- RECIPE FOR CROWD CONTROL. Carr, Kathy Ames // Crain's Cleveland Business;8/23/2010, Vol. 31 Issue 33, p13
The article focuses on how several catering companies are emphasizing on managing special diets and menus for their guests.
- Hot weather forces caterers to cool down and lighten up. Loda, Robyn // New Orleans CityBusiness (1994 to 2008);05/14/2001, Vol. 21 Issue 47, p34
Reports the impact of weather changes on the catering services in New Orleans, Louisiana. Response of restaurants to the natural cycles; Request of clients for changes in the menu; Combination of foods to suit the taste of customers. INSET: Ins and outs of raw fish.
- Casual dining gets serious. Lockyer, Sarah E. // Nation's Restaurant News;10/5/2009, Vol. 43 Issue 37, p52
The article reports on the decline of casual dining restaurants due to economic downturn in 2009 in the U.S. Accordingly, casual dining restaurants are the largest section of the restaurant industry which reduced their units from 169,279 in 2008 to 168,566 in 2009. Improvement of menu offerings,...
- Contractors compete with value deals, wellness items. ELAN, ELISSA // Nation's Restaurant News;7/26/2010, Vol. 44 Issue 15, p50
The article focuses on how several restaurant chains in the U.S. are offering more value deals, upgrading menus and increasing wellness and sustainability offerings to increase their sales during the recession. Charles LaMonica, executive vice president of New York-based Restaurant Associates...
- Where lunchtime diners act as guinea pigs. Spiselman, Anne // Crain's Chicago Business;5/27/2002, Vol. 25 Issue 21, p59
Features the Backstage Bistro restaurant in Chicago, Illinois. Variation on the menu patterns; Ingredients used in the appetizer served; Description on the food quality and ambience of the place.
- Dim sum brings a 'little bit of heart' to American menus. Elan, Elissa // Nation's Restaurant News;11/26/2001, Vol. 35 Issue 48, p29
Focuses on the popularity of Chinese appetizers Dimsum among the menu of the restaurant industry in the United States. Feature of different vegetarian spring roll; Identification of dimsum items; Monthly rotation of menu.
- The fresh advantage. Adshead, Antony // Caterer & Hotelkeeper;4/5/2007, Vol. 197 Issue 4470, p12
The article reports that caterers in Great Britain have capitalized on using fresh local seasonal produce when developing menus as a means of communicating to customers of their support to local businesses and also as a valuable marketing tool. Hilton hotels are going through a complete menu...
- MENU PLANNING STRATEGY BASED ON ECOLOGICAL FOOTPRINT. Vintila, Iuliana // Environmental Engineering & Management Journal (EEMJ);May2010, Vol. 9 Issue 5, p731
The ecological footprint analysis (EFA) was conducted in order to analyze the environmental impact of improved catering processing system by using an increasing amount of 15-25% regional organic foods and 50% less amount of meat in the daily meals created for "Dunarea de Jos" University Galati...
- Remarkable Service. Ramsey, Lindsey // FoodService Director;10/15/2009, Vol. 22 Issue 10, p26
The article features Jon Lewis, director of dining at Ball State University in Muncie, Indiana. He has improved food service at the university by implementing the Remarkable Service Program which recognizes outstanding employees and empowering them with new meal plans. Lewis increased...