Page 6 - Oodservice News Today

Tech-driven sales and marketing company focuses on brands and retail services

There is a lot going on in this busy month for the foodservice industry. Thanks to this being a leap year, we’ve got an extra day in February and that’s a good thing because it looks like we are going to need it! Coming off the heels of a bustling MAFSI conference in Palm Springs, Calif., the first few weeks of February are chocked full of learning and networking opportunities.

Tuxton appointed Ginger Green to serve as director of sales.

Generally deemed a good value for portion size from consumers, barbecue continues its successful run; new sauce flavors help, as does current protein cost.

The latest technologies and thoughtful design address labor, space and budget constraints.

College and K-12 school campuses continue to reimagine foodservice operations.

The driving force behind the renovation of Selleck Food Court at the University of Nebraska — Lincoln (UNL) began as a revisioning of the dining center into a community space for students, faculty and staff.

No rules exist when it comes to creating impressive and memorable table settings.

Comfort foods with a retro and/or nostalgic influence remain prominent on today’s menus.

While price continues to draw in consumers, grocers are also finding more ways to showcase quality and highlight the convenience of their meal options.