In 2009, the U.S. Census Bureau reported that more than 37 million people in the U.S. over the age of 25 now have a Bachelor’s degree. Many of these same people dwell in big cities and urban areas, have a higher disposable income, and hold lofty standards when it comes to where and what they eat.
There’s no getting away from it: Everyone from executive chefs to moms and grocery store purchasers are feeling the escalation we’re seeing in food prices.There are increases across the board, and some of them are pretty hefty.
He looks more like a tenured professor than a zealous consumer advocate. He is soft spoken with round wire glasses and a navy sports coat, a warm smile and gray curly hair. He is Michael Jacobson, executive director and co-founder of the Center for Science in the Public Interest (CSPI), and at first glance it looks like he’s more likely to serve up a warm cup of tea than a lawsuit.
Long ago and far away, in the days of McLean Deluxe and salads with almost taste-free vinaigrette, McDonald’s decided that its customers deserved to know what was in the food nutritionally. So they decreed that all stores should display a poster that showed the nutrition numbers for all of the items on the menu.
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor.
One of my earlier columns for QSR was about childhood obesity. I talked about what’s encouraged it and I proposed some solutions. I received a lot of responses. One in particular stopped me flat in my cowboy boots.
The Eat’n Park Hospitality Group launched LifeSmiles, a program that will invest in children’s health and wellness initiatives in the communities the company serves. As part of the effort, the foodservice leader plans to invest $1 million and 20,000 volunteer hours to health and wellness initiatives over the next five years.
From quick serves to movie theaters to vending machines, the menu-labeling mandate passed with the health care reform bill in March will require establishments with 20 or more locations nationwide to display caloric content of all menu items.
As a result of a downtick in same-store sales and customer traffic levels, the National Restaurant Association’s Restaurant Performance Index(RPI) fell below 100 in November. The RPI—a monthly composite index that tracks the health of and outlook for the U.
Although health insurance is a commonly offered benefit, there is a notable lack of research on whether providing insurance affects workers’ job behavior or performance. A new study from the Cornell Center for Hospitality Research (CHR) examines the effects of having health insurance on four issues relating to workers’ job characteristics: job anxiety, tardiness, absenteeism, and overall task performance.
The 2011 National Restaurant Association’s Hotel-Motel Show, which takes places from May 21-24 in Chicago, will feature more than 70 education sessions that will tackle issues like social media and commerce, increasing sustainability efforts, technology innovations, and how philanthropy can boost business, among other topics.
Bob Evans Farms has named Mark A. Mears as president and chief concept officer of Mimi’s Cafe, effective April 18, 2011.
Mears comes to Mimi’s Cafe from The Cheesecake Factory, a $1.7 billion upscale casual dining chain with 164 total restaurants, where he has served as senior vice president and chief marketing officer since 2008.
Darden Restaurants has announced a 14% increase in its third quarter diluted net earnings per share.
Highlights for the third quarter include the following:
Net earnings from continuing operations for the third quarter were $151.
Hooters restaurants are raising money to help support the victims of the earthquake and tsunami disaster in Japan.
Through various local initiatives, locations around the world are raising money toward the relief effort and Hooters Community Endowment Fund (HOO.
The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) in Chicago are accepting applications for the 2011 CAFÉ/Kendall Green Award.This is the first-ever national award to recognize secondary and postsecondary culinary arts and baking/pastry programs for their commitment to sustainability.