Side effects
Article Abstract:
Most foodservice operators are using mashed potatoes and other creatively displayed starches and vegetables to bolster their offerings. The ingredients have clearly helped bolster side dish selecions on many restaurant menus. Since side dishes generate attractive profit margins for most operators, they have, along with appetizers, desserts and beverages, helped to increase menu variety for increasingly demanding consumers and build better check averages.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Backroom blitz
Article Abstract:
The city government of Toronto, Ontario, has launched a campaign on Feb 21, 2000, aimed at shutting down restaurants that are violating food handling safety practices. The campaign, which affects the city's 6,895 restaurants, has already cited violations in 53 out of 74 retaurants inspected in just two days. The campaign, which has been criticized by the Ontario Restaurant, Hotel and Motel Assn, is a reaction to a news story entitled 'Dirty Dining' that appeared in the Toronto Star newspaper.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2000
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Hot travel destination? Your table
Article Abstract:
The growing demand for the best food and hospitality services among the tourists calls for an International Conference on Culinary Tourism. The need for the industry for updating and improvising up on the services offered to their tourist customers is emphasized.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2004
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