SEEKING MORE DINERS: LTC EYES HEART HEALTH
- Sides take the Spotlight. Shea, Maggie // Chef Magazine;Oct-Dec2010, Vol. 54 Issue 9, p14
The article offers information on the sales promotions in the food services industry. It reports on the use of side dishes prepared by chefs of several restaurants including Bradley Dickenson of Pearl Bar & Dining and Steven Satterfield of Miller Union. It also presents the creation of Ã la...
- Casual dinnerhouse outlook remains gloomy for 2007. Lockyer, Sarah E. // Nation's Restaurant News;1/15/2007, Vol. 41 Issue 3, p1
The article reports that the financial outlook for 2007 for casual-dining restaurants was not encouraging. According to the article, some companies were filing for bankruptcy due to inadequate sales and strong competition. Analysts downgraded several companies' stocks. Companies were buying back...
- Keeping Up With the New School. // Food Management;Feb2004, Vol. 39 Issue 2, p73
Features Palm Coast High School Cafeteria at Flagler County Schools in Daytona Beach, Florida. Design elements; Results; Seating; Staff; School enrollment; Average daily reimbursable lunches sold; Average daily a la carte sales; Reimbursable lunch stations; Opening; Cost.
- SCHOOL LUNCH PROGRAM: Health researchers slam a la carte menus in school f/s... // FoodService Director;8/15/2003, Vol. 16 Issue 8, p16
Provides information on a study which revealed the effect of serving a la carte menu in schools on the nutrition of students. Comparison of the dietary habits of students who were served with the menu from those who were not; Types of a la carte menu items that should be promoted; Factors...
- Competitive foods grow. Salkin, Stephanie // FoodService Director;10/15/2005, Vol. 18 Issue 10, p33
This article provides information on the availability of competitive foods in schools, according to a report from the U.S. Government Accountability Office. Nearly 30 percent of high schools generating the most revenue from competitive food sales raised more than $125,000 per school during...
- Gustavus College Introduces GustieWare. // FoodService Director;9/15/2008, Vol. 21 Issue 9, p14
The article reports on the free availability of reusable takeout containers, called GustieWare, for all students at Gustavus Adolphus College in Saint Peter, Minnesota. When the dining services department implemented an Ã la carte/declining balance meal plan, the unintended consequence or...
- A la carte to grocery cart: Well-planned branded products can help chefs ring up added sales. Lang, Barbara // Nation's Restaurant News;7/5/2004, Vol. 38 Issue 27, p20
Focuses on the increased number of restaurateurs entering the food manufacturing business in the United States. Factors that influenced the emergence of the trend; Issues that should be considered by restaurant owners before entering the food manufacturing business.
- More health in store. // FoodService Director;5/15/2004, Vol. 17 Issue 5, p6
Reports on the sales growth of an a la carte market at Miami University in Ohio since the expansion of its food offering and seating area. Comments from Bill Moloney, director of student dining; Rise in its check average; Brand of health-oriented food available at the Greystone market.
- BON APPETIT. Sloat-Sencer, Jackie // Foodservice & Hospitality;Jan2012, Vol. 44 Issue 11, p4
Then article focuses on the efforts of foodservice industry in Canada to expand their brand offerings in 2012 with the evolution of flavour palates. It mentions the open-concept kitchen at Extreme Brandz which will offer a variety of sandwiches, pastas and salads while Jamie Kennedy on the Falls...