Champs

New CFO and VPs Named At Pro Food Systems

“To continuously scale up a rapidly growing company, we must have the right people in place to take us to the next level” says CEO of Pro Food Systems. Pro Food Systems, best known for its flagship brand Champs Chicken, continued the company’s remarkable growth streak in 2014. Pro Food Systems was founded in 1998

mintel

Mintel Outlines Food And Drink Trends

From clean eating to the changing definition of ‘value,’ Mintel reveals 2015 consumer trends. Mintel, a global market intelligence agency has released the five key trends set to impact the U.S. food and drink market in 2015. Utilizing research, data and trends from across Mintel’s extensive product portfolio and expert analysis from Director of Innovation

JimmyDean

Breakfast Sandwiches

Tyson Convenience Foodservice has introduced three new Jimmy Dean Blazin’ Hot Breakfast Sandwiches. Flavors include: Jimmy Dean Hot & Spicy Sausage on a Biscuit; Jimmy Dean Hot & Spicy Sausage, Egg and Pepperjack Cheese on a Biscuit; and Jimmy Dean Spicy Split Smoked Sausage & Cheese on a Croissant. The Jimmy Dean Blazin’ Hot Sandwich

Magica

Frozen Drink Dispenser

Carpigiani, a global innovator and provider for frozen dessert equipment, has introduced Spin Twist, the easy-to-use, one-movement slush dispenser. This simple, sleek dispenser can deliver two-flavor frozen drinks and cocktails in one swift, easy movement, making it perfect for convenience stores. Spin Twist consists of a freezer connected to two clear containers that display the

ALL_DAY GROUP

All Day Every Day

Here’s a chance to upgrade your food menu while enhancing everyone’s eating experience. Tino’s has added a full line of ready-to-eat sandwiches bearing the “All Day” brand. This new line incorporates four Twin Packs, perfect for the heartier appetite or for sharing. A Cheeseburger, Hot Dog, Spicy Chicken and Ham and Cheese sandwiches round out

food-healthy

Canadian C-Stores Must Improve Foodservice To Compete

Gen Zers and consumers earning less than $25K are most likely to purchase any type of food or beverage at c-stores, Technomic study finds. Consumers report that more than 75% of convenience-store foodservice occasions are either for beverages or snacks, meaning meal occasions (breakfast, lunch, and dinner) make up just one quarter. An emphasis on

huntbros

TBHC Acquires Hunt Brothers Distributor

Adds more than 100 c-store customers. TBHC Delivers announced the acquisition of D&L Distributors in Jackson, Tenn. TBHC Delivers is the largest distributor of Hunt Brothers Pizza. Effective Feb. 1, TBHC Delivers will take over D&L Distributors operations. The purchase price for the acquisition was not disclosed. This adds more than 110 convenience store customers

Sandwiches

Perfecting Foodservice

As retailers try to distinguish themselves through better customer offerings, CSD partnered with Study Hall Research to examine what foodservice components bring the highest returns. By John Lofstock, Editor, and Josh Tahan, Study Hall Research When it comes to executing a winning foodservice program, Keith Boston, director of foodservice for Framingham, Mass.-based Cumberland Farms Group

Coffee

Brewing Up Innovation

The rising cost of coffee and growing competition among convenience stores is spurring richer coffee programs across the board. By Howard Riell, Associate Editor Due to Last Year’s droughts that hit Brazil, in addtion to a fungus that ravaged coffee bean fields in Central America for a good part of 2014, coffee prices rose about

Co-brand

Co-Branding: It’s What’s for Dinner

Just telling customers your food is fresh isn’t enough. Savvy retailers are building consumer confidence through co-branding and proprietary programs. By Marilyn Odesser-Torpey, Associate Editor Who says you can’t please everyone? When it comes to foodservice, co-branding with established restaurant concepts enables the Kwik Stop stores in and around Dubuque, Iowa to cover every need

freshfoodLARGE

Struggling Full-service Chains Must Revitalize Image

Technomic study shows latest customer behavior and how foodservice operators can respond. According to Technomic’s “Future of Foodservice: Family & Casual Dining Consumer Trend Report,” family and traditional casual-dining restaurant visits are threatened by the growing fast-casual sector, which now rates competitively when it comes to food quality, but is perceived to offer better value

Blendtec_building

Blendtec Named Business of The Year

Recognized for overcoming adverse conditions in the face of massive growth by Utah Valley Chambre of Commerce. Blendtec, a manufacturer of commercial-grade blending equipment, was recognized for being selected as Business of the Year and Innovative Business of the Year runner-up behind Google Fiber by Utah Valley Chamber of Commerce. Voting took place over a

