Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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76% The number of homeless and/or impoverished Americans who've completed the FareStart program, which includes hands-on training in FareStart's restaurants and cafes. by the numbers I n this foodservice-themed issue, we profile innovators in industries ranging from airlines to museums, explore how restaurants are rethinking their children's menus, and highlight one operator that is giving back to its community. Here are some interesting numbers related to foodservice and these companies' achievements. About three in four parents polled by Mintel prefer that restaurants serve child-appropriate sized versions of the adult menu rather than a separate kids' menu. graduates Specialty food dollar sales that can be attributed to the foodservice channel, according to the Specialty Food Association's 2017 "State of the Specialty Food Industry" report. 50,000 The number served daily by the University of Massachusetts at Amherst's foodservice program, which partnered with Chef Jehangir Mehta who designed a concept that seeks to shine a spotlight on local sourcing and sustainability. $27.7 billion meals 7,000 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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