Month: August 2016

Legendary chef Jean-Georges Vongerichten is calling his new meatless eatery, abcV, a vegetable restaurant rather than vegetarian, but a plant-based menu by any other name still focuses on the veggies and leaves the animal products out. And, whether you call it plant- based, vegetable, vegetarian or vegan, seasoning and spices are vital to creating flavorful dishes that appeal to herbivores and omnivores alike. …

The Georgia Restaurant Association (GRA) is proud to announce the finalists for the 2016 Georgia Restaurant Association Crystal of Excellence (GRACE) Awards. All finalists are peer nominated, which ensures that we honor the most deserving in our industry. The winners are then decided by the GRACE Academy, which consists of all past GRACE nominees and current GRA Board Members. …

It is a real challenge for school marketers to benchmark and track the growth of menu items.  Usually this task gets assigned to a junior staffer who then does a quick snapshot of 50 or so school menus available on the web. A simple count might reveal that half of school districts serve spaghetti. This is good information and probably worth the effort. Foodservice manufacturers making more than one product, however, may wish to be a bit more thorough and systematic. …

Your shoppers have a growing interest in purchasing ready-to-eat and reheat-and-eat meals from your store, as seen in the explosive growth of supermarket foodservice. …

Technomic Inc.’s recently completed On Demand Delivery: Disrupting the Future of Foodservice study confirms that even if restaurants have a formal agreement with third-party ordering portals and delivery services, the majority of consumers (76%) hold the restaurant at least partially responsible for any errors. …