MAKING LIFE EASIER WITH: PREPARED SOUPS
- 900 HMR customers speak up: What they say about sources of take-home. Blank, Christine // FoodService Director;08/15/97, Vol. 10 Issue 8, p100
Focuses on a survey conducted on 900 consumers nationwide about their perceptions of home-meal replacement (HMR) for the International Dairy-Deli-Bakery Association. Boston Market food's consistent lead in providing HMR needs; Percentage of customers said to be satisfied with Boston Market's...
- Reaching the next plateau of meals-to-go. Dwyer, Steve // Prepared Foods;June97, Vol. 166 Issue 7, p19
Focuses on higher-level home meal replacement (HMR) programs aimed at retrieving the food-away-from-home spending dollars surrendered throughout the 1990s to alternative formats in the United States. How supermarkets are showing signs of sophistication in HMR; Depth of competition between...
- An Icon "Away from Home". Roberts Jr., William A. // Prepared Foods;Oct2004, Vol. 173 Issue 10, p13
Focuses on the efforts of Camden, New Jersey-based Away From Home food service division of Campbell Soup Company, 2004 Spirit of Innovation Foodservice Award winner, in applying fortification and ingredient technology on their products. Nutrition information on the V8 product line being offered...
- Hot and Hearty. Wolson, Shelley // FoodService Director;7/15/2006, Vol. 19 Issue 7, p50
The article stresses the increasing demand for easy-to-make soups in the U.S. that still address health concerns. Soup continues to be a meal of multiple forms for most of the non-commercial foodservice operators because it is perfect for lunch and good for portable snack. Tom Searls of the...
- Easy-prep pies. Lassen, Mary // FoodService Director;2/15/97, Vol. 10 Issue 2, p138
Focuses on food service operators' use of prepared pies for their food service business in the United States. Fleet Bank chef manager Charles F. Spicer's use of frozen pies; Profiting from the take-home market; Scratch-baking method used at the State University of New York's Maritime College.
- WHILE SAVING TIME, LABOR: PRE-MADE PIES THRIVE. Lassen, Mary // FoodService Director;03/15/2000, Vol. 12 Issue 3, p132
Reports on the popularity of pre-made pies according to foodservice directors in the United States. Reasons for using premade pies; Effects on the change in the eating habits of consumers on the number of pies served; Concerns over the costs of prepared food.
- Selling the sizzle. Turcsik, Richard // Progressive Grocer;Apr2000, Vol. 79 Issue 4, p113
Looks at the prepared food programs of several supermarkets. Superfoodtown in Whippany, New Jersey; Grasch Foods in Brookfield, Wisconsin; Mollie Stone's San Francisco, California store.
- in the know. // Prepared Foods;Nov2002, Vol. 171 Issue 11, p28
Presents updates on prepared foods in the U.S. as of November 2002. Results of a survey on the different aspects of casual foodservice; Findings of a report from NPDFoodworld in Port Washington, New York regarding breakfast meals.
- Preparing For Foodservice. // Prepared Foods;Nov2003, Vol. 172 Issue 11, p7
Announces the 110th anniversary of the "Prepared Foods" magazine. Original name of the magazine; Estimated 2003 sales of prepared foods to the foodservice segment; Reasons for the strong link between product development activity and foodservice sector.