WHILE SAVING TIME, LABOR: PRE-MADE PIES THRIVE
- Easy-prep pies. Lassen, Mary // FoodService Director;2/15/97, Vol. 10 Issue 2, p138
Focuses on food service operators' use of prepared pies for their food service business in the United States. Fleet Bank chef manager Charles F. Spicer's use of frozen pies; Profiting from the take-home market; Scratch-baking method used at the State University of New York's Maritime College.
- 900 HMR customers speak up: What they say about sources of take-home. Blank, Christine // FoodService Director;08/15/97, Vol. 10 Issue 8, p100
Focuses on a survey conducted on 900 consumers nationwide about their perceptions of home-meal replacement (HMR) for the International Dairy-Deli-Bakery Association. Boston Market food's consistent lead in providing HMR needs; Percentage of customers said to be satisfied with Boston Market's...
- Reaching the next plateau of meals-to-go. Dwyer, Steve // Prepared Foods;June97, Vol. 166 Issue 7, p19
Focuses on higher-level home meal replacement (HMR) programs aimed at retrieving the food-away-from-home spending dollars surrendered throughout the 1990s to alternative formats in the United States. How supermarkets are showing signs of sophistication in HMR; Depth of competition between...
- MAKING LIFE EASIER WITH: PREPARED SOUPS. Fiss, Mary Lassen // FoodService Director;9/15/2002, Vol. 15 Issue 9, p86
Discusses the use of prepared soups by food service operators in the U.S. Statistical data on the popularity of soups in the country; Reasons of operators for using prepared soups; Information on several prepared soups offered in the U.S.
- Selling the sizzle. Turcsik, Richard // Progressive Grocer;Apr2000, Vol. 79 Issue 4, p113
Looks at the prepared food programs of several supermarkets. Superfoodtown in Whippany, New Jersey; Grasch Foods in Brookfield, Wisconsin; Mollie Stone's San Francisco, California store.
- in the know. // Prepared Foods;Nov2002, Vol. 171 Issue 11, p28
Presents updates on prepared foods in the U.S. as of November 2002. Results of a survey on the different aspects of casual foodservice; Findings of a report from NPDFoodworld in Port Washington, New York regarding breakfast meals.
- Preparing For Foodservice. // Prepared Foods;Nov2003, Vol. 172 Issue 11, p7
Announces the 110th anniversary of the "Prepared Foods" magazine. Original name of the magazine; Estimated 2003 sales of prepared foods to the foodservice segment; Reasons for the strong link between product development activity and foodservice sector.
- From freezer to plate. Alexis, Jennifer // FoodService Director;3/15/2003, Vol. 16 Issue 3, p60
Reports that the growing display-cooking trend on food services in U.S. universities and colleges has not usurped the need for or allure of prepared food products. Comments from Gerry Shehan, associate director of food services at Millersville University; Advantages of using prepared...
- The prepared advantage. Pearl, Anita R. // FoodService Director;3/15/2003, Vol. 16 Issue 3, p70
Reports that the trend toward frozen, pre-cooked products has helped food service directors in the U.S. with swelling populations and labor constraints in a number of ways. Range of dishes that can be delivered frozen; Reasons for the usefulness of prepared items; Examples of prepared items...