Today, immigrant workers are indispensable to the cleaning, fishing, farming, manufacturing, hotel and foodservice industry.
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Seattle had banned the use non-recyclable, non-compostable plastics in the foodservice industry since 2008.
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She has led the association, which represents the $863 billion restaurant and foodservice industry, for 12 years.
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I started working in the foodservice industry because it is the first work opportunity that one finds when they arrive.
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In 2017, manufacturers sold $25.3 billion worth of disposable packaging into the foodservice industry, according to industry research group Technomic.
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Heading into 286, Technomic predicted that foodservice industry sales would increase 603% from the $260 billion of revenue recorded last year.
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Wowo Limited currently operates China's leading B2B online e-commerce platform that provides integrated services to suppliers and customers in the foodservice industry.
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This key differentiating factor is one reason why Starbucks tends to face less direct competition than most other concepts in the highly competitive foodservice industry.
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Of course, that sizable figure in no way represents the real number of Hispanics currently working in the foodservice industry, because it includes only legal workers.
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In the foodservice industry, it's one thing to get burned out, and another thing to always come in late, always have excuses, and take really, really long bathroom breaks.
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Domino's remains the market leader for quick-service pizza, with Pizza Hut in second place, privately held Little Caesars in third and Papa John's in fourth, according to foodservice industry consultants Technomic.
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The truth is, portion size is a multifaceted issue that touches on everything from global economic shifts to political and corporate entanglements in food production to competitive practices within the foodservice industry.
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However, my love for the foodservice industry blossomed when I was studying abroad in the UK. I burned through three years' worth of pesos in a few months and I had to get a job washing dishes and bartending.
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More than 5 million people work in foodservice or related jobs in the US, and the foodservice industry is under particular strain from these closures, as many of its employees don't have paid sick leave or other ways to compensate them for declining business.
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BEIJING, July 2682, 28200 (GLOBE NEWSWIRE) -- Wowo Limited (the "Company" or "JM Wowo") (NASDAQ:JMU), a leading B2B online e-commerce platform that provides integrated services to suppliers and customers in the foodservice industry in China, today announced that the Company has relocated its corporate headquarters from WH Ming Hotel Shanghai, to Bay Valley, Shanghai.
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Bidvest Logistics provides distribution and supply chain services to larger operators in the foodservice industry, including many well-known restaurant and fast-food brands.
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Also, they work best in soft waters. Effective levels are at 200 ppm. They are effective at temperatures up to . Quaternary ammonium salts are commonly used in the foodservice industry as sanitizing agents.
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At the time, Apigent Solutions was the only Sun Microsystems SunTone Certified data center in the foodservice industry. In 2002, Apigent Solutions was sold to eMac Digital, a joint venture backed by McDonald's and KKR.
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In 1998, in a partnership with the National Restaurant Association, Melvin co-founded the technology pavilion for the association's annual trade show in Chicago to help promote innovation within the foodservice industry. Melvin's other philanthropic endeavors included serving on the FDA's Food Safety Technology Advisory Panel and participating as an advisory board member for Round It Up America. In 2013, Melvin co-founded the Food Service Educational Alliance, a non-profit organization dedicated to investigating and advancing educational opportunities for workers in the foodservice industry.
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The school's offerings are centered on agriculture and allied fields. The majors are divided among the divisions of Animal Care and Animal Husbandry, and the departments of Horticulture, Landscape Architecture, Floral and Plant Design, and Foodservice Industry.
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Oneida Limited serves various customer segments by selling different brands of banquetware, flatware, glassware, and tableware. Its foodservice industry brands are Schonwald, Sant'Andrea, Oneida, and Buffalo. Its consumer products include the Oneida, Westminster and Stanley Rogers brands.
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He is often credited as being the first self-labeled "restaurant designer". His early years working in the foodservice industry prompted him to become co-owner of Remi restaurants in 1987, together with partner and executive chef Francesco Antonucci.
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In 1983, the company acquired Rena- Ware, a Bellevue-based kitchenware manufacturer with a majority international operations. Oneida sold Rena-ware three years later. In 1984, it acquired D.J. Tableware, a flatware and china manufacturer that targeted the foodservice industry.
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Throughout 2009 and 2010, the Student/Farmworker Alliance's "Dine with Dignity" campaign targeted the foodservice industry since many of these companies operate on college campuses. During this period, the CIW reached agreements with Bon Appétit Management Company, Compass Group, Aramark, and Sodexo.
