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Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.   |
Health
November 24, 2008
Linda Formichelli |
America's Healthiest Airports Health has done research to find America's healthiest airports. Some are actually working hard to make your traveling experience healthier. |
BusinessWeek
October 8, 2007
Amy Dunkin |
Will Fly For Food To whet passengers' appetites, airlines are improving the onboard fare. |
Fast Company
May 2000
Katrina Barnas |
Delayed? Don't Despair Where to eat, shop, and entertain yourself at a few of the world's busiest airports. |
Fast Company
May 2006
Josh Taylor |
Airlift, Plutocrat Style A company called US Helicopter has launched a shuttle service that takes you from downtown Manhattan to the American Airlines terminal at JFK airport in a heretofore unimaginable eight minutes. |
Prepared Foods
September 1, 2005
Maria Caranfa |
Ingredient Challenges: Restaurant Trends: On the National Menu Burgers: Size is Everything... Pizzasta... Just a Little Ceviche... Goat Cheese Desserts... Lighter Fare: Fruit in Salads... etc. |
Health
February 19, 2009
Minkin & Renaud |
America's Top 10 Healthiest Fast Food Restaurants We practically live in our cars, so we need quick food, and please, we'd like it to be healthy. |
IEEE Spectrum
June 2011
Sheila Himmel |
Rating the Cuisine at Google and Facebook Yes, there is such a thing as a free lunch -- and breakfast and dinner, if you work at Google or Facebook. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Prepared Foods
November 2007 |
Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable. |
Entrepreneur
May 2010
Susan Spano |
Airport, 2010 Expect bumps, delays and, eventually, smoother takeoffs. |
Fast Company
October 2000
Erika Germer |
Fab Four Here are some out-of-the-way airport spots where you can hide out and keep your blood pressure down. |
Outside
September 2005
Kimberly Lisagor |
Terminal Bliss How to deal with layover purgatory? Make airports more fun. We've created the ultimate -- a fantasy composite of our favorite terminal amenities from around the world. |
Fast Company
November 2008
Dave Demerjian |
Business Travel Gets an Upgrade at the Airport Business travel has never been worse -- US Airways now charges two bucks for a can of soda?! Meet the highfliers working to make the terminal experience bliss. |
Prepared Foods
November 2007 |
Article: Menu Trends: Salads and Dressings Serving New Tastes Salad's image as a health food has helped the category to grow quickly -- especially with seafood, Asian, Southwestern and Mediterranean products. |
Prepared Foods
November 1, 2005
Tom Zind |
Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change. |
Prepared Foods
November 1, 2006 |
2006 Foodservice Annual: Salads: Pouring on Light and Exotic Salads and salad dressings are reflecting broader food trends -- such as interest in premium, more complex products, and calorie control. |
Entrepreneur
June 2004
Chris McGinnis |
Train Storming Want to avoid steep cab fares and/or traffic delays from the airport to the city? Rapid transit systems are adding stops inside airports, making the trip a cinch. |
BusinessWeek
May 19, 2011 |
Jean-Georges Vongerichten, Restaurateur The master chef on opening new concept restaurants -- and deciding to close when the concept isn't working. |
Lucire
January 3, 2013 |
A taste of Chicago, 2013-style Elyse Glickman finds Chicago very much a food lovers' paradise, with sumptuous steaks, hearty farm-to-table fare, dressed-up hot dogs and deep-dish pizzas |
Inc.
March 2009 |
Have Fun at the Airport Five cures for the layover blues. |
BusinessWeek
September 30, 2010
Geraldine Campbell |
The Airport Perks Arms Race From spas to 24-hour screening rooms, airports are now wooing travelers with some seriously luxurious amenities. |
BusinessWeek
July 22, 2010
Kurt Soller |
The Summer Cocktail Talking shop at the local watering hole? Do better than beer. |
Entrepreneur
July 2010
Monica Corcoran Harel |
Best Business Bars A guide to the best bars for doing business across the country - and the one bar that beats them all (would you believe it's in an airport?) |
Seasoned Cooking
September 2004
Ronda L. Carnicelli |
The Art of Menu-Planning Here are some great tips to save you time, effort and money when planning your menus. |
