and investors that it would devote a few days to exploring its options.

Operations

Judge calls off Sysco-US Foods merger

Sysco acknowledges that it may end its attempt at a merger, but says it will study the matter for several days.

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7 takeaways from the CIA’s Menus of Change conference

The three-day dive into ways of fostering health and sustainability yielded what one speaker termed a “bowl of noodles” of foodservice ideas and issues.

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Hillary Clinton pledges to support push for $15 wage

The Democratic Party hopeful says she wants a living wage for hourly foodservice workers.

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OSHA airs recommendations for transgender employees’ bathrooms

The agency suggests unisex facilities, but stresses that it is merely advising the set-up, not requiring it.

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7 restaurant trends every FSD should know

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

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Study finds drug abuse highest in hospitality

The government report found that one in five foodservice and hotel employees had used illicit substances in the prior month.

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NACUFS decides to stick with Indianapolis, citing changes in controversial law

The organization of college and university feeders will proceed with its annual convention in July.

Menu

Menu trends from day two of MenuDirections

Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.

Menu

MenuDirections attendees tour restaurant trends

Keynoter Gerry Ludwig took attendees of MenuDirections on a virtual culinary tour Monday, recounting the new directions he spotted while visiting 92 trend-shaping restaurants in three cities during a stretch of 17 business days.

MenuDirections 2013: Day Two Highlights

It’s not a routine conference when the speaker reaches for the severed pig’s head on the counter and lifts off the face, explaining he’d carved it free earlier so he’d have time to saw apart the carcass that’d been parted from the skull (“The brain’s still in there, but that’s okay.”)

Cooking (and almost cussin') with Chef Jet Tila

Celebrity chef Jet Tila demonstrated the ease of removing calories, fat and salt from popular dishes during a cooking demo at MenuDirections, but not all of his instruction can be revealed here, this being a family blog.

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