The FDA recently released a menu labeling Small Entity Compliance Guide. The guidance provides answers to what may be burning questions from operators considered small entities - which means they are "independently owned and operated and not dominant in its field of operation."
The IFMA Educational Foundation is proud to promote the next generation of foodservice leaders and is furthermore committed to giving qualified contributions to culinary, marketing or food science students enrolled in accredited institutions.
IFMA's Small/MidSized Business (SMB) Committee hosts a monthly 1-hour for the SMB community of IFMA members. In this recorded call learn from Tim Hand how to increase collaboration with your channel partners
Steve DeSutter, president and CEO of FOCUS Brands, Inc., delivered the keynote address at Day One of IFMA's Presidents Conference in November of 2014. His presentation entitled "Peaking over the Horizon in Foodservice" referenced rapid technological change and industry innovation as "game-changers" for the foodservice industry. Companies need operating models organized for flexibility, with adaptive capabilities. Then industry disruption will bring not threats to defend against, but exciting new opportunities to embrace.
Nona Golledge, director, Kansas University Dining, received the Silver Plate for the Colleges & Universities category. She was nominated by Hobart, Idahoan Foods, Schwan's Food Service and Sysco. Find out what she had to say about passion for foodservice, career accomplishments and what it means to be part of a legendary group of operators.
The latest IFMA Strategic Issues Series focused on the subject of "How to Win in Grocery Foodservice", with a keen study on the blurring lines between traditional retail channels and foodservice. Bonnie Riggs from The NPD Group and Jack Li from Datassential presented on "Retailer and Consumer Trends and Needs," setting a foundation with segment market size, growth statistics and trend information. Bob Baxley, partner at The Partnering Group (TPG), presented "Inside the Mind of a Retailer" based on his decades of experiences overseeing retailers' deli and prepared foods departments. View the complete white paper covering the session.