IN TWO CORRECTIONS-RELATED ACCOUNTS: DVAL EYES QUALITY PRODUCT
- FOOD APPEAL: Concepts must be current for repeat business. // FoodService Director;03/15/2001, Vol. 14 Issue 3, p54
Deals with concept development in food service industry. Information on product portability concept; Details on some techniques to attract customers; Plans of the industry to offer value-added services.
- Market Intelligence. Clarke, John // Food Service;Oct2008, Vol. 6 Issue 9, p22
The article offers information on quality products available to the New Zealand foodservice sector. New Zealand seasonal apples are finishing. It is mostly U.S.-sourced produce at the moment. According to the author, California apples are their usual crap standard, low flavour, false colour,...
- In the best possible taste. Hughes, Michael // Marketing Week;1/3/2008, Vol. 31 Issue 1, p14
The article reports on the significance of producing exotic tastes in ensuring best possible taste that will satisfy the food choices of consumers in Great Britain. It has been proven that product choice is generally determined by the taste, enjoyment and quality of food and drink of consumers...
- Ring in the Old. Nessinger, Barbara T. // Prepared Foods;Feb2010, Vol. 179 Issue 2, p43
The article discusses foodservice industry trends for 2010. It states that 2010 sees a renewed focus on quality as against the 2009 focus on cost and value deals. Quality considerations include high-quality ingredients and preparations and classic food combinations. The article cites a number of...
- Putting provenance on the menu. // Irish Food;Winter2006/2007, p30
The article discusses the importance of provenance, quality and responsibility in the seafood industry in Great Britain. It is said that the importance of dedication to provide high quality, environmentally managed products is evident in the food service and retail sectors. According to the...
- YOU CAN'T BE TOO THOROUGH: KEEPING SEAFOOD SAFE. Riell, Howard // FoodService Director;3/15/2003, Vol. 16 Issue 3, p104
Addresses the challenge facing food service directors in ensuring the safety of seafood. Danger areas in preparing seafood; Factors to consider in determining the quality of fresh fish; Comments from food safety consultant G. Peter Healy of Creative concepts.
- WHAT'S YOUR RESPONSIBILITY?: PROTECTING FOOD TO-GO. Riell, Howard // FoodService Director;2/15/2002, Vol. 15 Issue 2, p104
Presents information on food packaging safety in food service (F/S) facilities. Importance of giving food product information to customers; Views of several F/S operators on food safety; Importance of maintaining product quality.
- Coming to America. // FoodService Director;6/15/2008, Vol. 21 Issue 6, p64
The article features Caswall Joseph, chef manager at EstÃ©e Lauder in Melville, New York, is presented. Joseph says his first job was at The Javits Convention Center as a runner. According to Joseph, he did not encounter any of the pitfalls where minorities are concerned. He points out that...
- Targeting of Ramsay leaves a bad taste. Lewis, Mark // Caterer & Hotelkeeper;4/24/2009, Vol. 199 Issue 4574, p5
The article presents the author's comments on the quality of food at chef Gordon Ramsay's kitchen in London, England. According to the author, his flagship restaurant in London's Royal Hospital Road was deemed not to be of sufficient quality to rank among the world's 100 greatest dining...