News

Food waste has become a significant problem in the U.S.An enormous amount of food is being thrown away every day, and it doesn’t just affect the bottom line: food that is not eaten ends up in landfills, where it rots and produces greenhouse gasses. The food service industry has long focused on preventing wasteful product losses—losses that cost them billions of dollars each year. In particular, gr … read more

Finding, hiring, and retaining employees who are willing to work flexible hours day or night as well as weekends is an ongoing struggle.As operators face added pressures to ensure staff productivity, work quality, and efficient scheduling, it is more important than ever to properly manage existing staff to save time in replacing and training new employees. Personnel issues can lead operators to fo … read more

Since the onset of COVID-19, ensuring the safety of both customers and employees has become the top priority for retail foodservice operators.While new protocols for protecting staff and customers, maintaining products that meet customers’ changing buying habits and keeping pace with new technology all compete for attention, one issue remains a priority just as it did pre-pandemic: temperature mon … read more

While ever-changing customer demands, new protocols for protecting staff and customers, and keeping pace with new technology all compete for operators’ attention during the ongoing COVID-19 pandemic, keeping food safe and avoiding costly health code violations remains a key concern.In the past, monitoring temperatures was tedious and sometimes ineffective as staff members manually checked and reco … read more

Since the emergence of COVID-19, priorities in food prep areas have shifted. Even greater emphasis has been placed on food safety, labor costs and food waste—three items that were already at the top of most operators’ lists.  With many stay-at-home orders and advisories remaining in place across the country, consumers look for ways to bring more grab & go, prepared, and other co … read more

Keeping up with the changing habits and preferences of consumers is an ongoing challenge for grocery stores and supermarkets. No longer do consumers head to the store with a grocery list that guides what they put in their carts – and no longer are they solely focused on purchasing traditional groceries.As a result, most retail food locations are tailoring their products to meet consumer demand and … read more

Although shoppers are busier than ever and continue to value convenience, they also want— and expect—convenience foods that put a greater emphasis on fresh, healthy ingredients.To help ensure that these consumer expectations are met, c-store operators are now tailoring their products to meet consumer demand and growing competition. Prepared foods for takeout and ready-to-eat foods that are cooked … read more

From keeping up with customer demands to managing staff and preparing menus, a lot goes into operating a kitchen safely and efficiently. Noncommercial foodservice providers with large or small kitchens face numerous day-to-day challenges, including maintaining a high standard for customer satisfaction and meeting food safety regulations.One critical area that especially gives cooks and foodservice … read more