Matt

Three Strategies To Automate Operations

How to stay ahead in an ever changing industry. By Matt Lauck, Emerson Climate Technologies Convenience stores have historically been known for selling packaged foods, cigarettes and cold beverages. Today, convenience stores are evolving to become foodservice destinations. This is a result of busy consumers wanting fresh, ready-to-eat meal solutions faster. For convenience store operators,

food

Foodservice: Best and Worst Practices

How you manage your food program, understand your local market and train your staff will go a long way toward determining your success. By Betsi Bixby The most profitable retail chains we did market business valuations for over the past year all had great foodservice results. The least profitable chains (and units) either didn’t have

Tornado2 Angle HR

Smart Foodservice Equipment Ideas

Expanding foodservice offerings often means shopping for new equipment. Retailers share how they are getting the biggest bang for their investment buck. By Marilyn Odesser-Torpey, Associate Editor One size doesn’t fit all, it turns out. At least it doesn’t when it comes to the new ovens ordered for Austin, Texas-based Kwik Chek Food Stores. When

Pierre Signatures

Restaurant Style Sandwiches

AdvancePierre Foods (APF), a nationally-recognized, fully-integrated producer and seller of handheld sandwiches and value-added meats, has extended its premium Pierre Signatures line with three restaurant-style sandwiches sold in clear, hand-wrapped packaging: All Beef Cheddar Cheeseburger, Southern Style Chicken Breast with Cheese and Spicy Breaded Chicken Breast with Cheese. Each hand-made sandwich features APF’s famous microwavable

121198282

AdvancePierre Foods Acquiring Landshire’s Wholesale, Manufacturing Operations

Highly strategic acquisition provides new product capabilities and additional sandwich and bakery capacity. AdvancePierre Foods, a supplier of value-added, center-of-plate protein and sandwich products to foodservice, retail and convenience channels, has entered into a definitive agreement to acquire the wholesale and manufacturing operations of Landshire Inc., a Caseyville, Ill.-based manufacturer of sandwich products. “We are

food2

Technomic Report Details Foodservice Opportunities

More than nine out of 10 consumers say the most important elements of foodservice are taste and flavor of the food and food quality. Comprising approximately 28% of retail foodservice and generating $11.2 billion in sales, proprietary convenience-store foodservice has become a key area of opportunity across the country. Technomic’s Convenience Stores Market Intelligence Report

Ron Zuehlsdorf PR

Ron Zuehlsdorf Joins Server Products

Brings 25-years of foodservice equipment experience. Server Products has announced the hiring of Ron Zuehlsdorf as western regional sales manager. In the capacity of sales manager, Ron Zuehlsdorf will lead Server’s business development initiatives in the Western region of the U.S. A 25-year veteran of the foodservice equipment and supplies industry, Zuehlsdorf most recently served

SNACKS

Understanding What America Eats

How and why America snacks. Snacking has become so ubiquitously part of the U.S. dining culture that the trend has begun to blur the lines between retail and foodservice. As a result, retail and foodservice purveyors are catering to the trend with an increased number and variety of “snackable” items, according to “What America Eats:

rollergrill

Striking a Balance

Americans are constantly weighing convenient food options that are either indulgent or healthier. As a result, more convenience stores are ensuring they have both types to choose from. By Howard Riell, Associate Editor The average American eats six convenience foods daily, according to industry statistics. With a number that significant, and more consumers relying on

Slice of pizza

Profits by the Slice

Pizza is America’s go-to food for single dining, group meals or snacking occasions. Because of the trend, c-store sales are mushrooming. By Marilyn Odesser-Torpey, Associate Editor It’s no secret that Americans love pizza. Every week, two out of three Americans eat pizza and the average consumer purchases pizza away from home five times a month—more

CWC-Counter_Deli_00311

IDDBA Predicts Deli Trends

“Retailers can capitalize on Millennials’ propensity to shop deli departments by keeping current with food trends and delivering an ever-changing assortment of offerings,” says IDDBA’s vice president education. Millennials are likely the most frequent customers in the deli, as it appeals to several values the generation tends to share, such as convenience, variety, the ability

cheese

Eight Ways Americans Will Eat Cheese in 2015

Wisconsin Milk Marketing Board predicts the top cheese trends for the New Year. The growth of online shopping, snacking, bold flavors, pairings, convenience foods and an ongoing trend of consumers choosing natural, artisan foods will impact the ways Americans eat cheese in 2015, according to the Wisconsin Milk Marketing Board (WMMB). With American cheese consumption

food-healthy

Consumer Food Trends Continue To Evolve in 2015

There’s rising evidence that consumers are shifting the meaning of convenience to include an element of freshness. Ever since the invention of the TV dinner, consumers have expressed a desire to get out of their kitchens in less time, but there is increasing evidence that convenience is being redefined and kitchens aren’t so bad after

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