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health

Restaurant Industry Outlook Strengthened in June as RPI Rose Above 100

 By Restaurant Business Staff on Jul. 31, 2011

WASHINGTON (July 29, 2011 - PRNewswire-USNewswire)—Driven by stronger same-store sales and traffic levels and a more optimistic outlook among restaurant...

Interviewing candidates in a buyer's market

 By Tama Murphy and Culinary Institute of America on Jan. 01, 2012

Preparation is the key to selecting the candidate who will best meet today’s needs and tomorrow’s strategic opportunities. Ultimately, you want to surround yourself with passionate employees who provide the best products and services for your customers and maximize profits for your business. So in the interviewing process, you want to be on the lookout for people who have the right combination of “can do” and “will do.”

Consumer Trends

The news in natural

Apr. 10, 2012

“Back to basics” was the overriding theme at the most recent Natural Products Expo, held in March in Anaheim, California. Here are some of the health, organic and natural food trends spotted at the Expo.

Sysco to acquire SERCA, Canadian national broadliner, (USD$1.4-billion)

By Restaurant Business Staff on Dec. 05, 2001

Sysco Corp., Houston, has signed a definitive agreement to purchase for CAD$440 million cash (USD$278 million) substantially all of the assets of Toronto,...

Food

Soft drink refresh

By Thomas Henry Strenk on Aug. 01, 2012

Chia is the new superfood. Yes, that chia, of the “pet” craze in the 1980s. Favored by the Aztecs, this herb is still popular in Mexico, where the whole seeds are mixed with fruit juices to make chia fresca.

ID Innovator Costa: Niche Produce Distributor, Processor

By Restaurant Business Staff on Nov. 24, 2003

When Manuel Costa was thrust into running the successful fresh fruit and produce distributorship that his father had founded, he soon realized that his...

Consumer Trends

What your customers consider healthy

Mar. 13, 2013

Consumers' perception of what is considered healthy eating at restaurants is changing. Patrons are taking more of a balanced and personal approach; they're seeking out better-for-you foods offset by occasional indulgences. And health-halo claims like "local," "natural," "organic," "sustainable," "whole-wheat" and "free-range" are increasingly driving food choices, according to Technomic's Healthy Eating Consumer Trend Report.

USDA: Science-based Policies Reduce Some Food-borne Illness

By Restaurant Business Staff on Apr. 30, 2004

WASHINGTON, DC - The U.S. Department of Agriculture stated that its science-based policies to combat deadly bacteria in meat, poultry and egg products are...

Come on get happy

By Amanda Baltazar on Aug. 27, 2013

“If you’re happy in your job, you’re less likely to quit,” says Shawn Achor, one of the designers and teachers of Harvard University’s Happiness course, and author of Before Happiness, to be published this month.

CSPI: Government guidelines too vague

By Restaurant Business Staff on Sep. 29, 2004

The Center for Science in the Public Interest and several nutrition experts have criticized the USDA's Dietary Guidelines Advisory Committee as being too vague in its nutrition messages.

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