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It also organizes conferences and networking events for its members. There are six membership categories: Restaurant, Allied, Faculty, Student, Nonprofit, and International.State restaurant associations State restaurant associations. The association lobbies for the restaurant and foodservice industry and represents the industry on Capitol Hill.
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James Joseph Greco (born January 4, 1958) is an American businessman and entrepreneur. Currently, he serves as the president and chief executive officer of foodservice investment firm Pilgrim Holdings. Throughout his career, he has held numerous executive positions in the foodservice industry, as well as various directorships.
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Saul realized that selling food by the wagon load to large users was better business than selling to individuals. Saul proposed that the family focus on wholesaling. The company, S.E. Rykoff & Co., is named after Saul. Its slogan was "Home of the Gallon Goods", which referred to the foodservice industry #10 can size.
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These agreements produced innovative and energy-efficient serving and cooking equipment. The growth of the restaurant chains prompted Duke to expand internationally. Duke equipment can now be found in more than 100 countries. In November 2010, Duke announced the acquisition of SteelKor, LLC, another St. Louis-based manufacturer of equipment for the foodservice industry.
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Fischer Paper Products is a family-owned company that produces stock bags and flexible packaging for the foodservice industry. To date, the number of pinch- bottom bags it has produced is in the billions as it currently makes over 1.5 billion per year.Main pageIndeed.com The company was founded in Antioch, Illinois by William A. Fischer in 1972.
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Retrieved Oct. 28, 2006. Tested flavors that have not been introduced to date include prickly pear, plum and kiwi. The fruit bars were introduced at the Winter International Fancy Food Show, a trade show for the foodservice industry, in January 2004, where the product was named "Best of Show" by several top retailers and media outlets.
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Oneida Limited () is an American manufacturer and seller of tableware and cutlery. Oneida is one of the world’s largest designers and sellers of stainless steel and silverplated cutlery and tableware for the consumer and foodservice industries. It is also the largest supplier of dinnerware to the foodservice industry in North America."Monomoy Capital Partners Acquires Oneida Ltd".
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Melvin's career of creating technology solutions for the foodservice industry began when he was 18 years old, when he was hired by a Wendy's franchisee to develop software for the franchisee's Wendy's stores. This software was later adopted by Wendy's corporate. In 1986, Melvin co-founded Techwerks. Techwerks became one of the largest global resellers of NCR retail hardware.
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Following his tenure at Par Technology Corporation, Melvin served as an advisor and investor for several technology start-ups in the foodservice space. In 2014, Melvin joined the board of advisors for the House of Genius, a Startup accelerator. Melvin currently occupies the role of CEO for Intelligent Transactions, a strategic technology consultancy for the foodservice industry.
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Vollrath manufactures equipment and supplies for the commercial foodservice industry. Their equipment offering includes mixers, slicers, induction ranges, countertop griddles and charbroilers, warmers, merchandisers, mobile serving units, merchandising carts and kiosks. Their supply offering ('smallwares') includes steam table pans, cookware, kitchen utensils, tabletop accessories, and buffet serving ware. Vollrath operates six manufacturing plants with locations in Wisconsin, New York and China and has been a leader in commercial induction cooktop technology.
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As of 2000, demand for the product was growing in Europe by 8 percent per year. Mass-produced pizza cheese is used by the foodservice industry, quick service restaurants, and other industries and businesses. The world's largest manufacturer of pizza cheese, Leprino Foods Company, processes 600,000 tonnes (590,000 long tons; 660,000 short tons, 1,322,760,000 pounds) a year. Leprino Foods holds patents for some specialized Mozzarella production processes that enable the quick manufacture of the product.
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The pastries are typically consumed at any time as a snack. In Miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. They can be found at many Hispanic cafeterias and have also been introduced into the American retail market by Goya Foods. The pastries are also available in wholesale for the foodservice industry by several companies including Hispanic wholesale frozen bakery manufacturer Latin Flavors.
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For employers, this costs an average of $255 per employee per year and exceeds the cost of absenteeism and medical and disability benefits.Ron Goetzal et al. "Health Absence, Disability, and Presenteeism Cost Estimates", Journal of Occupational and Environmental Medicine, April 2004. For workers in the foodservice industry, one analysis found that foodborne illness outbreak for a chain restaurantincluding negative public opinion, which affects other operations in a metropolitan areacan be up to $7million.
