Citations with the tag: FOOD service
Results 1 - 50
- Marketcapsule: Group purchasing: Who does it.
// FoodService Director; 1/15/97, Vol. 10 Issue 1, p1Presents results of a survey which looked into the percentage of schools and hospitals in the United States that utilized cooperative foodservice purchase programs.
- `But how': Majority looks to build-up take-out.
// FoodService Director; 1/15/97, Vol. 10 Issue 1, p2Focuses on the emergence of take-home and home-meal replacements as marketing strategies in many noncommercial food service facilities in the United States. Shift of the food dollar away from grocery store shelves and refrigerator cases.
- Marketcapsule: What turns the food sale on.
// FoodService Director; 1/15/97, Vol. 10 Issue 1, p5Presents results of a survey which looked into the prime drivers of foodservice sales in non-commercial units in the United States.
- New contract scoreboard.
// FoodService Director; 1/15/97, Vol. 10 Issue 1, p24Presents a chart tracking new accounts of several food service contractors in the United States.
- 31% see more promos in '97: Menu brand-counts rise.
// FoodService Director; 3/15/97 Supplement, Vol. 10, p1sReports on findings from `FoodService Director' periodical's study of menu-brand trends in the United States. Non-commercial operators' promotion of manufacturer brands daily and weekly; Increase in the number of food kiosks; Initiatives launched by soup marketers Campbell's and Stockpot; Taco...
- Hosp. purchasing group signs $125 mil. contract.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p1Presents information on a foodservice contract of VHA, a group purchasing organization with over 1,400 members. Comments from Lynn Gentry, manager of public relations; Commitments made by hospitals; Participating manufacturers in the foodservice contract.
- Operators find new ways to stir menus.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p2Comments on the views of food service operators, over the importance of variety in menus. Increase in food costs; How menus can be variative without increasing costs. INSET: Your vote..
- Schools begin `selling' scoreboard and contracts.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p5Reports that money was given to school districts surrounding Cincinnati in Hamilton County, Ohio in exchange for exclusive 10-year contracts with a major beverage company. Effects of the contract; Comments from Pam Sergeant at Sycamore Community School District.
- Marketcapsule: What's driving f/s sales.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p6Presents information on the factors which influence the growth of food service sales.
- Marketcapsule: Downsizing vs. f/s morale.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p12Presents statistical information on downsizing in the food services industry in the United States.
- Marketcapsule: Contractors' top target markets.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p14Presents information on the markets of contractors in the food service industry.
- Lifecare unit installs hot buffet.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p28Reports on the implementation of a hot buffet line and an automated tray card system by Friendship Village in Bloomington, Minnesota. Comments from Charles Brelje, assistant food service director at Friendship Village; Information on independent living units in Friendship Village.
- See contrasting impacts from new Fed legislation.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p34Focuses on legislation being considered by the United States Congress, which contains payroll implications for food service industry employers. Support of a bill to increase the Federal hourly pay floor; Information on the proposal of Representative John Olver.
- OSHA in Colorado flap.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p34Reports that Foodservice operators in Colorado will be spared from a controversial program by the Occupational Safety and Health Administration, which is designed to pressure employers to join a voluntary program. Aims of the program; Critics of OSHA's Colorado Centennial Program.
- Whiplash statistics.
// FoodService Director; 4/15/97, Vol. 10 Issue 4, p44Opinion. Examines the emergence of mass amounts of statistical information representing the performance and the status of the food service industry. Research of the food service industry; Reference to conflicting information in the industry.
- Genesco rewrites the menu.
Bond, Marian // FoodService Director; 4/15/97, Vol. 10 Issue 4, p58Features changes in the food service business at Genesco Park Office Suite building in Nashville, Tennessee. Services proficed at Genesco; Comments from food service director Janice Moore. INSET: Stirring up daily transactions..
- Supplies showroom.
Bond, Marian // FoodService Director; 4/15/97, Vol. 10 Issue 4, p173Presents information on various products found in the food service industry. Business brochure by Sweetheart Cup Company; Introduction of graphics by Reynolds Foodservice Packaging; Creation of menus on SoftCafe company's MenuPro 4.0. INSET: People on the move..
- Who's doint it now--where it's headed next.
Bond, Marian // FoodService Director; 4/15/97, Vol. 10 Issue 4, p174Examines the increased popularity of the home-meal replacement (HMR) industry and its impact on the foodservice industry. What HMR represents; Comments from Allen Susser, chef-owner of Chef Allen's restaurant; Comparison of HMR to take-out meals. INSETS: Boston market keys: `Convenience,...
- The Mark of Quad Cities gears up for expansion.
Bond, Marian // FoodService Director; 4/15/97, Vol. 10 Issue 4, p184Reports on the expansion of the food service program of The Mark of the Quad Cities, which is located on the banks of the Mississippi River in Moline, Illinois. Reference to business growth in 1996; Comments from Michael Geczi, director of bood and business for contractor Ogden Entertainment...
