Cancel OK

Veggie Grill launches plant-based Vegan Bowls For All

- General News
Veggie Grill, the nation's leading destination for creative and craveable plant-based food is launching another innovative virtual concept, Vegan Bowls For All.

Sweetgreen expands into Michigan

- General News
Sweetgreen, the mission-driven restaurant brand serving healthy food at scale, will open its highly anticipated first Michigan location in Birmingham, the 170th location for the restaurant brand.

Sanwa Food Group launches digital ordering platform for foodservice

- General News
Today, Sanwa Food Group announced it has launched a new digital ordering platform for Sanwa Fresh, the foodservice distribution portion of its business.

Foodservice needs to think big on raising consumption

- General News

MONTEREY, CA – For foodservice professionals to get people to eat more fruits and vegetables, they …

Twitter

Foodservice Conference in Monterey supports youngest consumers

- General News
The IFPA Foodservice Conference will feature a new buyer segment this year with K-12 menu planners  from some of the nation’s largest school districts scheduled to be in attendance.

Restaurant report shows how consumer behavior is shifting post-pandemic

- General News
Near, a global SaaS leader in privacy-led data intelligence on people, places, and products today announced its The New World of Consumer Behavior: Restaurants 2022 report, which highlights significant shifts in consumer behavior from the onset of the pandemic to today.

Foodservice: Looking into the future

- Produce Blueprints
Early 2022 showcased the inequities within the foodservice recovery.

Foodservice: More mergers and acquisitions

- Produce Blueprints
Acquisitions among foodservice players is an area to watch for an impact on suppliers.

Foodservice: Turning to technology

- Produce Blueprints
Technology capabilities in foodservice were improved in myriad ways during the pandemic.

Foodservice: New business models

- Produce Blueprints
During the pandemic, restaurants and other foodservice operators were forced into new ways of doing business, especially with ordering and delivery or pickup.