TAKE-OUT IN CORP. DINING: Packaging ensures sales
- B&I cafeteria prices show `gradual' rise vs. last year. // FoodService Director;06/15/97, Vol. 10 Issue 6, p8
Comments on the increase in prices of B&I foodservice operations in the United States in 1997 as compared to that of 1992. Information on a study which was conducted; Factors which attributed to the price increase; Details on products which have experienced the most increases.
- 1.2 million small employers start. // FoodService Director;06/15/97, Vol. 10 Issue 6, p28
States that commencing July 1, 1997 foodservice companies in the United States will be required to begin Federal payroll tax payments by means of electronic deposit to disregard the coupon deposit system which is used by the companies. Impact of the change on small companies; Penalties for the...
- Seeking to extend incentive. // FoodService Director;06/15/97, Vol. 10 Issue 6, p28
States that the foodservice industry lobbyists are requesting the United States Congress to expand the Federal Work Opportunity Tax Credit (WOTC) program. Reasons for requests; Impact of the proposal made by the industry on unskilled workers; Changes which would be made to the program if the...
- What makes a "Best Onsite concept"? // Food Management;Jan2007, Vol. 42 Issue 1, p24
The article presents an invitation for nomination for the Best Onsite Concepts competition by the "Food Management" periodical.
- Eating to the beat. Sparshott, Jeffrey // Warsaw Business Journal;3/4/2002, Vol. 8 Issue 9, p18
Introduces the Zuraw food service industry in Zurawia, Poland. Descriptions of the atmosphere and place; Emphasis on the choices and variety of foods; Details on the services and promo offerings.
- A delicious team. France, Cindy // Camping Magazine;Jan/Feb96, Vol. 68 Issue 3, p23
Presents tips from camp directors on how to get the most out of their relations with their food staff and to keep those customers coming back for more. Show you care; Communicate with customers through your menu; Give managers and cooks budget guidelines.
- Avoid deja vu by learning from the past. // Nation's Restaurant News;01/20/97, Vol. 31 Issue 3, p32
Opinion. Cites common management-related mistakes committed by food service operations in the past. Failure to consistently execute the basic principles of management; Poorly executed growth; Marginal unit economics; Failure to provide value; Management complacency when the business is successful.
- Strengths, weaknesses, opportunities...and more opportunities. // Food Management;Jan1998, Vol. 33 Issue 1, p42
Analyzes the prospects for the different segments of the noncommercial food service industry in the United States for 1998. Need to put more emphasis on the positive side; Two different customer bases for food service at retirement centers; Opportunities offered for food service operators at...
- And now, efficient foodservice response. // Snack Food & Wholesale Bakery;Apr98, Vol. 87 Issue 4, p14
Focuses on an initiative called Efficient Foodservice Response aimed at eliminating waste, inefficiencies and duplication in the foodservice supply chain in the United States. Projected savings in the short run; Difficulty of controlling new product introductions; Need for leadership and...