- A clear majority will post the data.
Bond, Marian // FoodService Director; 05/15/97, Vol. 10 Issue 5, p2Reports on the findings of a poll that shows the lack of nutritional or ingredient information on menus, by restaurants in the United States. Response of some food operators.
- Calif. schools see reimbursable smoothies.
Bond, Marian // FoodService Director; 05/15/97, Vol. 10 Issue 5, p6Reports on the intentions of Corona-Norco Unified School District, California, to introduce a smoothie program under the Nutrient Standards Menu Planning (NMSP). What the program will also qualify as; Reason for the school district's negotiations with Frozen Fusion; Comments from Meg Fleig,...
- San Antonio schools hike breakfast-counts by 255%.
Bond, Marian // FoodService Director; 05/15/97, Vol. 10 Issue 5, p8Reports on the increase noted in breakfast participation at the San Antonio School District, Texas. Percentage increase noted in breakfast participation; What the increase in participation can be attributed to; Comments from Sally Cody, M.S., R.D., L.D., director of child nutrition services for...
- VA foodcourt rolls intl. brand.
Bond, Marian // FoodService Director; 05/15/97, Vol. 10 Issue 5, p26Reports that the scheduled opening of Hines Veterans Association Medical Center in Chicago, Illinois, will feature a renovated food court. Features of the renovated food court; Comments from director of the Veterans Canteen Service, Jim Donahue.
- Just do it.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p50Opinion. Asserts that the passage of the Bill Emerson Good Samaritan legislation has been problematic for hunger initiatives in New York City. Effects that the legislation has had on the collection of food from donors; Comments from director of food operations at City Harvest, John Krakowski.
- Avg. take-out sale hits $5.10.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p93Reports that according to estimates in United States food service, Americans spend over $460 billion on take-out, home delivered and grab-and-go foods. Impetus for the magnitude of these sales; Key findings of a study carried out by `Supermarket Business' on the take-out/take-home segment of...
- Using carts as `interceptors.'
Hirschfeld, Jeff // FoodService Director; 05/15/97, Vol. 10 Issue 5, p102Reports that the success of food service in schools depend on keeping students from going off the campus to buy food by strategically placing alternate sites outdoors. Description of the plans instituted by Scottsdale, Arizona; Results generated from a survey of Pleasant Valley High School, on...
- Tailored to customer needs.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p106Reports that many health care operators in the United States have decided to offer a food service called, a Home-Meal Replacement program (HMR). Objective of the program; Key to the success of HMR according to food service director of Duracell in Bethel, Connecticut, Tim Yingling; How the...
- Food in review.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p174Presents food items offered in the food service industry of the United States as of May 15th, 1997. Information on Camden Creek bakery's specialty theme cokkie dough; Added flavor from Heinz Bottled Sauces; Snack offerings from General Mills.
- At the state fair: Monitoring 34 concessions, 200 outside food vendors.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p202Focuses on the challenge faced by the food service department of the Tulsa Exposition Center/Expo Square in Tulsa, Oklahoma and its 1997 state fair, managed by Rae Wood. Number of concession stands and outside vendors that Wood's had to oversee; Number of persons that can be seated in the...
- Tulsa Expo Center takes competitive stance.
Weisberg, Karen // FoodService Director; 05/15/97, Vol. 10 Issue 5, p202Focuses on the measures being taken by food service director Rae Wood, to ensure the success of the 1997 Tulsa Exposition Center/Expo Square and its state fair, in Tulsa, Oklahoma. Events which the center will be host to; Amount of acreage on which the center stands; When Wood begun her...
- Breakfast cart revs up Marathon Oil Tower sales.
Weisberg, Karen // FoodService Director; 06/15/97, Vol. 10 Issue 6, p5No abstract available.
- Understanding differences--license vs. lease.
Chater, Amanda // FoodService Director; 6/15/97 Supplement, Vol. 10, p23SComments on the decision of food service operators setting up a unit of whether to franchise, license or lease. Impact of the issue of equipment and design; Views of Gary Worth, assistant director of the office of residential life and dining services at Illinois State University.
- `Still too early in cycle to call.'
Chater, Amanda // FoodService Director; 6/15/97 Supplement, Vol. 10, p26SFocuses on the impact of home-meal replacement (HMR) trends on the foodservice industry in the United States. vies of Hal Ritchie, president of Ritche Association; Five components of a take-home business; Information on the demands of customers.
- FoodCapsule: Top 5 foodcourt growth concepts.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p6Presents a graph showing the top five foodcourt growth concepts in the United States. Popularity of the chicken concepts; Decreases registered by sandwich, seafood and Greek retail concepts.
- FoodCapsule: Today's top 5 profit entrees.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p8Presents a graph which shows that more operators are rating chicken as their `most profitable' entree in 1997 than four years ago. Observation that salads and Mexican items are showing the biggest gains as profit-makers; Ranking for pizza and double industry averages.