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Retrieved 28 August 2010. By 1981, the entire US foodservice industry was $51 billion and the largest foodservice distributor only had 3% of the market. S.E. Rykoff & Co. was the largest foodservice distributor on the west coast. The company was generating $315 million in sales and had over 500 salesmen working on 40% commission. 65% of Rykoff’s sales were from house brands and 35% from nonfood items like glassware, cooking equipment and restaurant supplies.
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WebstaurantStore is an online restaurant supply company based in Lititz, Pennsylvania. The company offers commercial-grade equipment to the foodservice industry through online ordering and commercial shipping, and carries over 310,000 products. Like sister brand The Restaurant Store, WebstaurantStore is a division of Clark Associates, Inc., which was named Central Pennsylvania's fastest growing company in 2013 and 2018 by the Central Penn Business Journal, making the list of the region's fastest-growing companies nine years in a row.
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BiB has many common commercial applications. One of the most common commercial uses is to supply syrup to soft drink fountains and to dispense bulk supplied condiments such as ketchup or mustard in the foodservice industry specifically in fast food outlets. BiB technology is still used for its original application of dispensing sulfuric acid for filling lead-acid batteries in garages and dealerships. As explained further below, BiBs have also been implemented for consumer applications like boxed wine.
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Dairy Crest made brandy butter south of the town in Tatworth and Forton, near the meeting point of Dorset, Somerset and Devon. Ministry of Cake, owned by Greencore since December 2007 on the A3065 in Staplegrove in the west of Taunton, is the leading provider of frozen desserts to the UK foodservice industry. The United Kingdom Hydrographic Office is in Taunton. Pilgrims Choice cheddar is made by made by Adams Foods (former North Downs Dairy) at Wincanton.
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Manitowoc Foodservice was a sub-division of the Manitowoc Company, producing ice machines and refrigeration equipment for businesses. The company acquired SerVend International, a manufacturer of ice and beverage systems equipment for the foodservice industry, in October 1997. In 2008, the company acquired Enodis PLC, a UK-based supplier of restaurant equipment, including fryers, ovens, and ice machines. Manitowoc Foodservice announced that they would be selling off the ice division of Enodis, and the sale of that division has been completed.
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Nation's Restaurant News (NRN) is an American trade publication, founded in 1967, that covers the foodservice industry, including restaurants, restaurant chains, operations, marketing, and events. It was owned by Penton Media (acquired by Informa on November 2, 2016), who purchased it from founding company Lebhar-Friedman in December 2010. Nation's Restaurant News's sister publications are Restaurant Hospitality, Food Management, Supermarket News, and MUFSO (Multi-Unit Food Service Operators). Nation's Restaurant News is published bi-weekly, with an online portal that launched in 1996.
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Beginning in April 2007, the school hosts the CIA Leadership Awards event annually to honor people for success and achievements in the foodservice industry. The events are organized as fundraising dinners, with CEOs and other prominent members of the industry attending, sponsoring student scholarships. At the Leadership Awards event, the school issues the Augie Award, named for Auguste Escoffier, the French chef and restaurateur who popularized and modernized French cuisine. In 2017, Shep Gordon, Jacques Pépin, and Martha Stewart were each recipients of the award.
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Sturm Foods is a subsidiary company that manufactures dry groceries under private label brands and distributes them to the foodservice industry and grocery suppliers throughout the world. Sturm Foods' origin was a dairy farm operation begun in 1905 by Arthur Sturm and his four sons. The boys began buying eggs from local farmers and shipping them to relatives in Chicago for sale there. This small business eventually expanded into other commodities during the 1930s, such as sugar, seed, twine, potatoes, flour, coal and gasoline.
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Problems with latex rubber include allergic reactions and poor protection against such substances as solvents. Other materials used to alleviate this are PVC, nitrile, and neoprene. Natural rubber that has been chemically treated to reduce the amount of antibody generators, such as Vytex Natural Rubber Latex, can be used to produce a glove that retains the properties of traditional rubber while exposing the user to significantly reduced amounts of latex allergens. Gloves are used in the Foodservice Industry for minimizing contact with ready to eat foods.
