Boost your business with on-trend yogurt that’s delicious on its own and as a good-for-you ingredient. Dannon® Oikos® is an authentic Greek nonfat yogurt that customers want to include as part of their healthy lifestyle, that features 11 to 12 grams of protein per serving compared with regular lowfat yogurt’s 5 grams. Danno Oikos has 10 flavors in 5.3oz. It also offers back-of-house versatility with a 32oz. available in plain and vanilla, which are perfect for cooking and baking.
8. July 2011
Once upon a time, the college convenience store existed in a spartan form as a convenient outlet for students to purchase items they needed for dorm life: toiletries, cleaning products, plus candy and gum.That stuff still flies off the shelves, but it represents a much smaller part of the product mix these days, and the campus c-store is morphing into a much more comprehensive services provider. Not inconsequentially, it is also growing as a campus foodservice outlet as the minimal packaged sweets are joined by elaborate prepared foods designed either for immediate consumption or for later.
14. June 2011
11 trends in 2011 that are influencing the way customers perceive and use the restaurant landscape. One trend is that low calorie meals are here to stay—consumers perceive that over half (54 percent) of restaurants are offering lower calorie meals and that 48 percent of restaurants show the calorie content of meals.
2. June 2011
Buoyed by positive same-store sales and solid optimism among restaurant operators for continued growth, the outlook for the restaurant industry remained positive in April. The National Restaurant Association’s (NRA) Restaurant Performance Index stood at 100.9 in April, essentially unchanged from a level of 101.0 in March.
16. May 2011
A recent NPD Group report found that the effects of the economic downturn have altered consumer dining-out habits for years to come. The survey found that 76 percent of respondents are cautious, controlled spenders who visit fewer restaurants, order fewer items at each meal, and trade down to get a better value. 24% of respondents are optimistic about economic recovery, saying they have cut back less. However, even the optimistic group have still traded down from pricier restaurant segments since 2007.
30. July 2011
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