U.S. Foodservice Named Outstanding Distributor and Best Partner by National Health Care Network
ROSEMONT, IL (March 9, 2010 - Vocus/PRWEB)—U.S. Foodservice has received top honors as an industry leader in foodservice distribution to healthcare...
RLC roundup: Rays of hope in industry forecasts
As the presentations flashed on the giant screen at CSP’s Restaurant Leadership Conference in Scottsdale, Arizona, this April, stirrings of optimism rippled through the crowd of 1,000 attendees.
As restaurateurs are we our own worst enemy? The question is not meant to be rhetorical. In fact, I hope it spurs conversation and generates answers from many different viewpoints. From my perspective, the answer is an overwhelming yes. And if we don’t change, our industry is at risk of losing its place as a cornerstone of our economy.
Do customers really eat the low-fat, low-calorie, low-sodium foods they claim they want restaurants to serve? According to the 2010 Healthy Eating Consumer Trend Report developed by food industry consulting group Technomic, almost 50% of the 1,500 consumers surveyed claim to want healthier foods, but only 25% actually consider nutrition when dining out.