News

The Why’s and Reasons for Tamper Evident Labels

Posted on 3rd Aug 2018

According to the market research organization NPD Group, in the past five years, revenue from restaurant deliveries jumped 20 percent, and the overall number of deliveries increased 10 percent. And it’s not just dinner. NPD also found that the number of quick-service breakfast and lunch deliveries have increased by 13 percent from 2012 to 2017. Against this backdrop, quick-service c … read more
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Four Ways to Get Quick-Service Workers On Your Team

Posted on 20th Jul 2018

In an earlier blog, we referenced a study that found that more than a third of quick service (frontline) workers in a fast-food chain never receive direct communication from corporate leadership. This lack of information can include everything from discussions on how to work with customers to menu and regulatory updates that everyone in the chain needs to be aware of. Further, … read more
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In the Food Service Industry, It’s All About Consistency

Posted on 13th Jul 2018

Restaurants have long been unofficial cultural ambassadors and have served as an outlet for new immigrants to make a good living and employ family and friends, according to Kim Palmer, a writer with Reuters America. “In the past 20 years, we have seen the rise of a variety of ethnic restaurants, from Thai to Cuban to Middle Eastern, and the entire food industry has benefited from th … read more
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How a Menu Command Center Can Keep Everyone in the Loop

Posted on 6th Jul 2018

According to a study reported in Quick Service Restaurant (QSR) Magazine, 34 percent of fast food restaurant workers at a franchise fast-food restaurant—those taking drive-thru orders or who are otherwise on the front lines—rarely receive direct communications from corporate headquarters about the brand, its culture, menu or operational updates, or similar critical information … read more
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Tips for Keeping Catered Food Chilled and Safely Stored

Posted on 29th Jun 2018

In the catering industry, food items are often cooked off-site in a commercial kitchen and then delivered to wherever the catered event is being held. In such cases, food items will invariably need to be stored anywhere from one or two to several hours. This is when caterers must be very careful. Most cooked foods must be kept chilled to prevent bacteria from developing— … read more
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Some Fundamental Differences Between Food Labeling in the US and Europe

Posted on 22nd Jun 2018

When they were first introduced about four years ago, the food labeling requirements of food products marketed in the European Union (EU) were designed to be similar to those in the US, and to address what were referred to as “international standards.” But now that the EU system (pictured) is in place, the food service industry is finding that the two systems have quite a few differ … read more
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Four Ways to Ensure Gluten Free Food is Gluten Free

Posted on 15th Jun 2018

A  recent study by the New England Celiac Organization (NECO), found that many students with celiac disease would not recommend their college due to the fact that they found it hard to find genuinely gluten-free food on campus. So that we are all on the same page, celiac disease is an intestinal disease that often causes abdominal pain, bloating, diarrhea, fatigue, even … read more
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The Bodybuilder, the Diet, and Nutritics

Posted on 11th Jun 2018

Unless you are—or have been—a competition bodybuilder, you may not know what it’s like to get the physical appearance and degree of muscularity necessary to compete in a bodybuilding contest, especially during the two to three months before the show. Along with the daily ritual of resistance training and cardiovascular exercises, many competitors start “manipulating hydration,” as … read more
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Obesity, the Military, and Menu Management Systems

Posted on 1st Jun 2018

The 2018 budget recently passed by Congress calls for increasing the size of the military by about 26,000 people by October 2019, and up to 53,000 by 2023. However, increasing it by more than 50,000 troopers may prove more difficult than many suspect—and for a surprising reason. The problem is that there are just too many overweight—if not obese—people in the 17 to 24 age … read more
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Adjusting to the Changing Supermarket Industry

Posted on 24th May 2018

In 2017, when it was announced that Amazon.com had purchased Whole Foods, many believed it would revolutionize the grocery store industry, ultimately benefiting the consumer. While few experts are willing to question the business savvy of Jeff Bezos, CEO of Amazon.com and now the wealthiest person in the world, some are saying the move may not pay off as well as expected. Why? … read more
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