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  • Columns - Food and Drink International
    conversations around brand marketing Read more Article by Janice Hoppe Columns 27 April 2015 New Uses Consumers are changing the way they use restaurants and a night out does not always mean a typical full service casual dining experience anymore P F Chang s China Bistro Inc is responding to the new way restaurants are being used not only with its menu but also with the look of its restaurants We are the evening out versus part of the evening out CEO Rick Federico tells Food Drink International Guests can order a couple small plates and a glass of wine and maybe sit at the counter community tables or in the dining room A lot of work and focus has gone into crafting our menus to give guests other opportunities to use the restaurant other than for just full service casual dining Read more Article by Janice Hoppe Columns 27 April 2015 Foam Fiasco Polystyrene foodservice packaging you know the stuff we drink our morning coffee out of and what our food comes in when we order takeout accounts for about 0 4 percent by weight of the total one percent of polystyrene products generated in municipal solid waste It s a small percentage but more can be done and recycling locations are available nationwide to make that happen So why has this product come under fire in New York City all of a sudden New York City Mayor Bill de Blasio says expanded polystyrene foam products are environmentally harmful and have no place in the city because there are better options and alternatives If more cities across the country follow our lead and institute similar bans those alternatives will soon become more plentiful and will cost less he says Read more Article by Nancy K Gardner Columns 27 April 2015 Intellectual Property Some say that imitation is the sincerest form of flattery but when it comes to your food or beverage brand copycat names are not a compliment Thankfully intellectual property IP laws in the United States provide a vehicle to challenge imitators But even so wise food and beverage companies will strategically consider ways to construct their important brand assets that reduce risk and enhance the possibilities of brand protection Ask many marketing professionals how to select a good brand name and you will likely hear that it is best to adopt a brand name that conveys something meaningful about the product in order to immediately communicate to the consumer a benefit or attribute Thus brand names often include words that describe an ingredient or flavor characteristic of the associated product its function purpose or use its quality or the geographic location from where it comes Read more Article by Janice Hoppe Columns 27 April 2015 NRA Show 2015 The food and beverage industry s most anticipated four day event comes to Chicago next month when industry leaders and world renowned chefs come together for the annual National Restaurant Association NRA Hotel Motel Show We are an evolving

    Original URL path: http://www.fooddrink-magazine.com/sections/columns?start=14 (2016-04-27)
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  • Columns - Food and Drink International
    in 3 2 1 Snapchat the social messaging app that has taken American teens by storm has a strong base of 26 million users the rapt attention of a young core audience and is facilitating billions of shares per day Yet Snapchat is still a largely untapped territory for brands Here are eight things you need to know to get caught up and determine if Snapchat is the right place for your brand s messaging Read more Article by Hyaat Chaudhary Columns 02 September 2014 Taking a Byte While more than a few food and beverage brands are beginning to exploit the emerging creative opportunities in the online space many more are still inexperienced with the true potential of digital marketing For industry decision makers understanding how to realize that potential and leverage the advantages of this approach including best practices for creating digital marketing strategies that better target their ideal demographics is essential Because the digital media landscape occupies such a vast and diverse expanse of virtual real estate it is a medium that allows for a great deal of highly customized and highly effective targeting in marketing and advertising campaigns Read more Article by Susan Tellem Columns 02 September 2014 Recall Preparation A food or beverage product is recalled every day in some part of the United States and around the world Sometimes the reason for the product recall is because of salmonella or E coli which are very serious and other times it is for undeclared ingredients or something that is not necessarily life threatening Whatever the reason for it a recall is serious business for a company and it must be prepared to properly handle the situation Tellem Grody PR Inc based in Los Angeles developed the 10 Commandments of Recall Crisis Management to minimize damage to a brand Of course the Food and Drug Administration has its own rules that must be followed by companies as well but those are to protect the public more than the brand Read more Article by Bruce F Bronster Columns 02 September 2014 See and Be Seen For real Is this happening Those are the questions that ran through my mind as I watched Jon Bon Jovi grab the guitar hanging on the Blue Parrot s wall and sing Wanted Dead or Alive to the 50 people eating Mexican food and drinking margaritas This surreal experience is what people secretly hope for when patronizing celebrity boîtes I can hit a hot spot eat amazing food and maybe just maybe chill with Justin Timberlake or Michael Jordan or Mark Wahlberg Read more Article by Alva Mather Columns 02 September 2014 Craft Craze Craft beer has experienced exponential growth in the United States and throughout the world over the past decade as consumers have come to appreciate the variety of styles and phenomenal quality that result from the dedication of smaller local beer producers Although beer figures declined overall in 2013 craft beer continued to experience another year of double digit

