Market Volume Inches Up
- Swedish forecourt stores: per site sales to break E1 million by 2007. // MarketWatch: Food;July 2004, Vol. 3 Issue 7, p12
Reports on developments concerning the food industry and trade in Europe as of July 2004. Growth of the Swedish forecourt store market; Disposable income levels in Southern Europe.
- The Color of Sustainability. King, Paul // FoodService Director;5/15/2008, Vol. 21 Issue 5, p16
The author reflects on the growing importance of the issue of sustainability among food service industry players in the U.S. He argues that rising food and fuel prices are the catalysts for the sustainability effort. He cites two questions to ponder as food service operators try to balance their...
- On the MENU. Campbell, Liz // Foodservice & Hospitality;Feb2004, Vol. 36 Issue 12, p22
Examines key considerations in cooking seasonal foods and products and its implications for the food service industry. Advantages from creating seasonal menus for chefs and food suppliers; Problems that relate to vegetable and food freshness and quality; Seasonal fruits and vegetables;...
- IN BRIEF. // Food Manufacture;May2005, Vol. 80 Issue 5, p119
This article presents news briefs related to food industry and trade. Coors, the lager dominated US brewer, didn't win too many fans in the real ale fraternity when it took over Bass's brewing interests in 2002. But the Carting and Caffrey's maker is working hard to prove its commitment to a...
- Introduction. Brown, Douglas Robert // Complete Guide to Securing Your Own U.S. Patent: A Step-by-Step ;2007, p155
The article introduces a series of topics in Section 3 of the book "The Food Service Manager's Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses," by Douglas Robert Brown. It includes strategies and tips on how...
- HÃ¤ndler kÃ¤mpfen trotz guter ZuwÃ¤chse. Mend, Jan; Schulz, Hans-Jürgene // Lebensmittel Zeitung;6/28/2013, Issue 26, p4
The article discusses the economic performance of the German food industry with special attention to the rising food prices, the industry's business revenue, and increasing labor and energy costs. Other topics mentioned in this article include growth of the food industry, the influence of the...
- CUTTING CATERING'S LABOR. Friedland, Ann // Food Management;Apr2000, Vol. 35 Issue 4, p70
Part II. Gives advice on reducing labor costs in the food service business. Reduction of the menu items; Incorporation of convenience products into the catering mix; Recruitment of students as temporary staff.
- Southwest is top-paying mkt. segment. // FoodService Director;12/15/99, Vol. 12 Issue 12, p56
Discusses what is expected of the food service industry by B&I operators in the year 2000. How employees see their career despite some problems in the industry; Reason behind the control of B&I operators towards labor costs.
- Volunteers slash labor bill at Colubus Civic Center. // FoodService Director;02/15/98, Vol. 11 Issue 2, p62
Reports that the Columbus Civic Center (CCC) in Georgia is decreasing its foodservice labor-costs. How the CCC is decreasing the costs; Details on an employee training program which was designed to provide faster and courteous customer service; Indication that the CCC was formerly the Municipal...