Walking through the produce aisles of any grocery store in the past few months has been an unsatisfactory task. For me, Saturday mornings have been dedicated to driving to multiple grocery stores in the hopes of finding produce that will stay fresh for more than a couple days. While in the midst of my routine this past weekend, it occurred to me that there had to be an easier way. There is.

A list of the top-23 mobile apps that help health-conscious consumers obtain valuable product information was compiled last fall by Food Tank: The Food Think Tank, a non-profit organization based in Chicago that offers solutions and environmentally sustainable ways to alleviate hunger, obesity and poverty by creating a network of connections and information.

This is a guest blog from Ashley Chan.  

Color most definitely has an impact on the success of a restaurant. We live in a world filled with color; it impacts us emotionally and mentally. Color is a great way to send a subconscious message to your customers. 

A post from Editorial Director John Krukowski  

If you're a parent, at some point in your life you've probably had to resort to pleading, ordering or bargaining to get your child to finish his or her meal. Or, maybe you can recall times from your own childhood when your parents tried to guilt you into finishing your food by asking you to "think of the starving children in China." How times change.

A post from Editorial Director John Krukowski

I blogged last week about a movement in China to reduce food waste among restaurant diners. Of course, it's an issue seen around the world, and I thought this table puts the high environmental and economic costs of food waste into perspective. I'd like to hear your thoughts on this, particularly if you work in foodservice. What can we as an industry do about it?  

As we enter a new year, our resolutions to eat healthier, lose weight and exercise more begin to slowly lose momentum on their way to a slow death by February. But while consumers are busy resisting temptation, the foodservice industry is trying to spice things up expanding menu options, locations and incentives for patrons.

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