Online Ordering Grows Up.

nina | July 21st, 2011 - 9:00 am

 Online ordering isn’t new anymore, and consumers are increasingly turning to the Internet and their mobile device to do everything from customizing their pizzas to crafting an order that fits in with dietary needs to just creating a dining experience designed to move more smoothly.   Restaurants across most segments are at least dipping a […]

NOAA: Great Progress toward ending overfishing.

nina | July 20th, 2011 - 9:00 am

The National Oceanic & Atmospheric Administration’s (NOAA) Fisheries Service released its annual report card, called the “Status of U.S. Fisheries”. This report has been issued annually since 1997.  The report summarizes the best available science for the 528 federally managed fish stocks.

“Overfishing” means the catch is above the target set in the fishery’s management plan, while “overfished” factors in a safety margin ensuring the stock is able to recover.  This year’s report indicates that the country’s fisheries management system is working. 

The country is making great progress ending overfishing and rebuilding stocks around the nation.  We are turning a corner as we see important fish stocks rebounding.

This year’s report shows more evidence that affordable, healthy imported seafood coupled with a popular, iconic domestic catch will help feed America and grow the economy.  Especially at a time when health experts report families need to more than double the amount of seafood we eat.

Source:  SeafoodSource.com, July 2011

Paul Saval, President & CEO of Saval Foodservice

nina | July 19th, 2011 - 9:00 am

Paul Saval, at the International Foodservice Distributors Association (IFDA)/ International Foodservice Manufacturers Association (IFMA) Sales & Marketing Conference, The Ritz-Carlton, Washington, DC; July 17-19, 2011.

Giving Dairy a Boost!

nina | July 18th, 2011 - 9:00 am

Giving Dairy a Boost at Retail. Five key consumer trends will guide successful products in the coming year, and milk and cultured dairy products are no exception. Launches of new dairy-based food products have been down of late, due to two main reasons. Retailers are getting rid of poor performers, and no one is noticing.  […]

Supper Visits to Restaurants Rebounding!

nina | July 15th, 2011 - 9:00 am

After several years of traffic declines, visits to restaurants at supper increased over the last three quarters, according to foodservice market research from market research company The NPD Group.  Supper visits increased 2 percent and 1 percent in the third and fourth quarters of 2010, respectively, and

increased 2 percent in the first quarter of 2011.  Driving the growth were quick service restaurants with 78 percent of the total industry traffic. Meanwhile, visits at midscale and casual dining remained weak.The improvement at supper may reflect some easing in unemployment, a modest improvement in consumer confidence as well as a release of pent-up demand during the periods reported.cost of food at home and at the restaurant.

 

Also rising food costs have helped to narrowed the gap between the

Source:  Meatingplace.com; 7/4/11

Young “Millennial” Adults Really Do Eat Beef!

nina | July 14th, 2011 - 9:00 am

Young adults in the “Millennial” demographic do eat beef and might eat it more often if given more information on selecting and preparing it, according to new research by the Cattlemen’s Beef Board.   Millennials, defined as those born between 1980 and 2000, grew up in the age of the Internet and tend to have […]

What are your Guests Drinking?

nina | July 13th, 2011 - 9:00 am

What are thirsty restaurant guests ordering to go with their meals? Most are still opting for soda, according to new data from Beverage Marketing Corp., although Americans drank nearly seven gallons less per capita last year than they did in 2005.  Bottled water came in a distant but growing second, followed by beer in third […]

Burger Consumption is on the Rise!

nina | July 12th, 2011 - 5:32 pm

Burger consumption is up considerably since 2009.  Nearly half of today’s consumers eat a burger at least once a week compared with 38 percent two years ago.  The value menu is certainly a big part of this increase in burger consumption. The better burger restaurants in the fast casual segment have put the burger top-of-mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions.

The importance of health attributes such as all-natural, hormone-free, steroid-free and antibiotic-free has grown since 2009. Half of consumers now say it is important to them that the meat used to make their burger is steroid-free.  The specialty burger craze has driven growth in a way that is almost defiantly separate from pricing.

Source:  meatingplace, 7/7/11

Quick-Serve Restaurants and Social Media

nina | July 11th, 2011 - 9:00 am

Quick-Serve Restaurants Are Seeing Boosts in Sales through Social Media.

Consumers who frequent quick-service restaurants are much more likely to spend and consume more at those avenues after being exposed to the brands on social media than those who are not exposed, according to a new study.

The study tracked experiences of approx. 400 people with five top fast-food chains between January and May of 2011. Below are the findings:

*  Consumers exposed to social media plus billboard ads were twice as likely to spend or consume more across the quick-service category.
*  People exposed to social media plus news stories spent 17% more week-over-week across the quick-service category.

Lewnes Steak House

nina | July 8th, 2011 - 9:00 am

Lewnes Steak House 401 – 4th Street Annapolis, MD  21403 lewnessteakhouse.com 410.263.1617 Price Range:  $$$ Neighborhood:  Annapolis Specialty:  Prime Steaks In 1906 a boy of 14 ventured from Arna, a village in Sparta, Greece, to America on the English Ship Compania, with one suit of clothes and enough money ($57) to cover fair, food and […]

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