PotatoChipCoatedTenderloin

Potato Chip Coated Chicken Tenderloins

Brakebush Brothers has introduced Tater Chip Tenders potato chip coated chicken tenderloins, the newest item in their line of innovative, breaded chicken products. These whole muscle, chicken tenderloins are coated in a crunchy, cravable layer of real potato chips.  They have real stopping power on the menu and deliver something new, interesting and wickedly satisfying. 

mcdonalds

Workers Hit McDonald’s with Multiple Class-Action Suits

Alleging widespread wage theft, lawsuit comes as Congress examines fast-food giant’s pay practices. Workers this week filed class-action lawsuits in California, Michigan and New York claiming McDonald’s is systematically stealing employees’ wages by forcing them to work off the clock, shaving hours off their time cards and not paying them overtime, among other practices. The

Maxwell House

Special Delivery Coffee

With MAXWELL HOUSE Special Delivery, brewing and serving the rich, full-bodied coffee customers demand is in the bag. Packed in a convenient filter pouch, MAXWELL HOUSE Special Delivery provides pre-measured roasted and ground coffee for easy brewing. Simply place the entire pre-measured pouch into the brewer, press brew and done. When finished, pull out the

breakfast sandwiches

Restaurant Breakfast Visits Grow

Lunch and dinner visits decline, reports NPD.  U.S. consumers cut back on their restaurant visits at lunch and supper in 2013, but increased their visits at breakfast for the fourth consecutive year, reported The NPD Group, a global information company. Over 12.5 billion breakfast visits were made to U.S. foodservice outlets last year, a 3%

foodemployeeLARGE

Winter Weather Pummels Foodservice Sales

“We expect that consumers will enthusiastically return to foodservice in the spring, but January and February have to be considered lost dining occasions for foodservice operators,” says Technomic spokesperson.    Some 40% of foodservice operators nationally indicate that the weather since Jan. 1 has had a negative impact on sales according to a research report

chicken

C-Stores Bullish on Chicken

When Larry Miller started in the c-store business in the 1960s, he cut up chicken for the store’s meat market section. But most stores were skittish when it came to prepared products. Handling raw chicken and properly cooking presented minefields. No longer. “The supply chain is safer and the equipment makes it easier to prepare,”

roller grill

Roller Grill Trends Toward Innovation, Made to Order

In 2014, convenience stores are finding they can up their foodservice profile with specialty sausages, a range of breakfast options and different bun types, such as biscuits. “Roller grill offerings have really evolved and expanded in recent years. While hot dogs remain a staple, c-store operators are offering a broader range of items that meet

sandwiches

Sandwiches Made Their Way

In 2014, sandwiches continue to be in high demand among convenience store consumers. Whole grain breads—as well as flatbreads, wraps and all kinds of artisan breads—and specialty cheeses and meats are among options grabbing customer attention. Rutter’s Farm Stores, with 59 locations in York, Pa., has seen success with a number of sandwich items. “Grilled

bakery

Building the Bakery Business

Over the past 12 months, sales of packaged sweet baked snacks and desserts came close to the $13 billion mark, according to a report released by market research publisher Packaged Facts. The report, entitled “Packaged Sweet Baked Snacks and Desserts: U.S. Market Trends,” projects that sales will exceed $14 billion in 2017. That growth in

coffee3

Brewing a Coffee Strategy Pays Dividends

A well-run program can help customers start the day with a smile and bring them back again and again. It can also anchor a breakfast program, serve as a profit center and prove a key point of differentiation—assuming it is done right. Doing it right means starting with top-quality products, having all the condiments and

Pizza

Pizza Fans Split Over Indulgent And Healthier Pies

Still one of the most popular foodservice destinations, pizza is trending in two directions: indulgent and better for you, noted Donna Hood, Crecca, senior director of Technomic. “On the indulgent side, we see items such as the recently-introduced bacon cheeseburger pizza or Buffalo-style pizza. But on the better-for-you side, we’re also seeing pizza chains rolling

nra-responds-to-beverage-ban01

NRA Announces 2014 FABI Award Recipients

New type of pepper, beef bacon, gluten-free flour and vegan fishless filets are among food and beverage innovations to be showcased at National Restaurant Association Restaurant, Hotel-Motel Show. The National Restaurant Association (NRA)  announced the recipients of the Food and Beverage Innovations (FABI) Awards, which recognize progressive food and beverage innovations that will make a

del monte

Del Monte Expands its Tomato and Vegetable Program

Acquires approximately 2,620 acres of land in south Florida. Del Monte Fresh Produce N.A., Inc. announced that one of its North America subsidiaries acquired approximately 2,620 acres of agricultural production land located Northwest of Palm Beach, Fla. “The land on the east side of Lake Okeechobee is ideally located and has an ample water supply

