Building A Brand

Ramsey, Lindsey
February 2010
FoodService Director;2/15/2010, Vol. 23 Issue 2, p56
Trade Publication
The article describes how the University of Missouri (UM) in Columbia has focused on branding residential dining units in 2010, based on the perspectives of Steve Simpson, associate director of Campus Dining Services at UM. The UM food service department aims to review each of its operations and has decided to offer a limited menu to enable the product staff to focus on creating quality offerings. Brand transformation has also been undergoing at Eva J's which has been decided to become a restaurant offering Asian cuisine and will be branded as such.


Related Articles

  • IN MENUS, DIVERSITY RULES. King, Paul // FoodService Director;3/15/2010, Vol. 23 Issue 3, p28 

    The article discusses the survey outcome of the 2010 Menu Development Study organized yearly by Foodservice Director magazine. It states that Asian is the most preferred ethnic cuisine mainly because of the students' familiarity with Chinese food and majority of the school population are Asians....

  • Exotic No More.  // Food Management;Jul2007 Supplement, Vol. 42, p4 

    The article focuses on the increasing popularity of Asian menu in the noncommercial environment in the U.S. According to the Foodservice Research Institute, 37 percent of noncommercial operators contain some form of Asian cuisine. The most popular are Chinese items at 65%, followed by Japanese...

  • ASIAN ORIENTATION.  // FoodService Director;11/15/2000, Vol. 13 Issue 11, p99 

    Reports on the popularity of Asian cuisines in non-commercial food service in the United States. Examples of the menus; Promotion of Asian foods in corporate food service; Method of preparation.

  • Menuing Asian every day. Weisberg, Karen // FoodService Director;11/15/2000, Vol. 13 Issue 11, p110 

    Reports on the popularity of Asian dishes among corporate customers in the United States. Examples of food served by Restaurant Associates in The Time Inc. dining room; Incorporation of made-to-order sushi bar with sushi chef At AON Center; Preparation for a Mongolian wok program.

  • Authenticity on-the-rise. Weisberg, Karen // FoodService Director;1/15/2002, Vol. 15 Issue 1, p62 

    Focuses on Asian cuisine offered by some foodservice contractors in the United States. Success of Darryl Sams' noodle bowl concept at Lucent Technologies' headquarters in Naperville, Illinois; Dishes featured at Saute Station on Cisco Systems campus in North Carolina; Information on Steve...

  • MENUS: Portable foods, ethnic cuisine to set the pace.  // FoodService Director;01/15/2001, Vol. 14 Issue 1, p46 

    Predicts the emergence of portable foods and ethnic cuisine in foodservice in 2001. Growing trend toward Asian dishes; Popularity of self-serve foods; Trends in healthcare foodservice.

  • Asian Elements. Petran, Meredith // Restaurant Business;01/01/2000, Vol. 99 Issue 1, p73 

    Discusses trends in restaurant menu offerings in the United States in the 21st century. Integration of elements of Asian cookery in dishes; Use of Asian flavor in food; Asian ingredients that are added to restaurant dishes in the US.

  • TanDa offers Asian fare in 'fun, fine-dining' setting. Lohmeyer, Lori // Nation's Restaurant News;10/7/2002, Vol. 36 Issue 40, p18 

    Features the TanDa restaurant in New York City. Offer of Southeast Asian cuisine; Success of the restaurant; Name of owners and chef; Details on the menu.

  • BEST OF BOB LAPE.  // Crain's New York Business;9/5/2005, Vol. 21 Issue 36, p31 

    This article presents information on several Asian-themed restaurants in Manhattan, New York City. Restaurant Cafe Gray located at Time Warner Center, third floor, 10 Columbus Circle, Manhattan, presents a short menu of Asian-accented dishes, including, pork shank, braised short rib and hazelnut...


Read the Article


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

Try another library?
Sign out of this library

Other Topics