The most successful health foods of the future are likely to be functional, and particularly those targeted at children and seniors, predicts a new report
https://foodanddrinkeurope.com/news/ng.asp?id=55603&n=dh296&c=nicyrpmcbktrgxu
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Hospitals' Latest Offering: Room Service
“At Your Request” or “A La Carte” — lets patients order food directly from the hospital food service department between regularly scheduled mealtimes, even if they just need a snack to tide them over. Better yet, the cost of these special orders are considered part of standard care, hospital officials said. [Read more…] about Hospitals' Latest Offering: Room Service
Your Customer Playing Field
How Does Anybody with a Business to Run Do All This Customer Analysis Without Spending Tons of Time and Money?
How do you do it? You can begin to learn a lot about your customers, playing field-both current customers and potential ones-without conducting expensive market research and without wasting tons of time in focus groups. You can integrate your research into your daily conduct of business. It’s not hard.
First, keep it simple.
"Make your own fucking salad!"
https://missinglink.typepad.com/joblog/2004/10/make_your_own_f.html
A colleague of mine went to the Werner’s Bistro last night, with the chairman if his company. The bistro, in Bedford View is apparently all the rage at the moment.
After a Waldorf salad was delivered with no nuts, they complained to the waitress, who called the manager, Zelda. She grumbled rudely without helping the matter and went off.
A few minutes later Werner himself came out with a tray of salad ingredients and told Craig and co, “Make your own fucking salad!”
So if you don’t get enough abuse during the day, and the basic fundamentals of service bore you, Werner’s may be for you.
It’s like something out of a Monty Python skit…!
Fat and fatter: What can the food industry do about obesity?
https://www.just-food.com/features_detail.asp?art=908&lk=rss
Giving away free pedometers, switching to healthier cooking oil, cutting the salt content of products… These are just some of the ways the food industry has been demonstrating its willingness to tackle the obesity crisis. But is the industry to blame for expanding waistlines, or does responsibility lie elsewhere? Kate Barker reports on the latest moves by the food industry to tackle the problem.
Farmhouse Ales
https://reveries.com/cool_news/2004/october/oct_14b.html
Farmhouse Ales. “No one has damaged the reputation of beer as much as the big beer companies, which through their own advertising have created the unfortunate image of the beer lover as bottom feeder,” writes Eric Asimov in The New York Times (10/13/04). “Nonetheless,” he continues, “the fans are on a crusade to prove that traditional beer, not the insipid supermarket stuff, is as fine a drink as wine to grace the table, if not better.” That crusade, says Eric, starts with “farmhouse ales … historically the products of an agricultural society. In the days before refrigeration, when summer was too hot for brewing, farmers in the French-speaking part of Belgium and across the border in France made beer in the winter and spring that they could put away for summer consumption.”
Dark Dining.
https://reveries.com/cool_news/2004/october/oct_15b.html
Dark Dining. At the Unsicht-Bar, a restaurant in Berlin, Germany, “every photon of light” is excluded, so that diners can experience eating without seeing, reports John Bohannon in The Christian Science Monitor (10/13/04). When patrons arrive at the Usicht-Bar, www.unsicht-bar.com (“named for the German word for ‘invisible’), they are first taken to a candlelit room and “given a menu with three options — vegetarian , fish and meat — but the actual dishes” are not revealed. Diners are then led to their tables, conga-style, led by a waiter or waitress who typically is blind (“it’s simply too difficult for a sighted person to learn how to navigate a dark, busy restaurant holding heavy trays of food and beverages”).
Fixing A Leak In The Hotel Profitability Pipeline: How To Manage The Costs Of Employee Turnover
https://www.hospitalitynet.org/news/154000350/4020937.html
One of the most vexing and expensive managerial problems: employee turnover, and particularly turnover of the most productive and effective individuals-continues to plague the hotel industry. A recent study showed that the average turnover level among non-management hotel employees in the US is about 50%, and about 25% for management staff. Thus, small variations in property-wide turnover may have significant financial implications.