Food
Menu innovation drives restaurant visits
Growth in the restaurant industry will come near-term from grabbing market share from other concepts, said Warren Solochek, vice president of foodservice for The NPD Group.
Three Companies Join IFDA Korea
(May 8, 2013)—This week, the IFDA announced that M's Food System, as well as Daesang Corp. and its affiliate Daesang BestCo, have joined the association as...
Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game. Corporate events and high-ticket expense account dining have dried up. Weddings and other social events are smaller in size and budget. Fancy and formal are out; casual, creative and flexible are in. Caterers' new marching order: Do more with less—a lot less.
Foodservice catering is gathering strength and rebounding, and the forecast looks bright through 2012. Signs of recovery began in 2010, due to aggressive expansion into the catering space by limited-service establishments, the return of business event-driven spending and a healthier consumer outlook.