    Original URL path: http://www.fooddrink-magazine.com/sections/columns?start=28 (2016-04-27)
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  • Columns - Food and Drink International
    don t mind my asking A friend of mine lives in a nice neighborhood where a lot of doctors live and he takes walks One day one of the doctor neighbors stopped him and blurted out Y know I well it s just that Basically all the doctors in the neighborhood had noticed that my friend had a condition that to the trained eye meant he should seek treatment Most of us didn t see anything wrong but the experts did Do you ever wonder what the self appointed doctors of social media would say about you Read more Columns 24 May 2013 How Sweet It Is The 2013 Sweets and Snacks Expo May 21 to 23 at Chicago s McCormick Place continues to expand its status as a global resource for products innovations and insights Companies from 23 countries have secured booths or pavilions on the show s floor More than 570 confectionery cookie and snack companies are expected to participate in the expo sponsored by the National Confectioners Association NCA NCA recognizes the power of U S brands around the world and the expo serves as a destination for global markets to come together Larry Graham president of NCA said in a statement The 2013 expo is the ideal venue to connect with industry professionals from around the world and to discover international products and trends that will set retailers apart from the rest Read more Article by George Martin Ryan Miske David Vander Haar and Matthew Levy Columns 24 May 2013 Before You Close Large deals typically involve international operations which are where a deal can stumble if the M A team is not mindful of local jurisdictions With the recent acquisition of the Skippy peanut butter line by Hormel Foods Corp and the announcement that Berkshire Hathaway Inc and 3G Capital Inc will acquire H J Heinz Co analysts are predicting the beginning of a wave of mergers for the food and drink industry particularly staple food companies Almost all of the mega deals being announced in the food and drink industry have some international operations and buyers and sellers should analyze applicable merger control rules and develop a plan for addressing any such issues early in the transaction Merger control rules which regulate transactions based on their effect on business competition vary by jurisdiction and can delay a transaction unless the parties follow all necessary steps to gain regulatory approval in each applicable jurisdiction Read more Article by Eddie Adkins Columns 24 May 2013 Act Now Beginning in 2014 a nondeductible excise tax will be assessed on restaurant industry employers those with 50 or more full time and full time equivalent employees who do not offer healthcare coverage to their full time employees A requirement of the Patient Protection and Affordable Care Act PPACA or Affordable Care Act the tax is significant amounting to 2 000 per year per full time employee The number of full time employees is reduced by 30 for purposes of

    Original URL path: http://www.fooddrink-magazine.com/sections/columns?start=42 (2016-04-27)
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  • Columns - Food and Drink International
    of those making the claim Read more Charlie Hopper Columns 17 January 2013 QR Codes Somewhere in Japan I imagine there is a man or woman or group of men and women who greet each rising sun and hope with full hearts that today someone will give them good news about their invention They invented that QR quick response code of course to track auto parts or something Read more Wade Kruse Columns 17 January 2013 Getting Its Due Not so long ago in the food and beverage industry mergers and acquisitions were hot Go go CEOs caught M A fever and dashed to the altar the promises of strategic and operational windfalls simply too alluring to resist Due diligence of a target company often was merely the unglamorous rehearsal before the ceremony Then came the crash of 2008 and in the M A world the fire went out Read more Marta Jiménez Lutter Columns 17 January 2013 Feeding Frenzy The restaurant industry served up record earnings of 632 billion by August of 2012 a 3 5 increase over the same time the previous year according to the National Restaurant Association NRA Unfortunately this growth was not spread equally among all operators The NRA reported that the general state of the economy made it difficult for many restaurants to build and maintain sales volumes while wholesale food price inflation reached its highest rate 8 percent in 30 years Read more Kim Walker and David Acheson Columns 17 January 2013 Brazil Rising Brazil is one of the world s great emerging economic powers Experts from Brazil and the United States met recently in Sao Paulo to discuss the unique and important role the South American country plays in the global food system and the challenges that come with it Hosted by the Food and Drug Law Institute FDLI the conference covered many topics that could impact the food industry in the United States Read more Marta Jiménez Lutter Columns 17 January 2013 Staying Power The modern Internet friendly coffeehouse can trace its existence back to the 15th century in the Ottoman Empire Since their inception six centuries ago they have evolved and adapted to their host countries cultures But the essence of the coffeehouse as a place to gather with friends exchange ideas talk and relax over a good cup of coffee has remained unperturbed transcending both time and geography Read more Columns 17 January 2013 Party Time Celebrating its fifth year the annual Food Network New York City Wine Food Festival presented by Food Wine once again welcomed culinary icons TV chefs and entertainment personalities to the Big Apple The sister festival of the South Beach Wine Food Festival in Miami Beach the New York City Festival is the brainchild of Lee Brian Schrager vice president of corporate communications and national events at Southern Wine Spirits of America Read more Tesla Martinez Columns 17 January 2013 Do Your Homework The man responsible for T G I Friday s global growth

