Clean Label-Menus Are Changing and So Are You
Gain insight into why consumers are demanding simpler ingredients and want more transparency from restaurants about what’s on their menu. David Kamen, Assistant Director at The Culinary Institute of America Consulting will discuss how operators are thinking about clean label ingredients and food and delve deeper into how manufacturers can work together with operators to define clean label menus.
Meal Kits: What Do They Mean for Foodservice?
IFMA, Kinetic12 and Datassential presented a webinar on “Meal Kits: What Do They Mean for Foodservice?” Because of the new meal kit craze the industry was expected to reach 2.5... [more]
2018 Silver Plate Class - Gene Lee, Chain Full Service Category
Chain Full Service: Gene Lee, Darden Restaurants
2018 Silver Plate Class - Jim McGrody, Health Care Category
Health Care: Jim McGrody, UNC Rex Healthcare
2018 Silver Plate Class - Voni Woods, Retail & Specialty Foodservice
Retail & Specialty: Voni Woods, Giant Eagle
2016 IFMA COEX Innovation Award for Culinary and Operations – Regional Chain – Mellow Mushroom
Congratulations to the 2016 IFMA COEX Innovation Award winner for Culinary and Operations for a Regional Chain – Mellow Mushroom!
Arby's: The Transformation of a Brand – Pt. 1
How was Arby’s able to transform their brand and gain transaction in a time when other restaurants were struggling? Find out in this installment of IFMA TV. Watch 'Arby's: The... [more]
Eater Types: Overview
Jack Li, managing director at Datassential, provides an overview of the four eater types – the basic eater, the quality essentialist, the progressive and the experientialist. These... [more]
Arby's: The Transformation of a Brand – Pt. 2
Jeff Davis, chairman of United States Beef Corporation and the largest franchisee for Arby’s; and Paul Brown, CEO, Arby’s Restaurant Group Inc., explain how Arby's dared to be... [more]