Restaurant Industry 2017 – Predictions for the New Year

The beginning of the year is a good time to look at industry trends and predictions. Smart foodservice operators know that constantly reading consumers and adjusting strategies is the key to build a long-term business.

The Sugar Foods marketing team wants to help you identify the trends that face the restaurant industry so you can position yourself for success. The restaurant industry saw sales decline last year… how to turn momentum around? Here are some predictions for 2017:…

The Move Toward Greater Sustainability and Efficiency

In designing the sleek packaging for EcoSticks, Sugar Foods also had to redesign the caddy that displays the sweeteners on restaurant tables and counters.

With a longer, thinner look, the new EcoSticks wouldn’t fit neatly into the standard rectangular caddy. As a result Sugar Foods is offering a more futuristic and practical design. The new compartmentalized caddy rises up from back to front, sporting a modern curvaceous style that is both appealing and functional.…

Aspartame’s Popularity: The Blue Packet Sweet Success Story

Although discovered in 1965, the calorie-free sweetener Aspartame became popular in the U.S. in the 1980’s.  Today it is found in thousands of foods, but most commonly found on tabletops in little blue packets.

Unique among sweeteners, Aspartame is digested as a protein.  It is completely broken down by the body into its components including amino acids, aspartic acid and other chemicals that are actually found naturally in many fruits, vegetables and dairy products. …

Saccharin’s Popularity Dates Back More Than 135 Years

Think Pink

Saccharin, which is known as the “king of artificial sweeteners,” was the first calorie-free sweetener developed as an alternative to sugar.

Much like other calorie-free sweeteners, Saccharin is much sweeter than sucrose or table sugar, about 400 times sweeter.  This trait has inspired the R&D staff at food manufacturers to incorporate it into a variety of products, such as drinks, candies, cookies, medicines, and toothpaste. …

Private Label Products Build Your Brand and Profit Margin

There is no denying the value of a powerful brand name.

Starbucks, Kraft, Tyson, Nestlé® are often cornerstones of a successful foodservice business.  Consumers want what they want in foods, whether it meets dietary or quality standards, but such desires do not have to be accompanied by a brand name. …

The View from the Table – Satisfying Customer Needs

Imagine going into your favorite restaurant, sitting down and seeing there is no salt and pepper on the table, nor is there ketchup, napkins or silverware.

Now imagine being a restaurant operator whose tables are this barren and uninviting.  You wouldn’t have it that way.  You wouldn’t because you know what your customers want and more importantly, what they need. …

What’s in a Name? The Advantage of Non-Branded Sweeteners

If Shakespeare was an ad copy writer, he might have said, “To brand or not to brand. That is the question.” The noted Bard also said, “What’s in a name?” And that is what we at Sugar Foods ask when it comes to zero-calorie sweeteners.

Recent studies show there’s been a dramatic move away from nationally branded sweeteners because consumers are more likely to choose by color than by brand.  As brand name loyalty subsides, restaurants are now able to …