    Original URL path: http://www.fooddrink-magazine.com/sections/columns?start=56 (2016-04-27)
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  • Columns - Food and Drink International
    Columns 06 October 2011 Say Goodbye to Ghastly Guests Food establishments attract the most pests which puts your company at a higher risk for an infestation Taking proactive steps might help prevent one altogether Read more Article by Kathryn Jones Columns 07 August 2011 Savvy Shopper When we become so engrossed in meeting our direct customers needs we forget who runs the show the consumer The relationship between companies and consumers is not unlike a pair of love struck teenagers Although dogged in its pursuit the company doesn t quite understand why the consumer plays hard to get Meanwhile the consumer just wants to find a company it can trust and until then will continue playing the field Read more Article by Pete Vonderlinn Columns 07 August 2011 Social Media 101 Food and beverage marketers are lucky people are passionate and highly particular about what they consume So it isn t surprising that the masses would want to be friends with food and beverage brands in social media Do I want to be friends with prime rib and a frosty lager Absolutely Read more Article by Carolyn Hadlock Columns 07 August 2011 Consumer Trends We are a nation obsessed with food not just consuming it but discovering it preparing it and more recently talking about it Where does our obsession come from Maybe it s because we have so much more information than ever before The more information we get the more we crave Read more Article by Tom Dougherty Columns 07 August 2011 Strengthening Brands When it comes to a brand most believe it resides in the province of marketing That is an often fatal falsehood that almost always leads to failure a distrust of brand in general and being left in the dust by the competition The truth

    Original URL path: http://www.fooddrink-magazine.com/sections/columns?start=70 (2016-04-27)
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  • SYSPRO - Food and Drink International
    chain distribution capabilities SYSPRO provides deep functionality for manufacturers including managing inventory levels to optimize the competing demands of availability versus cost defining bills of materials calculating lead and elapsed times as well as order quantities planning and scheduling of production material requirements and capacity planning managing work in progress integrating with CAD and shop floor data collection systems and cost control and tracking Over the years SYSPRO has gained significant experience in addressing the unique needs of the food and beverage industry Many challenges face food and beverage manufacturers including stringent regulatory requirements that demand tight control of manufacturing processes and traceability along with tight business practices Recording and tracking ingredients is critical for this industry There are many challenges facing the food and beverage industry including stringent regulation in the form of quality documentation and traceability and shelf life management In addition customer demand places major pressure on companies for product variety and innovation says Benadretti We need to enable food and beverage companies to manage these challenges while continuing to grow and increase efficiency and profitability Supporting the Customer SYSPRO s focus on meeting the needs of manufacturers and distributors has not changed since its inception in 1978 which enables its customers to leverage off the software for their own growth and profitability Year after year SYSPRO is committed to applying its resources to the advancements of its customer base by also incorporating the latest technologies into the software In addition SYSPRO and its channel partners offer a full range of services including classroom training on site implementation services telephone technical support specific consulting services and 24 7 access to the SYSPRO Learning Channel To ensure the best return for the customer SYSPRO prides itself on having a fully documented implementation methodology that safeguards the customer and speeds up the implementation process Our key differentiating factor is an award winning documented implementation methodology and a core focus on providing outstanding customer service with the intent of developing a long term relationship with our customers Benadretti says We know the challenge companies face in implementing an ERP solution We are committed to ensuring that SYSPRO is the lowest risk choice in the ERP market and therefore helping customers protect their software investment Ongoing Development From a product point of view development is never at a standstill Focus on future functionality and capability will not only be on core applications but also on all the areas of specialization that are continually required by customers SYSPRO will continue to put emphasis on methodologies to shorten implementation cycles to give greater bottom line advantages to its customers A comprehensive list of functional recommendations from our base to meet specific customer requirements is continually being addressed Benadretti says In addition a combination of new product development and technological advancements will take advantage of both current and future market innovations SYSPRO will continue to maintain its presence as a leader and innovator in the ERP market space by hiring additional people with significant

