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CEIP Class of 2014

The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.
February 13, 2013
The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.
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The Migration of U.S. Ethnic Foods

Ethnic may seem like solely the domain of foreign foods, but Technomic’s Darreen Tristano explains that America has a number of regionally ethnic cuisines finding their way to menus and grocery aisles.
Darren Tristano
February 13, 2013
When one thinks “ethnic,” it usually refers to international foods, not homegrown cuisines. But, the U.S. is an ethnic melting pot in its own right.
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Taxes Taking a Toll

Symphony Consulting has completed an initial analysis of shopper behavior since January 1 when the payroll tax increased.
February 12, 2013
Symphony Consulting has completed an initial analysis of shopper behavior since January 1 when the payroll tax increased.
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Casual Dining Facing Challenges

Customer enthusiasm is up, but new challenges are emerging for casual-dining operators.
February 12, 2013
There is some good news to report for the casual-dining segment: customer enthusiasm is up, but new challenges are emerging for casual-dining operators.
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Amy's Kitchen Entering Fast Food

February 8, 2013
Amy's Kitchen, one of the country’s largest health food companies, is opening its first fast-food restaurant and drive-thru in Rohnert Park, Cal.
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A Better Batter

February 7, 2013
Kraft Foodservice says it developed new Philadelphia Cheesecake Batter as a quick and easy way for foodservice operators to create "innovative and authentic-tasting cheesecakes, specialty treats and more."
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