Sysco announces the launch of Foodie Solutions, an innovative platform created to support foodservice operators in today’s rapidly changing business climate. With its broad-based perspective from supporting restaurants and other foodservice operators across the country, Sysco identified the most essential tools to help customers respond quickly to shifting business requirements and trends resulting from the COVID-19 pandemic.
Ghost kitchens strategy is intended to help restaurateurs create additional revenue streams while on-premise dining is reduced due to COVID-19 pandemic.
August 19, 2020
US Foods announced the launch of US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. With the addition of this program, US Foods customers now have access to exclusive resources developed to streamline the process of starting a ghost kitchen, including proprietary technology to help identify menu opportunities, a detailed playbook to guide decision making, dedicated marketing support, webinars and one-on-one consultations with US Foods specialists.
The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, is enhancing the branding of its Gluten-Free Food Service (GFFS). GFFS, which audits and validates restaurants and food businesses that serve gluten-free food, is launching a newly designed logo and signage that designates establishments as “Validated Gluten Free Safe Spots.”
The reopening kits include supplies like masks and safety guidance posters for independent restaurant operators.
June 1, 2020
US Foods is giving away free reopening kits to qualifying independent restaurant owners to help support restaurant reopening efforts in communities across the U.S. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike.
The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.
December 6, 2019
Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year.
This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!