College dining halls are not like they used to be. Gone are the days of heat and serve dishes and franchise opportunities for fast food outlets, successful college cafeteria menus are now taking an evolved approach to food service and student satisfaction. To win over the 21st century student’s choice, collegiate dining programs are...
Read more →The past two years or so have been tough for many restaurateurs. Trying to sustain a restaurant business, let alone open up a new concept, takes an incredible amount of determination and savvy, and in many cases even the deepest commitment cannot keep the doors open. Unfortunately, the Foodservice Equipment & Supplies magazine 2011 E&S Forecast does not...
Read more →In our ongoing blog series about breakfast trends in the restaurant, we’ve touched on a few topics, including the challenges of marketing to millenials and how to incorporate breakfast into your own restaurant menu. Well, the next logical step was to get a first-hand account from a real restaurant owner. So, we at FoodServiceWarehouse.com...
Read more →With all the restaurants that are starting to offer breakfast items on their menu, its no wonder that the most important meal is hot as a flap jack right now. Packaged Facts’ Breakfast Trends in the U.S. Foodservice Market estimates that breakfast restaurant sales reached $37.2 billion in 2009, and forecasts that they will...
Read more →2011 Restaurant and Food Trends are Starting to Form. What Should You Expect? The coming year will see new twists on traditional Italian cuisine, more mom-and-pop originals and an array of exotic frozen treats, according to two new forecasts. On the business side, one consulting firm calls for a return to fine dining in...
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