Restaurant industry - Articles - Page 2 | The National Provisioner

Growth Opportunities | Restaurants

Opportunities exist in the foodservice industry

Restaurants and their suppliers are adapting to reduced in-person dining and increased take-out options.

August 4, 2020

The Coronavirus pandemic has hurt many businesses and affected many ways of life. Restaurants have been hit particularly hard, and the industry is still reeling from reduced capacity, closed dining rooms and the lingering uncertainty about how to avoid the virus.

FoodMaven, Ultreia bring unique dishes to patrons

November 14, 2019

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Adam Branz, executive chef, Ultreia, explains the growth of the restaurant and the ways in which Ultreia benefits from its partnership with FoodMaven.

Formulation Strategies | Holiday Dinners

New traditions in holiday meals

Tradition with a twist: Younger families make their own holiday traditions with smaller portions, exotic meats and convenience.

Megan Pellegrini

September 17, 2019

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Holiday meals still feature traditional proteins such as turkey and ham. But younger families also embrace smaller portions, deboned meats and convenience with pre-made meal kits or restaurant takeout.

Guest Column | Ag Advocacy

Why meat and poultry processors need to build relationships with restaurants, retailers

As the animal-rights movement becomes more aggressive, everyone in the supply chain needs to work together to remain focused on our goal: providing a safe and abundant food supply.

Casey Kinler

September 11, 2019

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This summer, the dairy industry was dealt a hard hand with animal rights groups releasing multiple videos taken by "undercover" animal-rights activists employed on farms in Indiana, Nebraska and Texas.

Independent Processor's Prime Cuts

Go small or go home

Farmers & Fishermen Purveyors gathers an All-Star team of talent to supply Atlanta's restaurateurs.

Sam Gazdziak

August 14, 2019

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Farmers & Fishermen Purveyors gathers an All-Star team of talent to supply Atlanta's restaurateurs.

Changing consumer tastes lead to changes in foodservice

Lamb is in, -ites and -ates are out in 2018.

Sam Gazdziak

December 8, 2017

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More than ever before, consumers are deciding the quality of their restaurant meal before even trying a bite of it. Many of their judgments are in place just by reading the menu.