Final Menu Labeling Rules

It will soon be easier for consumers to make informed decisions about what they put in their bodies away from home. Menu labeling has been a topic of great discussion in recent years, and rules have now been finalized to soon make mandatory menu labeling a reality. The U.S. Food and Drug Administration has finalized

Compact Oven

Ovention has introduced the new Ovention M360 Oven. Just like Ovention’s Matchbox and Shuttle stablemates, this new compact, award-winning oven is a full-menu capable, microwave-free, high-speed oven. The M360 offers front-facing autoload and unload—all in a compact, space-saving footprint. Ovention offers cool cover options that complement the M360’s vent-free, middle-of-the-house use. For More Information From […]

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How to Spruce Up Sandwich Offerings

Ham and cheese on white bread used to be the go-to sandwich for grab and go. But now many consumers are expecting options that are unique, upscale and even unusual. By Marilyn Odesser-Torpey, Associate Editor It’s not often that customers express their approval when a retailer raises prices. But that’s exactly what happened when Englefield

McDonald’s All-Day Breakfast to Roll Out in October

McDonald’s customers have long desired breakfast to be served during all dayparts, and McDonald’s is finally delivering. In an effort to climb out of a two-year slump, McDonald’s officials have been working to devise a turnaround plan. CEO Steve Easterbrook proposed that McDonald’s expand its menu options by extending its breakfast menu to all dayparts.

How Hunt Brothers Pizza Is Expanding Internationally

Service men and women in Germany receive a “taste of home” as Hunt Brothers Pizza expands internationally. Hunt Brothers Pizza has announced its international expansion. Three months ago the company opened four German locations, which are listed below, and has now opened a fifth German location at the Pulaski Express on Vogelweh Air Force Base

How ‘Free-Form’ Labels Are Attracting Consumers

Of all generations, Millennials are most concerned about harmful ingredients. As customers continue to seek out healthier and less processed foods, they’re more inclined to look for labels making claims such as “free-form.” New research from Mintel reveals that 84% of American free-from consumers buy free-from foods because they are seeking out more natural or

How to Appeal to Foodies

Sopexa has uncovered the secret behind attracting foodies. The new 2015 Foodie Study by Sopexa has been released, and it provides key insights that will largely impact food, beverage and retail marketing. The preferences, behaviors and epicurean influence of modern foodies in the U.S. and abroad have been revealed by the study. The data that was collected will

How C-Stores Are Flying High With Chicken

Whether it’s for dashboard dining or taking home to the family, during different times of the day chicken offerings are helping retailers satisfy customers’ cravings for delicious, economical and wholesome food options. By Marilyn Odesser-Torpey, Associate Editor Marinated, spiced, glazed, baked, broiled and especially fried, Americans seemingly can’t get enough chicken. In fact, 89% of

How Whole Grains Are Attracting Customers

Customers are turning to whole grains—especially at breakfast—for the health benefits they provide. Health-conscious customers are eating their whole grains according to the “2015 Whole Grains Consumer Insights Survey,” a new study released from Oldways Whole Grains Council (WGC) just in time for September, which is Whole Grains Month. According to the study, nearly two-thirds

How Burgers Are Increasing Lunch Traffic

Burgers are helping fast casual restaurants level the playing field on price with QSRs. The fight for share of stomach during the lunch daypart continues between casual dining restaurants and quick-service restaurants (QSRs). Now burgers are becoming the weapon of choice, according to a report by The NPD Group, a global information company. Burgers have

Target to Test New Café Concepts

Consumer health trends lead Target to reevaluate food offerings. In an attempt to keep up with emerging health trends, Target has announced that change is coming to its cafes. Although delicious, hot dogs, nachos  are no longer at the top of the list for consumers. Target has received feedback from customers which displays a need

How the Natural Food, Beverage Market Is Growing

Coca-Cola looks to cold press juices, as Pepsi eliminates aspartame in favor of more natural ingredients. The retail market for natural and organic food and beverages is set to grow by leaps and bounds, according to a new report by, and major suppliers are tapping into this new growth area. The natural and organic

Manitowoc Foodservice Named SUBWAY Vendor of the Year

Award recognizes dedication of Manitowoc Ice and Merrychef brands. Manitowoc Foodservice received the Vendor of the Year award by SUBWAY during the brand’s 50th Anniversary Convention held recently in Las Vegas. This award was given in recognition for the hard work and dedication of the Manitowoc Foodservice brands Manitowoc Ice and Merrychef as a truly

