• Skip to main content
  • Skip to primary sidebar

Mike Hohnen

Coaching for personal growth, change and development

  • About Mike
  • Services
    • Coaching
      • A good coach might be what you need…
    • Keynote Speaker and Presenter
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
    • Contact
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog

Milk's Makeover

April 21, 2016By Mike Hohnen

https://www.qsrmagazine.com/issue/69/milk.phtml
Today milk is the second most popular beverage in America and number one in homes, according to Milk PEP. Indeed, it seems milk is everywhere, featured on television and in magazines and filling the shelves in convenience stores and supermarkets. There are even single-serve milk vending machines. But there is one place where milk remains conspicuously absent : restaurants.

Sure, there have been a few isolated incidents, but for the most part, milk’s place in foodservice has been in crates in the back of the kitchen. Kurt Graetzer, CEO of Milk PEP, says that while milk is present in 97 percent of restaurants, it only represents a 5 percent volume share of all beverage sales. But how could this be, one might ask.

Filed Under: Trends

Primary Sidebar

Search here

The Legal Stuff

Terms & Conditions

Privacy Policy

© Copyright 2023 Thoughts4Action cc - Privacy Policy - Terms & Conditions