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The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.
Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.
The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.
Meatballs have all of the characteristics to be an American menu hit.
While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.
Now, blame for food litigation is at the executive level, and criminal charges are common.
Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.
A greater focus on male-driven products is an admission that salad sales have plateaued.
Equipment innovation is innovative when it solves a technical problem and adds shareholder value.
Litigation attorneys are coming after restaurant chains with increased expertise and sophistication; it would be wise to hire an outside food safety consultant.
One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.
There is one simple way to measure the success of true food product innovation Does it significantly increase shareholder value over a sustainable time period?
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
Build awareness throughout the company employees (top to bottom) that food-cost control is the top priority, second only to customer satisfaction.
Internal dissent is to be expected because food innovation is change, and many people resist change.
Time and time again, a great innovative idea is shelved, only to be resurrected years later as a successful new product.
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