waffle_taco

Taco Bell To Launch Breakfast Menu

The new Waffle Taco features a waffle wrapped around a sausage patty or bacon, with scrambled eggs and cheese, served with a side of syrup. As QSRs and convenience stores up the ante in the battle for breakfast customers, Taco Bell is not to be left behind. Taco Bell is launching a national breakfast menu

acquisition

American Frozen Food Institute Elects New Board Leadership

Elections take place during the 2014 AFFI Frozen Food Convention. The American Frozen Food Institute (AFFI) has announced the election of three officers and nine members to the AFFI Board of Directors. The elections took place at the AFFI Annual Meeting and Keynote Breakfast held in conjunction with the 2014 AFFI Frozen Food Convention in

food-healthy

Majority of Primary Grocery Shoppers Won’t Pay More for Non-GMO

Half of specialty store shoppers are willing to pay extra for non-GMO products, NPD Group finds. The labeling of genetically-modified (GMO) foods is at the center of debate across the country, but the decision to buy or not buy non-GMO foods often is based on price, according to The NPD Group, a global information company.

mexicanfood

CSD’s 2014 Foodservice Study

Retailers recognize that an effective foodservice program helps position them as a destination for on-the-go consumers. But new research shows that these programs are vital for creating competitive points of differentiation in today’s hyper-competitive environment. By John Lofstock, Editor, and Joshua Tahan, Study Hall Research The U.S. foodservice industry generated an estimated $660 billion in

IDDBA

IDDBA Brings Free Online Food Safety Training To Retailers

“Food safety is perhaps the most important training topic for food handlers,” says IDDBA’s vice president of education. The International Dairy·Deli·Bakery Association (IDDBA) has launched training.iddba.org, a free online training Website. Primarily aimed at supermarket dairy, deli, bakery, and prepared foods associates, the site offers training in both English and Spanish. Training is free and

yogurt

Equipped for Foodservice Success

After the recession-fueled hesitancy of the last couple of years, some retailers are once again investing in new foodservice equipment to add new items, boost sales of existing ones and streamline operations. By Marilyn Odesser-Torpey, Associate Editor When FriendShip Food Stores, based in Fremont, Ohio, decided to add frozen yogurt to the foodservice offerings at

food-healthy

Winning Over Foodservice Customers

Fresh ingredients, a great presentation and knowledgeable employees will help convenience store retailers grow their foodservice sales.  By Pat Pape, Contributing Editor Competition is getting tougher in the foodservice arena. Convenience stores and QSRs now go after the same targeted demographic: households with incomes below $50,000, according to Bloomberg Industries, a business research organization. That

coffeeLARGE

Testing Your Hot Dispensed Beverage IQ

With convenience stores putting so much focus on the coffee category, consumers stop to buy coffee at c-stores more than they fill up their cars. Can your stores compete with industry leaders? By David Bishop, Managing Partner, Balvor LLC Most convenience store retailers appreciate the value that hot dispensed beverages provide. Retailers also recognize the

bakery

Building a Bakery Business

Research shows that breakfast sales are on the rise and that means sales can be too for retailers who have solid bakery products and programs in place. By Marilyn Odesser-Torpey, Associate Editor Packaged Facts research firm estimated that restaurant breakfast sales reached $47 billion in 2013, up 5% from 2012. And the company predicted that

foodemployeeLARGE

Sidestepping Foodservice Mistakes

Mastering the basics and knowing what to expect can help you avoid a foodservice disaster. By Erin Rigik, Associate Editor Foodservice continues to be a shining star in convenience stores, so expanding your food options should be on the menu in 2014—if you have the traffic. Lunch and dinner solutions can be added to c-stores

food2

C-Stores Win With Fresh, Quality Prepared Foods

Technomic finds roughly one-third of consumers who visit convenience stores for fresh-food items purchase them at least once a week from convenience stores. More convenience stores are concentrating on providing a greater variety of fresh, high-quality foods, and competition is mounting as stores strive to compete with fast-food restaurants. Technomic’s Convenience Store Market Intelligence Report

dunkin2

Dunkin’ Donuts Opens Stores In Greater Baltimore-Washington, D.C. Area

“We believe that these existing franchise partners with years of experience in our brand will help become an important part of the local communities they serve,” says Dunkin’ spokesperson. Dunkin’ Donuts has announced the signing of a multi-unit store development agreement with five existing franchise groups to develop 22 new restaurants throughout the Greater Baltimore/Washington,

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