Thorntons Inc. Introduces Cotton Candy Donuts

Inspired by the Kentucky State Fair, new doughnut flavor is sure to ‘wow’ c-store customers. Thorntons Inc. has rolled out a new doughnut flavor: Cotton Candy! The new bakery item is available for a limited time through the end of August in Louisville, Southern Indiana and Lexington, Ky. Thorntons convenience store locations. Inspired by memories

How To Market To Foodie Customers

Millennial and boomer foodies share remarkably similar attitudes. Foodies come in all ages and ethnicities. Yet foodservice companies continue to focus on foodies under age 35, also known as members of the Millennial generation—and with good reason. These are the findings of a new report “Foodies in the U.S.: Opportunities for Restaurants and Retail, 2nd

How Americans are Embracing Global Cuisines

A new report by the National Restaurant Association finds U.S. consumers are willing to try more new foods today than in decades past. The National Restaurant Association (NRA)’s new report “Global Palates: Ethnic Cuisines and Flavors in America” surveyed U.S. customers and found more Americans are incorporating a wide array of ethnic cuisines into their

Sheetz Chooses West Virginia Company For Pepperoni Rolls

Following customer backlash, Sheetz finds local bakery to be its pepperoni roll maker. Sheetz has selected Home Industry Bakery of Clarksburg, W.Va. as the pepperoni roll maker for its 49 West Virginia locations, the West Virginia Metro News reported. In May, Sheetz announced that the pepperoni rolls, which are sold in about one-third of its

How Bakery Competition Is Escalating In Canada

Quick-service restaurants are stealing share from bakery and coffee cafés. What can c-stores do to up their own baked goods game? Technomic’s recent “Canadian Bakery & Coffee Café Consumer Trend Report” shows that bakery competition is fierce as more businesses look to gain share of stomach from hungry baked goods customers. Quick-serve restaurants (QSRs) are

How American Breakfast Habits Have Evolved

Study shows time-crunched consumers want grab-and-go foods at breakfast. It’s long been said that breakfast is the most important meal of the day. But the results of a recent national consumer poll on breakfast habits revealed that more than half of Americans do not consistently eat breakfast every day of the week, with 12% rarely

How Dunkin’ Donuts Is Wooing Customers With Pumpkin

From in-store celebrations to pumpkin flavored muffins and lattes, Dunkin’ Donuts helps customers welcome the fall season. Fall is on the horizon, and Dunkin’ Donuts is helping customers get into the mood with its famous lineup of pumpkin food and drink options, which are returning for a limited time to its locations nationwide over the

Pork Gains Popularity

Pork is the fastest-growing protein in foodservice. Since 2011, pork has maintained a growth rate that has outpaced all other meats, and  according to Technomic Inc.’s 2015 Volumetric Assessment of Pork in Foodservice, pork’s popularity is only growing. The study showed that total pork sold through foodservice outlets reached a record 9.8 billion pounds, reflecting a volume increase

Premium Soups

Golden Ladle has released two new soup flavors to its line of premium soups: Cream of Tomato and Cream of Potato. Made with high-quality ingredients, these chef-inspired soups deliver a smooth, consistent texture in a boil-in-bag format to allow easy prep. The boil-in-bag format helps Golden Ladle make it easy for operators to provide delicious […]

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Soup Stations

Server has released new Soup Stations with merchandising graphics. Designed to spur impulse sales and increase profits, Server’s Soup Stations help to showcase and enhance any soup program. Proudly made in the USA and backed by a two year warranty, these NSF listed rethermalizers quickly heat soup to a safe serving temperature and maintain the […]

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What’s For ‘Linner’?

If the combination of breakfast and lunch is called “brunch,” then shouldn’t the combination of lunch and dinner be labeled “linner?” That’s a question comedian Jerry Seinfeld once asked. Whatever c-stores call today’s increasingly common mix of meals and snacks throughout the day and evening, the trend offers expanded opportunities for foodservice sales. By Marilyn

How C-Stores Are Equipping Themselves for Success

Foodservice is becoming increasingly integral to c-stores, and key to any foodservice program is possessing and maintaining the right equipment for the job. By Howard Riell, Associate Editor In the face of traditional thin fuel margins and flagging cigarette sales, foodservice has continually grown as a way for many c-stores to maintain decent profit levels.