Focus Archive > Page 68

Foodservice Industry Explores RFID in 3 Ways

By Angela Fernandez, vice president, community engagement, GS1 US In the retail world, radio frequency identification (RFID) has been used to track inventory from source to store for more than a decade. Major retailers like …

Restaurant Sales Up Due to Diverse Concepts and Diner Incentives

Restaurant sales growth continues to outpace total retail sales growth, according to CBRE’s 2019 U.S. Food in Demand Series: Restaurants. Steady growth is fueled by delivery options and technological innovations such as ghost kitchens and …

Tips for Developing a FSVP

The Food Safety Modernization Act’s (FSMA) Foreign Supplier Verification Program (FSVP) regulation brought waves of changes for U.S. food importers. For some, it meant making relatively minor adjustments to adapt to the changing currents. For …

What’s Trending for the New Year?

Lab grown meat, ghost kitchens and alcohol-free beverages are expected to be trends in 2020, according to Baum + Whiteman’s 2020 Food & Beverage Report. Lab grown meats, made from animal cells, are coming to the …

Top 6 Predictions for the Food Industry in 2020

Food in 2020 will be tasty, healthy and increasingly compatible with the imperatives of sustainability. While food will look and feel similar to what is consumed today, it will come from radically different sources in …

Advertisement
FI-Home-NEW-2020Gaps
FI-Home-NEW-2020Gaps
Advertisement