- SD Hosp.: New stations target dayparts.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p8Reports that due to the addition of branded products for different dayparts and the implementation of a declining balance system for employees with a 30 percent on discount on purchases, cafeteria revenues increased by $80,000 to $700,000 at Rapid City Regional Hospital in South Dakota. ...
- FoodCapsule: Grain foods set growth pace.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p10Reports on a graph which indicates the increased consumption of bagels in the United States, up to 187 percent since 1986. Percentage of children who ate more ready-to-eat cereals in 1996.
- Site-counts: Five states lead in unit growth-push.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p97Reports that the total number of non-commercial foodservice outlets grew by 982 nationally--and five states accounted for 214 or 22 percent of the totals for 1996. Number of units Texas led by; Percentage total of non-commerical site-counts. INSET: 1996 non-commercial f/s establishments-by state..
- The metros: Chicago tops in locations; L.A. declines.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p98Reports that Los Angeles, California recorded the food service's industry second largest metro in non-commercial spending, while Chicago, Illinois, came out on tops in total sites with 2,749 increased unit-counts by 131 in 1996. Examination of the big gainers; What attributed to Philadelphia,...
- Attn: School foodservice directors and other commodity purchasers.
Chater, Amanda // FoodService Director; 08/15/97, Vol. 10 Issue 8, p126Presents information on school foodservice directors and other commodity purchasers. Information on bonus salmon products, seasonings for sausage patty, cheese buys for August/September 1997, chicken and eggs buys; Participation of the United States Department of Agriculture in these ventures.
- Hopkins, Intl. open for biz.
Chater, Amanda // FoodService Director; 01/15/98, Vol. 11 Issue 1, p32Looks at Cleveland (Ohio) Hopkins, International Airport, completing their line of restaurants, lounges and retail shops, for the holiday travelers, which relates to the food service industry. Names of the Airport's businesses which are still under construction; Names of other locations;...
- In 1998: 8-of-10 feel `business will get better...'
Chater, Amanda // FoodService Director; 01/15/98, Vol. 11 Issue 1, p61Presents information on labor in the food service industry in the United States, speculating on the industry's performance for 1998. Information on staffing in hospitals and nursing homes in 1997; Comments from individuals in the industry; How reported labor shortages are affecting the...
- Industry outlook.
Chater, Amanda // FoodService Director; 01/15/98, Vol. 11 Issue 1, p62Interviews several individuals in the food service industry in the United States pertaining to issues faced by the industry.
- Higher checks, sales to offset food inflation.
Chater, Amanda // FoodService Director; 01/15/98, Vol. 11 Issue 1, p62Reports on a survey conducted by the FSD for 1997 on food service in the United States. What the total number of meals served daily in a non-commercial cafeteria averaged; Strategies being used to attract customers to dining facilities; Speculation on the rise in food costs during 1998; Details...
- Attn: School foodservice directors and other commodity purchasers.
Salkin, Stephanie // FoodService Director; 02/15/98, Vol. 11 Issue 2, p78Presents various issues relating to the foodservice industry in the United States. Publication of the United States Department of Agriculture's standards for the implementation of a National Organic Program; Details on the `Fight BAC!' consumer education food safety campaign; Indepth look at a...
- MarketCapsule: Where HMR is growing now.
Salkin, Stephanie // FoodService Director; 04/15/98, Vol. 11 Issue 4, p1Presents information on a survey conducted on home meal replacement (HMR) growth in the United States. Percent of Americans who buy take-home meals at least-once-a-week prefer ready-to-eat entrees; Percent of consumers who make their HMR coming home from work.
- A `growing appetite' for food away.
Salkin, Stephanie // FoodService Director; 04/15/98, Vol. 11 Issue 4, p30Reports on a survey by the United States Agriculture Department's Economic Research Service, which reported an increase in of sales within the foodservice industry from 1986 to 1996. What the figures for 1997 showed; Increase in the nation's total spending at all types of foodservice outlets;...
- Fed drops plan to aid f/s unions.
Salkin, Stephanie // FoodService Director; 04/15/98, Vol. 11 Issue 4, p30Reports that the National Labor Relations Board (NLRB) ceased plans for a rule change that critics say would make it easier for organized labor to unionize multi-location foodservice operations. Terms of the proposal originally advanced by the board; Who raised concerns about the NLRB plan.
- Time for choices.
Hirschfeld, Jeff // FoodService Director; 04/15/98, Vol. 11 Issue 4, p46States that operators are changing back to more restaurant-styled menus and computerized same-day ordering systems. Reference to the Nutrient Standard Menu Planning (NuMenus) which is the program of choice; Increase in Latchkey and summer feeding programs; Key to making choices work.
- HMR packaging.
Wolson, Shelly // FoodService Director; 04/15/98, Vol. 11 Issue 4, p160Presents information on home-meal replacement, which is a major growth area for foodservice operators. Advantages of pre-prepared meals; Details on a disposable package which does not allow condensation to form; Comments from Fred Geib, general manager of student dining services, Ashland...
