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menus

Hilton gets healthy

Paul Keeler, a foodservice veteran at Hilton Hotels Corp., wants to be clear: The company's new menu enhancements aren't fashioned after a specific diet or guru.

The single-product concept

While many newcomers are clobbering themselves to assemble huge menus that try to be all things to all people, quite a few entrepreneurs are going the time-honored route of picking just one thing and trying to do it right.

HOUSTON - While its net earnings increased 8.2% to $225.9 million for the first quarter of its fiscal year 2005, Sysco Corp. here also announced that it...

ELK GROVE, IL. - Clark National, Inc., an ID Top 50 broadline foodservice and paper jan/san specialist here, released today version 2.0 of its FoodTracker...

The Restaurant Growth Index ranks U.S. metropolitan areas, from the best prospects on down, based on statistical predictions of a restaurant's success.

IRVING, Texas - Richard Schnieders, chairman and ceo, Sysco Corp., Houston, in a speech to the Business Council here today, observed that the foodservice...

Two new studies are calling for the disclosure of nutritional information on restaurant menus and a curb on food advertising aimed at children as partial but important ways to combat juvenile obesity.

Once upon a time, chefs relied on the foods grown in their own backyards, on their own farms, or obtained at the local farmer's market.

HOLTSVILLE, NY - J. Kings Food Service Professionals, Inc., an ID Top 50 distributor, raised more than $50,000 at its annual Golf Classic to help support the...

NEW YORK - In a speech before members of the Institute of Food Technologists, the acting commissioner of the Food and Drug Administration summarized the...

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