Editor’s note: Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods, a Fall River, Mass., processor of fresh and frozen soups, sides, sauces and entrees.
Subway, fellow giant chains losing market share to focused competitors, fast-casual upstarts in annual Top 500 rankings
March 23, 2015
The 500 largest restaurant chains in the United States accelerated their cumulative sales growth in 2014 to a 4% increase, totaling an estimated $274.4 billion. But some of the biggest brands among them, namely Subway and McDonald's, lost ground to focused-menu competitors and emerging fast-casual chains and reported overall sales decreases for the year.
Prepared Foods talks breakfast taste trends with Christopher Hansen, corporate executive chef for OSI Group LLC, a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
March 23, 2015
Prepared Foods talks breakfast with Christopher Hansen, corporate executive chef for OSI Group LLC. OSI Group, Aurora, Ill., is a $6 billion global meat and prepared foods processor and supplier to foodservice, contract and private label channels.
Product line features Jambalaya Fritters, Crispy Southern Flounder and Lobster & Seafood Pups
February 24, 2015
King & Prince Seafood® launched Small Plates/Bar Bites™ product line featuring Jambalaya Fritters, Crispy Southern Flounder and Lobster & Seafood Pups.
American street and grill foods find new appeal with international inspirations
December 9, 2014
Looking ahead to 2015, one of the most intriguing trends expected to shape the U.S. foodservice sector is the emerging popularity of internationally inspired street and grill foods that pay homage to the authentic ingredients and flavors of their homelands, according to Street and Grill Foods: Culinary Trend Mapping Report, a new study by market research firm Packaged Facts.
Culinary Forecast predicts local sourcing, environmental sustainability, healthful kids’ meals to grow on restaurant menus
December 3, 2014
For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.