Based on expectations of continued contraction in the restaurant and bar industry in 2010, foodservice consultancy Technomic has issued its forecast for beverage alcohol sales in those channels. Total alcohol sales in all away-from-home venues are expected to decline 2.5 percent in 2010.
November 6th, 2009
Shrinking alcohol sales demand differentiated beverage programs | Beverage Trends | Pizza Marketplace
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November 6th, 2009
Hospital food gets intensive care, healthy update — chicagotribune.com
Margret Malinowski is a big fan of the mashed potatoes at Edward Hospital. So when the 22-year-old was hospitalized for an infection in September, she was quick to dial down to the food service department to order a plateful — with a side of pudding.
via Hospital food gets intensive care, healthy update — chicagotribune.com.
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November 6th, 2009
Translating Parisian baguettes for American kitchens
Parisian baguettes are the highly refined products of science and technology. From the agricultural chemistry behind the flour to the finely calibrated temperatures of sophisticated ovens, the baguette, marvelous as it is, owes its quality to industry.
via Translating Parisian baguettes for American kitchens.
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November 6th, 2009
Congenial grit cakes win admirers in the North – The Boston Globe
For decades grits were designated for Southern supper tables and the occasional greasy diner. Those farther north maintained a cautious apprehension. Yes, Northerners eat bowls of hot oatmeal, spoonfuls of Italian polenta, and plates of Indian pudding for dessert. But grits – a porridge-like mound of cooked ground corn – seem off limits.
via Congenial grit cakes win admirers in the North – The Boston Globe.
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November 6th, 2009
Yum! Brands’ new corporate culture: Taking the hill less climbed | The Economist
THE fast-food industry is not usually known for lavish investment in its employees, even if dismissive talk of “McJobs” is often undeserved. Yet at Yum! Brands, the owner of chains such as KFC, Pizza Hut and Taco Bell, Dave Novak, the chief executive, is presiding over a training programme that he says is the “biggest culture-change initiative in the world today”, affecting all of the firm’s 1.4m workers spread across 112 countries.
via Yum! Brands’ new corporate culture: Taking the hill less climbed | The Economist.
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