Chefs Seek Growth In New Venues, Healthier Menus
Growth-seeking U.S. chefs and restaurant chains are using a variety of different recipes — from new venues and ethnic-inspired flavors to targeting healthier eaters — in a bid to expand their reach. …
Month: December 2011
AdvancePierre Foods Recognized As Largest Privately Held Business In Cincinnati
It was announced on Sunday that AdvancePierre Foods holds the number one spot in the Deloitte Cincinnati USA 100 ranking. The recognition comes just 14 months after Pierre Foods, Inc. merged with Advance Food Company, Inc. and Advance Brands, LLC to create AdvancePierre Foods. …
Cintas Hosts Slips, Trips & Falls Webinar December 6th
To help foodservice establishment owners and managers and health, safety and the environment (HSE) and risk management professionals prepare for new standards targeting slips, trips and falls, Cintas Corporation is hosting a free webinar on Dec. 6th at 2 p.m. EST. Industry experts from the National Floor Safety Institute (NFSI) and the insurance industry will provide attendees with critical information on recent developments in slips, trips and falls standards, how and when standards will impact their business and what organizations can do to limit their exposure to expensive lawsuits. …
US Foods Helps Colleges Meet Increasing Student Demand For Healthy & Gluten Free Foods
US Foods-Dallas hosted a special educational forum for colleges and universities from across the country to share challenges and best practices for meeting the dietary needs of students. Among the issues discussed was how on-campus cafeterias can create a healthy gluten-free menu, a dietary trend being adopted by a growing number of college students. …
Restaurants Plan DNA-Certified Premium Seafood
Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says. …
