Understanding How Millennials Define “High-Quality” Beef When Dining Out

October 14, 2019 BROOKE PATTON, Beef Checkoff

This group of consumers, in general, dine out more and are more likely to choose a dining location based on the overall experience it provides. Therefore, Millennials require a special focus when it comes to high-quality protein, like beef, and the dining experience.

Aramark Honors Top “Service Stars” Worldwide for Extraordinary Dedication and Achievement

October 14, 2019 Aramark

Two hundred of Aramark’s outstanding team members from around the world have been named to the company’s Ring of Stars and will be recognized during an exclusive celebration in Scottsdale, AZ, this week.

Gordon Food Service Announces Plans For New Distribution Center in Westfield, Indiana

October 14, 2019 Gordon Food Service

The proposed site for the company’s new 500,000 square foot facility is located in the NorthPoint Business Park at the northwest corner of Grassy Branch Road and 196th Avenue.

Novolex Introduces Reflections Renew Cutlery Made With 20% Post-Consumer Recycled Content

October 14, 2019 Novolex

Waddington North America (WNA), a Novolex™ brand, announced today the introduction of Reflections® Renew™, silver-look spoons, forks and knives with 20% post-consumer recycled (PCR) content.

New Campbell’s Signature Reduced Sodium Soups Launched in 3 Flavors For Foodservice

October 14, 2019 Campbell’s Foodservice

To support healthcare operators in communities with a range of dietary requirements, Campbell’s Foodservice has developed three Campbell’s® Signature Reduced Sodium soups. Ready-to-eat soups with less sodium are particularly important to operators in this segment as they serve patients and residents who follow special diets—38% in senior living, 41% in hospitals and 44% in long-term care.1