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Krispy Kreme to Sign Distribution Agreement with Sysco Corporation

WINSTON-SALEM, N.C. (March 23, 2011 - PR Newswire)—Food distributor Sysco Corp. and Krispy Kreme Doughnuts Inc. have entered into a supply chain agreement,...

Compass Group Partners With USDA/CNPP Nutrition Communicators Network

CHARLOTTE, NC (September 6, 2011)—Compass Group has signed on as a ‘National Strategic Partner’ in the USDA’s Center for Nutrition Policy and...

A very cool idea this week from a startup service that both helps customers eat less and feeds the needy. McDonald’s Australia has an idea to surprise would-be Hamburglars. And in New York City the unthinkable happens: Chinese takeout… changes. It’s the first sign of the apocalypse in this installment of The Week in Ideas.

Every chef needs to have a few “go-to” desserts in his or her repertoire, and none is more important than chocolate mousse. The versatility of this preparation is enormous, as chocolate mousse on its own can fill a need for the simplest bistrostyle dessert, while the same recipe could also be turned into a layer in the most sophisticated glazed entremet. An understanding of the basic techniques involved in preparing it will help ensure success with each attempt and eliminate the possibility for mistakes.

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

May is National Burger Month and many restaurants are celebrating with promotions of the all-American favorite. In addition to grilling up specials, Hard Rock Cafe conducted a survey of their fans around the globe to get a handle on international burger-eating habits.

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

The sales trainee was trying to explain his failure. "You know," he said to his manager, "you can lead a horse to water, but you can't make him drink."

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