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Why Quality Foodservice Is The Key to The Outstanding Hospital Experience

Why Quality Foodservice Is The Key to The Outstanding Hospital Experience

In 2016, the San Francisco General Hospital And Trauma Center received a $100,000 grant from its foundation. The purpose? To upgrade the existing cafeteria facilities. The previous year, a mere 22% of patients rated the hospital’s food as “excellent”—and these patients account for 1,500 meals served per day, adding up to an enormous amount of mediocre food. In response, the hospital took steps to hire a new executive chef, increase the number of seasonal offerings on the menu, and made plans to open a farmers market on the cafeteria’s patio.
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C-Store Breakfast Trends

C-Store Breakfast Trends

C-stores, which are upgrading to healthier and more varied breakfast options (such as an egg-white breakfast sandwich), are continually presenting consumers with an attractive option to stave off the pangs of hunger while keeping folks on the go. Recent tallies of breakfast-related purchases at c-stores are worth a look for industry insiders—breakfast on-the-go is not expected to abate anytime soon.
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Diner Breakfast Trends

Diner Breakfast Trends

Breakfast is in the midst of a makeover. Ethnic foods are trending strongly, as are crunchier, more “aggressive” foods like crispy chorizo. The idea of “breakfast all day” has passed the trend stage and must now be called an accepted (and expected) feature of restaurant culture. The spirit of the original purveyor of breakfast-all-day menus, the humble diner, is alive and well, still dishing up hundreds of delicious meals for customers daily. And in certain ways, diners are leading the charge when it comes to new, fresh ideas on how to prepare breakfast food.
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How All-Day Breakfast Is Changing The Way We Eat

How All-Day Breakfast Is Changing The Way We Eat

It’s no longer just a trend—all-day breakfast is here to stay. The National Restaurant Association’s 2016 Restaurant Industry Forecast reported that 72 percent of adults want restaurants to serve all-day breakfast. There’s even a new term celebrating this dining tribe:  Breakfastarians, which has been embraced by restaurants like IHOP and is filtering into advertising. Diners, c-stores and all manner of eateries are taking note, updating menus and adjusting purchase orders in an effort to meet customer demand. But what effect is this national movement having on the way we eat?
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