TITLE

Bountiful Brands

AUTHOR(S)
Ramsey, Lindsey
PUB. DATE
February 2010
SOURCE
FoodService Director;2/15/2010, Vol. 23 Issue 2, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article details how two food service operators in the U.S. established a new self-brand. The University of San Diego's Dining Services was able to create the Tu Mercado grocery store, which offers vegan, vegetarian, all-natural and organic products, through a partnership with United Natural Foods and efforts made and a lot research, according to Loryn Johnson, director of marketing for Auxiliary Services. The food service department of Wayzata School District in Minnesota has worked with a marketing agency to develop a marketing plan and a tagline.
ACCESSION #
48125864

 

Related Articles

  • Kruse's State of the Plate points a path to future trends. Ravneberg, Christi // Nation's Restaurant News;11/2/2009, Vol. 43 Issue 41, p28 

    Information about the inaugural Menu Trends & Directions conference of the Nation's Restaurant News that was held in Dallas, Texas in 2009 is presented. Topics include the popularity of classic comfort foods, sales gains of grocery stores, with childhood favorite bologna and acceptance of spicy...

  • Fresh ideas for your garden's bounty. Cox, Jeff // Organic Gardening (08973792);Apr98, Vol. 45 Issue 4, p40 

    Features five chefs and their recipes using organic vegetables. Alice Waters' CASTELFRANCO Radicchio Salad with Blood Oranges and Black Olives; David Hirsch's Green Beans; Odessa Piper's Shaved Fennel, Pear and Apple Salad; John Ash's Roasted Root Vegetables Scented with Apple and Mustard; Nora...

  • Dressed for Winter. GOIN, SUZANNE // Rodale's Organic Life;Jan/Feb2016, Vol. 2 Issue 1, p30 

    Recipes for organic vegetable salads are presented.

  • This is how you do it.  // East Bernard Express (TX);2/ 2/2012, Vol. 69 Issue 5, p1 

    A photograph is presented of former University of Texas Softball player Loryn Johnson working one-on-one with Maggie Cheatham, a freshnnan Softball player at East Bernard High School.

  • My Little Grocery Store. AVERY, SUSAN // New York;1/22/2007, Vol. 40 Issue 3, p72 

    The article reports on KidFresh, a store created to cater to organic food-loving parents and childrens' palettes. KidFresh creator Matt Cohen was inspired by Whole Foods. The grocery store/restaurant offers food with no preservatives, artificial flavors or trans fats. Kids can push their own...

  • Veggies Take Center Stage. Taylor, Marygrace // FoodService Director;1/15/2014, Vol. 27 Issue 1, p46 

    The article discusses the development of healthier menus of the food service industry in the U.S. through its vegetable-based dishes.

  • Breaded vegetables.  // FoodService Director;02/15/99, Vol. 12 Issue 2, p100 

    Reports on the offer of breaded vegetables at food service facilities in the United States. Use of breaded onion rings to accompany chicken legs; Preparations for breaded zucchini, mushroom, broccoli, cauliflower, okra, potatoes and eggplants; Offer of roasted and grilled vegetables;...

  • Value + Integrity = Loyalty. Moran, Michelle // Progressive Grocer;Apr2009, Vol. 88 Issue 3, p3 

    An introduction to the journal is presented in which the editor discusses an article on insights to help the grocer industry in the U.S. survive the challenge of recession and an article on the rising sales of organic food products.

  • GROCERY SCORE. R.P. // New York;5/17/2004, Vol. 37 Issue 17, p81 

    Features the Marlow & Sons organic grocery store in Brooklyn, New York City. Location; Product offerings.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics