2015 Foodservice Predictions: A Sweet Year Lies Ahead

If 2014 was the year of the oxymoron in foodservice, then 2015 will see a continuing evolution imposed by technology, green practices and ethnic foods.

This past year, we saw kale dominate as the greenest of greens to eat.  On the other hand, there was all of that bacon, so ubiquitous we saw it in everything from multi-layered gourmet sandwiches to exotic candies and desserts. While healthy and sustainable menus became de rigueur, it was also the year of the …

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. …

N’Joy® Yellow Leads the Pack

Sucralose appeared on the market in 1998, quickly rose to prominence then zoomed to the number one position in the $1.5 billion zero-calorie sweetener market.

There are a number of reasons for the little yellow packet’s remarkable success, which has a firm hold on its position as the tabletop category leader in the U.S.

The beauty of Sucralose lies in its ability to add sweetness to foods and beverages without adding calories and carbohydrates. For those seeking to lower their …