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1940-syspro (2016-04-27)
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  • Southern Refreshment Services - Food and Drink International
    and recognized for their efforts throughout the year as well as during the holidays where they receive bonuses Many employees have been with the company for several years The success of our company is because of them and I believe that I m really no more important than the rest of our staff he adds Everyone else pulls in the same direction and gets positive results Southern Refreshment Services management approach encourages interaction between employees and managers We believe in taking a common sense approach with our people Parks says We like to get out of the office and talk to them face to face Many of the company s employees come to the company through word of mouth We don t have to place help wanted ads or use recruiters he adds A lot of our employees come from referrals from within Close Contact Employees at every level of Southern Refreshment Services operation keep in close contact with customers Our senior management team visits locations and sees at least one customer a day Parks says It s not uncommon for me to go out with our customer service managers on site visits The company believes in being proactive when it comes to serving customers For example Southern Refreshment Services personally calls many of its customers during Thanksgiving weekend to see if they were open and in need of services during the holiday and the Friday after We reached out to our customers and made sure we delivered products and services to them in timely manner instead of just shutting down for the weekend he adds Other examples of the company s proactive approach to customer service include employing a full time quality assurance specialist in its coffee division The quality assurance specialist visits customer sites to check up on coffee machines and replace parts as needed Southern Refreshment Services also prides itself on being responsive to customer input We respond to every single one of the e mails we receive from customers Parks says If someone calls us for a refund 90 percent of the time we just send it no questions asked Customers are also given a voice when it comes to the products and offerings they receive from the company The company in recent years has expanded its traditional vending business to include self serve micro markets a small scale convenience store offering snacks and beverages That s been an enormous game changer in the vending industry he adds Other recent offerings include bean to cup coffee machines which have built in grinders Southern Refreshment Services is also expanding the number of its machines that have cashless dispensing capabilities In addition to its long term relationships with employees and customers Southern Refreshment Service also has worked with many of the same vendors for its 35 plus year history Once we establish a partnership with a vendor we don t like to change just for the sake of changing because we don t like it when someone tries

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1939-southern-refreshment-services (2016-04-27)
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  • B. Terfloth and Associates - Food and Drink International
    quality assurance logistics and costs he says Our suppliers know our word is our bond Terfloth also has a keen understanding of the currency issues surrounding the import and export markets relying on his experience as a money market trader to advise clients he says Despite the company s extensive industry experience clients sometimes choose a competitor to provide similar services or decide to perform the work on their own Yet Terfloth is confident in his company s reputation Former clients will find out quickly how good or not good another company s service is he says It s not just about price We offer the lowest costs over time We re stable We share timely information We stand behind the product We offer recourse to our clients For example if inclement weather destroys a crop Terfloth has a vast network of alternative suppliers to fill an order he says B Terfloth purchases the majority of its products in North America and Asia for sale in Europe and the Caribbean The company s primary products are meat seafood and poultry fruits and vegetables dairy products canned and frozen foods industrial products pulses organic and conventional and specialty products such as syrups sauces and marinades The company does business in approximately 70 countries Quest for Excellence B Terfloth recently adopted a strategic plan to help drive future success Part of the strategy is to keep technology as an integral part of its offering The company recently purchased 50 percent of a telecommunications company in Montreal Communications is a more and more critical part of the business Terfloth explains He adds that the company values voice communication in an age when emails and texts are dominating the business world We felt we were getting away from voice communications Terfloth says We wanted to have more than a keyboard relationship We want to stay in close contact with clients The company also achieves that goal by meeting with most clients once or twice a year he says Another part of the strategic plan involves constant improvements to every aspect of trading With a new website launch and ongoing improvements to proprietary software programs Terfloth stays on top by keeping pace with emerging trends Organic products is one example Although organic goods are well known throughout the world Terfloth started trading organic pulses in 1996 Volumes grew until 2010 when they grew exponentially Then in 2015 one pulse in particular Quinoa became a household name Terfloth was poised to take advantage of the market demands The company s strategic plan includes the development of centers of excellence in which certain Terfloth experts will be available to advise clients on their buying needs by category Terfloth s Atlanta office will be the home of the frozen proteins center of excellence Centuries of Experience B Terfloth entered the trading business in 1774 in Greven Germany The company traded food products and lumber and was involved in the building and operation of ships related to this business

    Original URL path: http://www.fooddrink-magazine.com/sections/distributors/1936-b-terfloth-and-associates (2016-04-27)
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