health

NRA Announces 2009 Kitchen Innovations

This year’s awardees will give the restaurant and hospitality industry new, state-of-the-art solutions to enhancing productivity, saving energy and water,...

United Fresh to Serve Up Salad Bar to Lawmakers

WASHINGTON, DC (Aug. 20) The United Fresh Produce Association is taking a seeing—or tasting—is believing approach to lobbying for inclusion of a national...

Films about food

(April 23, 2010)—While a freshman at the University of Kentucky,Chris Sammons found it was a hassle to get to agrocery store for the comfort food that...

CHICAGO (July21, 2010)—Last month's recommendations from the DietaryGuidelines Advisory Committee (DGAC) confirmed what Mintel's research andconsumers have...

MANITOWOC, Wis. (November 18, 2010)—As part of U.S. Foodservice's commitment to sustainable business practices, the company is completing a major lighting...

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.

Table salt was the go-to seasoning, but now chefs (and diners) are using crystals of different sizes, textures, colors and flavors.

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.”

“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.

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