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 Coffee Quiz: How Much Do You Know about the Coffee You Sell?

It doesn’t matter if you are walking down a rural Main Street or tony Fifth Avenue, there seems to be a coffee shop on every corner these days and sometimes one or two in the middle of the block.

Throw in home brewing machines and drive-through java huts and all the restaurants with a percolator and U.S. coffee consumption is at record highs.  How high? About 64 percent of Americans have a daily cup and the average per drinker is …

New Eco-Packaging Sends Strong Message to Consumers

“Help us change the world.” That is a message that more and more companies are sharing as they turn to eco-friendly, “green” packaging and shun wasteful non-biodegradable options.

The reasoning behind these changes coincides with the public’s desire to do good and technology innovations that have created new packaging concepts.

Utilizing efficient packaging that cuts weight without losing strength or degrading design is no longer the future – it is the present.…

Top 10 Eco-Rules for Restaurants

It’s all the rage with an importance so great it could make or break your restaurant. No, we are not talking about kale salads or apple-cured bacon; instead, it’s about turning your restaurant green.

Improving your restaurant’s eco-friendly practices will not only attract more customers, but also will save money and improve your bottom line.…

Aspartame is Safe, the Proof is in the Science

Developed in 1965, Aspartame, one of the world’s most popular zero-calorie artificial sweeteners, has come under scrutiny.  Most of the critics decry Aspartame because it’s categorized as an “artificial” sweetener. However, the truth is federal authorities on both sides of the Atlantic have continually found it to be safe.

Aspartame, which is 200 times sweeter than sugar, is used in more than 6,000 different products including diet beverages, baking and as a common sugar substitute in foodservice – think blue …

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. …

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. …

Obesity is No Joke – Restaurateurs Can Make a Difference

Did you hear the one about the obese man who walked into the ice cream parlor with two cones already in his hands? No, and don’t tell it because jokes about obesity are not funny.

Let’s face it; obesity is a dark cloud over our society.  It kills a lot of people. According to Mercola, which monitors health statistics, one in five Americans died for obesity-related reasons in 2014. …

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. …

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