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Home » Topics » Foodservice

Foodservice
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Carl's Jr. Leaves it to Cod

February 5, 2013
Carl’s Jr. and Hardee’s announced a flavorful new fast-food first with the addition of the Charbroiled Atlantic Cod Fish Sandwich to their menus.
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Consumers to Dine Out More

February 5, 2013
The market for away from home food and beverages is anticipated to grow at the CAGR of around 5% from 2013-2018.
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Schools May Have to Eliminate Junk Food

February 5, 2013
Most candy, high-calorie drinks and greasy meals could soon be on a food blacklist in the nation's schools.
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Alcohol Performance in Restaurants

January 31, 2013
The biggest winners for 2012 were flavored vodkas, digestifs and Irish whiskey.
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Recovery on Foodservice

January 30, 2013
With the economy recovering from the recession, some consumers are purchasing retailer meal solutions (RMS) less often than they did just two years ago.
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Food for Thought Talks to Executives at OSI Group LLC

An interview with Dr. B.K. Girdhar, vice president of product development, and Christopher Hansen, OSI’s corporate executive chef
January 18, 2013
For more than 55 years, OSI Group has been a leading global processor and supplier of value-added protein items and other food products to top foodservice and retail operators. It is a privately held corporation with more than 50 facilities in 17 countries. The company’s global headquarters is located outside of Chicago in Aurora, Ill.
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ConAgra Names Lamb Weston President

January 14, 2013
Greg Schlafer will join ConAgra Foods on February 25 as president of its Lamb Weston frozen potato business.
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Portable Tortes

January 11, 2013

Giorgio Foods has introduced a new line of frozen breakfast and lunch products. Giorgio’s sandwich products line features items such as Pepperoni Pizza Torte (pictured) and a Sausage, Egg & Cheese Torte.  


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Move to Brew City

January 11, 2013

Mac and cheese has grown up. That’s how McCain Foods USA describes new Brew City beer-battered Mac n’ Jack Brew Bites.


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Formulating with Fresh

Bob Garrison, Chief Editor
Robert Garrison
January 10, 2013

How do prepared food companies deliver “fresh” taste? Two corporate executive chefs sound off on everything from frozen foodservice products to refrigerated retail items.


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