WITH BRANDED PRODUCTS: Army, Air Force launch grab-go breakfast
- Brands march to the front line. // Nation's Restaurant News;09/06/99 Supplement, Vol. 33 Issue 36, Brands in foodservice. p4
Discusses the use of branded military foodservice as a recruitment tool in the United States. Winning new recruits with better food; US Army garrison dining facilities; Leverage of the brands; Front-of-house and back-of-house brands; Selling easy to prepare products to the military.
- MSs spice up home economics class. Benson, Robert // All Hands;Jul95, Issue 939, p47
Focuses on the experiences of five mess management specialists from Naval Computer and Telecommunications Station in Hawaii during a visit over a local high school's home economics class. Chance for students to get hands-on experience.
- As military enlists brands, are Army cooks an endangered species? King, Paul // Nation's Restaurant News;4/28/2003, Vol. 37 Issue 17, p28
Comments on the impact of the enlistment of the brands of foodservice companies on the military foodservice in the U.S. Cancellation of the contract of Sodexho with the Marine Corps; Creation of the Sprazzo kiosk for the base personnel and soldiers; Expansion of meals-ready-to-eat.
- Lackland, Patrick Air Force bases take home top Hennessy Awards. Walkup, Carolyn // Nation's Restaurant News;6/19/95, Vol. 29 Issue 25, p56
Reports that Lackland Air Force Base in Texas and Patrick Air Force Base in Florida won the 1995 Hennessy Awards Trophies, the top honors for the Air Force foodservice programs. Special award winners; Winners of the Hennessy Travelers Association Award of Excellence; Keynote speaker;...
- ARMY GOES GOURMET. Wilson, Jim // Popular Mechanics;Oct2000, Vol. 177 Issue 10, p68
Focuses on the Meal Ready to Eat (MRE) food of the United States military. Comparison of MRE food to airline food; Qualities of MRE food; Taste of foods included in MRE.
- Letter from the Publisher. Gould, Alan // Nation's Restaurant News;10/8/2001 Supplement, Vol. 5 Issue 2, p3
Focuses on the relation of great brands to the services of foodservice operators. Success of foodservice operators; Creation of distinctiveness and mold top-grade reputations; Elevation of top-brand status.
- Building with BRANDS. // Nation's Restaurant News;10/8/2001 Supplement, Vol. 5 Issue 2, p6
Focuses on the impact of brands on food servicing. Reinforcement of personality and quality perception; Increase of sales and repeat visits; Enhancement of savings in labor, portion control, storage and inventory. INSETS: HOW TO GET THE MOST FROM TOP BRANDS;SWEET STREET/INNOVATIVE DESSERTS:...
- Branded offerings soar in noncommercial. // Food Management;Dec97, Vol. 32 Issue 12, p10
No abstract available.
- Marketcapsule: Fast-food brand penetration. // FoodService Director;2/15/97, Vol. 10 Issue 2, p16
Presents a chart reflecting fast food brand penetration in the food service industry in the United States.