Social media and how to use it is quickly becoming one of the hottest topics in non-commercial foodservice. I will be presenting a talk on the subject at the upcoming HFM conference in Indian Wells, Calif., and SFM has Michael Atkinson, founder of foodservice social media site FohBoh, on the program at its national conference next month in San Francisco.
It is amazing how time manages to get away from us, particularly when a holiday rolls around. Here it is, the first full week of July, already 10 days since we gathered together 12 college and university foodservice professionals in Austin, Minn., for a meeting of the minds. It seems like only a couple of days has passed.
Conference season has hit its stride, and the frequent flyer miles are piling up. ASHFSA, NACUFS, HFM, SFM and more are on my agenda, but none of them are as fascinating as the week I just spent at the University of Massachusetts.
We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?
Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.
How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?
Portability, or grab and go, is on the rise, with many customers choosing to take away nontraditional to-go items, like made-to-order dishes, according to FoodService Director's 2008 Portability Study...