FoodCapsule: How operators rate health trends
- For majority, wider choice range is best. Weisberg, Karen // FoodService Director;2/15/97 Supplement, Vol. 10, p16s
Reports that food service operators in the United States are satisfying a broader range of costumers by offering a wide range of choices and indicating those considered as healthy food. Identification of lowfat and vegetarian recipes; Selection of recipes from computer programs and cookery...
- 71% rate 'health' profitable. // FoodService Director;02/15/99, Vol. 12 Issue 2, p70
Examines the progress in the promotion of healthy food options by food service operators in the United States. Offer of healthy options by 71 percent of operators; Offer of low-fat, low-calorie and low-sodium food items; Other top-promoted health categories; Servings of fruit and fruit juices;...
- Building daily awareness. // FoodService Director;02/15/99, Vol. 12 Issue 2, p74
Reports on the strategies of Southwest General Health Center in Ohio in promoting health foods at its food service facility. Increase in the number and varieties of health foods; Description of programs such as Weight Watchers, Dining Light, Sacred Heart's Healthy Living and Lean Cuisine.
- Consumer survey. // Nation's Restaurant News;03/16/98, Vol. 32 Issue 11, HMR news p18
Presents the results of `Nation's Restaurant News' custom research study of United States consumers about their opinions, purchasing behavior and concerns about home meal replacement (HMR). View that restaurants offer better quality HMRs than supermarkets; HMR customers' monthly spending;...
- `Celebration escalation' theme of AmEx confab. Howard, Theresa, // Nation's Restaurant News;06/09/97, Vol. 31 Issue 23, p72
Discusses the consumer-lifestyle trends impacting the foodservice industry in the United States in sales, performance and concept development, according to discussions at the 1997 American Express Breakfast Briefing in Chicago, Illinois. Customer satisfaction; Continued strong work ethic;...
- As appetites mature, foodservice will grow. // Packaging Digest;Jan2001, Vol. 38 Issue 1, p6
Discusses the impact of the growing population of older consumers on the food service industry in the United States. Annual growth rate of the foods industry between 2000 and 2010; Rise in demand for full-service restaurants; Increase in purchases of pre-prepared foods.
- More campuses step-up labeling. // FoodService Director;02/15/99, Vol. 12 Issue 2, p76
Reports on the health food promotion and information programs by college food service operations in the United States. Food offers by the University of Notre Dame in Indiana, the University of Wisconsin in Whitewater and the University of California in Santa Barbara and San Diego; Labeling of...
- A recent study finds that restaurants promote more low-calorie specials on Tuesday than any other... // FoodService Director;09/15/98, Vol. 11 Issue 9, p34
Details food service executives' strategies for promoting healthy food items in their restaurants. Respondents include Kevin Ronayne, director of support services for Hamot Medical Center in Erie, Pennsylvania; Bill Mellette, executive chef for Elf Atochem in Philadelphia, Pennsylvania; Brigham...
- Fine dining's unappetizing summer. Prewitt, Milford // Nation's Restaurant News;8/12/2002, Vol. 36 Issue 32, p3
Reports on the status of the restaurant industry in the U.S. as of 2002. Three-night-a-week operating schedules of some restaurants in Florida; Buying behavior of customers; Impact of the recession on the industry; Sell-everything mentalities of investors.