Our Take

Musings on the Foodservice Industry

Drive-Thru Coffee Kiosks: Express Expressos

The other day we were driving around town from one meeting to another, hurried as usual and in great need of a shot of espresso. We didn’t want to stop at the local Starbucks® where we would have had to wait 10-15 minutes for our caffeine boost, and the donut shop’s diluted offerings would not 



Grow Your Restaurant Brand Through Private Labeling

Have you ever thought of substituting a national brand with your own branded product? It really makes a lot of sense to use your own logo, especially if you are trying to grow your restaurant operation and establish your brand name in the marketplace.



Ten Tips for an Eco Picnic

Picnics have always been the eco-friendliest of all ways to eat. You grab a blanket, pack some sandwiches, pour your favorite cold beverage in a Thermos and pack things you can eat, toss out or take back home.



Update – the UBER of Food

Two months ago, I wrote a blog regarding UBER is decimating the taxi industry. The point of the article was for food industry execs to consider how everything is changing and to get on board to lead change rather than wait for it to be thrust upon you. If you don’t know, UBER is a 



Exploding the Boundaries of the Classic Calzone

Like burgers and pizzas before them, the internationally recognized calzone is undergoing an explosion of flavor giving restaurants a highly beneficial addition to their menus. Creative pizza operators have taken the traditional meat and cheese turnover and given them a style makeover that incorporates the widest array of international flavors. Chefs are exploding the calzone 



The UBER of Food

If you do not know what UBER is, look it up. The short version is that UBER is a Silicon Valley company that changed the old established business of taxi service. UBER makes mobile apps that connect passengers with drivers of vehicles for hire and ridesharing services. The company arranges pickups in dozens of cities 



Brands and Millennials

I will “out” myself as a boomer. We boomers came of age in a simpler time with three TV stations that played commercials to our moms in plaid dresses. In those days, soap operas actually sold soap. Mom would also read the Wednesday food section in the newspaper, clip the coupons and proceed to the 



Guest Post – Grocerant – Where Grocery & Restaurants Meet

Acosta is out with its bi-annual “The Why? Behind The Buy” study, which purports to identify top trends affecting the supermarket industry, concluding that there is a growing “intersection of eating in and eating out” and that people increasingly are seeing the grocery store as a restaurant, or “grocerant.” Millennials, the study suggests, are prime 



The Rising Popularity of Foodservice Mac and Cheese

Pasta and cheese casseroles have appeared in cookbooks as early as the 14th century’s Liber de Coquina. It is a French dish of Parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval French cookbook The Forme of Cury. In a 1769 book, The Experienced French Housekeeper, there was a recipe for 



Not So Scary Halloween

I remember being a kid and looking forward to Halloween. So much hesitation and agitation over what costume to wear; Batman, GI Joe, hobo or a ghost, the classic white sheet with eyes cut out. Growing up in the mid-Atlantic, it really did not matter, by the end of October; we all wore coats that 



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