Create The Crave
Featured News Articles

Linner, Brinner, Slunch. The Rise of Unconventional Dayparts.

12/8/2011 8:11:35 AM

According to Nancy Kruse, president of The Kruse Co. and moderator of Nation’s Restaurant News’ Menu Trends & Directions conference’s “Menu Hot Spots” panel Wednesday, there will be  a slow erosion of conventional dayparts.  This has led to snack period combinations such as lunch-and-dinner, or “linner,” breakfast-for-dinner, or “brinner;” and supper-and-lunch, or “slunch.”  Desserts can [...]  more...

Getting to Know the Grab-and-Go Traveler

11/13/2011 8:24:58 AM

Recent research among hotel foodservice consumers indicates that guests are looking for more ways to obtain snacks and beverages.  Savvy operations are realizing the incremental benefit of offering more grab ‘n’ go fare.  About one-third of hotel properties report seeing opportunities in grab ‘n’ go prepackaged meals, and a similar number indicate that grab ‘n’ [...]  more...

Top CEOs on Winning Strategies for Growth

10/31/2011 2:10:31 PM

According to a group of award-winning restaurant operators at this year’s Multi-Unit Foodservice Operators Conference, reasoned growth is the recession’s lasting lesson.  Winning panelist Ron Shaich, executive Chairman of Panera Bread, advised, “Growth is what seems to be the end for so many people, but growth is a biproduct.  It’s the byproduct of having something [...]  more...

Hundreds Gather in Seattle for Healthy Hospital Food Conference

10/25/2011 1:57:05 PM

Hundreds of Hospital Food Service Managers, Nutritionists, Dieticians, Public Health Professionals, Authors, Suppliers, and Growers gathered to share information and learn new strategies to develop sustainable hospital food services procurement and operations at FoodMed 2011, the nation’s most important conference on sustainable food in health care.  Participants learned to incorporate sustainable and nutritious food purchasing [...]  more...