News from Corporate Dining, Inc.

The United States’ food system is being undermined by a serious problem: while 48.1 million Americans experience food insecurity each year, nearly 40% of food produced in the US goes to waste. Food waste is a social and economic loss, costing Americans $218 billion every year. It’s also one of the world’s worst environmental hazards. According to a United Nations … Read More

As 2018 begins, the diners’ demands on foodservice operators grow and become more complex and customized.  Here are a few trends for the new year that will steer operators through the year. Increase the speed of the customer orders without employee interaction – Locations are offering more convenient and user-friendly ordering systems. Customers use a touchpad or their own phones to … Read More

The U.S. Census Bureau predicts  the population of Hispanic Americans to grow by 7.7 million people by 2026. According to the NPD Group/CREST Hispanic via Univision Communications, Hispanic Americans have higher check averages when eating at QSR, midscale and casual dining establishments.  How will you reach this growing population? Here are some trends to consider: Be specific – Develop a digital … Read More

8 Great Things to Tell Your Staff Today A consolidation of the TotalFoodService July 26, 2017 article by Roger Beaudoin Given that the foodservice industry is a daily performance, your guest experience can be determined by how the manager sets the stage. Most successful foodservice companies, whether in a restaurant or a corporate employee foodservice location, strongly believe in the … Read More

It’s about “that time” of year when we think about the future – many corporations are involved with preparing 2018 budgets and plans for next year’s capital investments.  Restaurant Business asked industry experts to predict what dining services might look like in the next 10 years. A quick summary of their high-level predictions includes: A smaller front of house footprint … Read More

Corporate, noncommercial operations could learn a lot from the National Restaurant Association (NRA) 2017 Restaurant Industry Pocket Factbook. The NRA provides research to help operators make smart, strategic decisions and grow their business. By understanding what’s going on today, you’ll have a better idea of what might happen tomorrow. In 2017, the restaurant industry is projecting over $798.7 billion, a … Read More

The U.S. Department of Labor estimates approximately $70 billion each year in employee injuries result in compensation claims and days off work. You can decrease the costs of your dining operations by ensuring safe practices in your corporate kitchens, serveries and cafeterias. Consider these issues in relation to your current operations: Are employees wearing safety shoes to help avoid slipping? Are all … Read More

Welcome to April, also known as Earth Month. Officially, Earth Day is on April 22. Earth Day’s mission is to broaden and diversify the environmental movement worldwide and to mobilize it as the most effective vehicle to build a healthy, sustainable environment, address climate change, and protect the Earth for future generations. Reducing food waste and improving our efforts towards sustainability … Read More

By:  Liz Boone, RD, LD, MBA The Academy of Nutrition and Dietetics has declared March as National Nutrition Month ® to bring attention to how to make better food choices, eat better and increase activity to improve your health. Eating healthier doesn’t mean changing your entire eating pattern overnight. Small changes, made over time, can add up. For National Nutrition Month ® 2017, … Read More

In today’s busy world, Americans are eating and drinking about one-third of their calories away from home.  Although consumers can find calories and other nutritional information on the Nutrition Facts Label on packaged foods and beverages they buy in stores, this type of calorie labeling is generally not visible on food from vending machines. “People can clearly benefit by knowing … Read More