The National Restaurant Association finds that the job growth rate in the restaurant industry outpaces overall job growth rate in the U.S. The restaurant industry continues to lead the job market in creating jobs. The past year, eating and drinking place employment increased 2.7%, which is more than double the 1.3% increase in total U.S.
Par-Way Tryson, manufacturer of Vegalene Food Release sprays, announced promotions and role expansions in its sales and marketing divisions. The following changes were made to the company’s management team: Brad Channing is its new chief business development officer, Gary Everson is its new chief foodservice sales officer, Ginny Bales is its director of marketing and Judy Rogowski
Champs Chicken offers a variety of side dishes that will let consumers customize meals better: mashed potatoes, macaroni and cheese, seasoned green beans, seasoned corn, cinnamon candied apples, chicken gravy, white pepper gravy and sausage gravy. All of these items are packaged in small portion “boil in bags” that can be prepared on a stove
Champs Chicken designed a new, manual breading table that can help retailers get their foodservice prep work done faster. The table has a handle attached to a gear box that makes it almost like an auto sift breading table. Retailers can easily sift breading, breaking down the dough balls while removing unwanted items and dispensing
One of the most maligned pieces of equipment in all of foodservice—the roller grill—remains the backbone of many c-store foodservice programs, offering an inexpensive, labor-friendly way for operators to expand their fresh-food offering at a time when other nonfoodservice categories are declining. Roller grill sales are estimated to account for roughly 10-15% of convenience foodservice
International fare and regionally produced ingredients are the hottest trends in deli department foods, according to “What’s in Store 2012,” the recently released annual trends publication of the International Dairy-Deli-Bakery Association (IDDBA). Eighty-two percent of consumers enjoy visiting supermarket delis that feature newer and trendier items, regardless of whether they regularly purchase these items. Delis
Under partnership, AdvancePierre becomes the exclusive foodservice distributor of Johnsonville Sausage. AdvancePierre Foods and Johnsonville Sausage have formed a strategic partnership, leveraging AdvancePierre Foods’ dynamic foodservice organization and distribution system to deliver quality Johnsonville Sausage to foodservice customers across the U.S. This partnership will make AdvancePierre Foods, a supplier of value-added protein and handheld convenience
Brookwood Farms BBQ has hired Chuck Mastruserio as its new regional manager for the Mid West region. “We are very excited to have Chuck join our team as we expand our sales and growth into the Midwest region of the country,” said Twig Wood, Brookwood Farms president. He will assume the responsibilities of managing sales
Inside the Numbers: Rutter’s FARM Stores 200+ Number of prepared food combinations available at any given time. 6 New prepared food items added to Rutter’s menu in February 2010. 5 Prepared food items dropped from Rutter’s menu in February 2010. 20% Store sales from prepared foods in the 37 Rutter’s locations equipped with order kiosks.
Once again, cigarettes dominated in-store sales, accounting for nearly one in every three dollars spent in stores, but cigarette gross margins continued to plummet, falling to 15.3%. These low cigarette margins dropped the category to third in terms of gross margin contribution (16%) behind foodservice (23.9%) and packaged beverages (16.6%) Margins promise to continue falling
When it comes to convenience stores, every square inch of selling space is precious real estate. And when the inside of a store is fully merchandised, the only place left to go is the forecourt area. Some convenience store retailers have always made good use of the forecourt area—whether or not it featured fuel pumps—to