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Is kosher the next big food trend?
A common view that kosher is somehow better, purer and healthier than non-kosher foods is an opportunity for the kosher food industry. Food trends thrive on perception, not reality.
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Twin Cities to host 2016 NAC Expo
The National Association of Concessionaires (NAC) announced that it will hold the 2016 Concession and Hospitality Expo on July 19-22 at The Depot Renaissance Minneapolis Hotel in the heart of downtown Minneapolis. This will mark the first time the Twin Cities has hosted the annual event.
Special thank you
The NAC Board of Directors and Staff wishes to thank Mr. Larry Oya, ECM, CPM of Levy Restaurants for a recent gift to the Educational Fund of the National Association of Concessionaires. The NAC Education Fund helps to offset costs and keep registration fees reasonable for educational offerings including the Concession Manager Certification courses, Regional Seminar Series, NAConline Training Center, and educational programming at the annual Concession & Hospitality Expo.
Welcome new member!
NAC is pleased to welcome new member:
from Family Foods & Concessions
Are you leveraging what you do best?
The Sales Hunter
Whatever your best strength is, leverage it. When you maximize your strength, you feel better — and you experience more success.
Are school lunches and stadium food worth $1 billion?
Food concession company Aramark is expected to launch its roadshow soon, as it prepares for what could be a $1 billion initial public offering. The purveyor of hot dogs in stadiums and on college campuses is heavily leveraged and some wonder if it is really a billion dollar business.
University of Florida finance professor Jay Ritter doesn't know if he's ever eaten an Aramark hot dog. But if he did, it was probably at the stadium where the Gators play football.
Smithfield Foods, Kroger and other big food vendors turn waste into energy
Big food companies – and even the Cleveland Browns – use food waste and pig feces to power biogas projects. Why does market success remain a challenge?
How PepsiCo and Coca-Cola are creating the cola of the future
The next chapter in the cola-marketing wars could be influenced as much by science labs as TV commercials.
PepsiCo, in collaboration with San Diego-based biotech firm Senomyx, is in the late stages of developing a "taste modifier" that would essentially fool taste buds into thinking they are getting more sugar than delivered.
Food manufacturers: Staying ahead of the regulatory game
As federal agencies keep an eye on consumer health, food and beverage manufacturers are working independently to make their products healthier, often well ahead of regulatory mandates.
Colorado group seeks mandatory labeling of genetically modified food
Northern Colorado Business Report
A Colorado issue committee seeks to place a measure on the November 2014 ballot to require labeling of genetically modified foods. State officials will convene to decide whether to let Right to Know Colorado GMO in Arvada begin gathering signatures for a ballot initiative petition.
Food for thought: Got goals?
By Karen Childress
Each new year brings with it the opportunity for a fresh start, a clean slate, and giving thought to what might unfold over the next 12 months. Whether you're setting goals for your business or yourself, it's important to have a plan. There is a well-worn but still useful acronym — SMART — that's designed to help with setting goals. Here's a quick recap of SMART, followed by three additional ideas to consider when setting goals for 2014.
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Pringles is still working on its white chocolate issues
Does white chocolate have any business on chips? Kellogg thinks so. This holiday season, the company is again bringing back the sugary potato chip flavor with its White Chocolate Pringles. The limited-time product is a simpler take on the flavor following last year's White Chocolate Peppermint Pringles sold over the holidays.
What to make of those annual forecasts
By Michael J. Berens
With 2014 only a month away, last year's business plans are heading for the shredder. 'Tis the season once again for sharpening pencils, creating fresh spreadsheets and bringing the team together for a visioning and planning session. And just in time, here comes the annual parade of predictions, forecasts and trends for the coming year to give you a bit of help. Should you factor them into your plans or dismiss them as just so much seasonal industry buzz? Here are a few rules-of-thumb to help you get the most from this year's forthcoming crop.
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