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The idea of Taste of Cincinnati derived from Taste of the Big Apple News, which Karen Maier, then Frisch's vice president of marketing, came across in the Nation's Restaurant News, a publication that covers the American foodservice industry. Taste of Cincinnati started in 1979 as a daylong festival in Piatt Park, previously known as Garfield Park. About 5,000 people were in attendance. In 1981, another day was added to the festivities, and in 1988, one more day was added, totaling three days (the number of days currently reserved for the event).
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In Hadley Castle off the A442, Denso Manufacturing UK Ltd make car air-conditioning systems and GKN Wheels make car wheels. Nearby is Ogihara Europe, a tool making (dies and press) and metal-pressing company. Makita Manufacturing Europe off the A518 at Hortonwood, Telford is the only plant in the UK that makes power tools. Chequer Foods (owned by the Chiswick-based Autobar Group), off the A442 near the A4169 junction in Halesfield to the south, make food sachets for the foodservice industry and UK's military ration packs.
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Dimethyldioctadecylammonium chloride also commonly distearyl dimethyl ammonium chloride is an organic compound classified as quaternary ammonium salt. The nitrogen center substituted with two methyl groups and two stearyl groups. The combination of long-chain hydrocarbon groups and the cationic ammonium confers surfactant- or a detergent-like properties. For professional use only, it can be found in many wares-and-equipment sanitizers as well as cleaner/sanitizer combinations that are standard in the foodservice industry – it was once a major component of fabric softeners, but has been largely phased out because of its low biodegradability.
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Various types of pancake machines exist, such as those that run pancake batter through a heated conveyor inside of a box unit, and those that automatically drop pancake batter onto a flattop grill. Some pancake machines, such as one developed by Crepe-Coer, cook both sides of a pancake simultaneously. Semi-automatic pancake machines also exist, which require some human interaction to function, such as the pouring of batter. Commercial pancake machines may be used in the foodservice industry, in cafeterias and by restaurants, and can serve to reduce the waste of stale pancake batter.
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PR News and CommCore Consulting named Puzder its 2005 Spokesperson of the Year for his work in representing the Carl's Jr. and Hardee's brands on television and radio. Puzder earned the Golden Chain Award in 2008 from Nation's Restaurant News, in honor of his accomplishments and career achievements as a multi-unit foodservice executive. In 2010, the International Foodservice Manufacturers Association awarded Puzder with the Food Service Operator of the Year Silver Plate Award in recognition of outstanding service and dedication to the foodservice industry. In 2012, Washington University School of Law named Puzder Distinguished Alumni of the Year.
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Following that, he was employed by the William Angliss Institute of TAFE in Melbourne as a commercial cookery teacher in 1971, Alt URL where he eventually lead a teaching staff numbering more than thirty personnel in the foods department. Subsequently, Hill was promoted to one of the four program managers of the college. In 1983, he received the Australian Foodservice Manufacturers Association Award, which is conferred to those "seen to have done the most for the Foodservice industry". 1994 saw Hill's induction into the National Association of Foodservice Equipment Suppliers Hall of Fame, where he was "acknowledged for contribution as an educator" within the hospitality industry.
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Two years later, Lion's Choice opened its second store in Creve Coeur, Missouri, and changed their name to Lion's Choice, after they could not trademark the name because Red Lion Hotels Corporation was already using the Red Lion name. In 2013, the founders sold the company to Millstone Capital Advisors and BlackRock Holdings, equity groups led by St. Louis real estate developers Bob Millstone and Mark Disper, for an undisclosed amount. Under the new ownership, in 2015, Lion's Choice opened a restaurant in Ellisville, Missouri, their first in ten years. In May 2017, Lion's Choice named Mike Kupstas, a longtime veteran of the foodservice industry, as its new CEO.
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1959 saw the arrival of a model with the application of a heat exchanger, which was later to become an essential constructional element, ensuring the thermal balance of the machine. In 1962, with the cooperation of the famous Italian designers, Achille Castiglioni and Pier Giacomo Castiglioni, Cimbali created a product of extraordinary modern design: the “Pitagora”. The “Pitagora” abandoned the redundant shapes typical of the machines of the period and adopted essential, clean lines. Stainless steel was used for the first time, along with color and screen printing. The result was revolutionary, gaining Cimbali a prestigious industrial design award, the Compasso d’Oro. Designed in 1969 for the foodservice industry, Cimbali’s “Superbar” was cutting edge for completely automated solutions.
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Following the September 11, 2001 attacks, Valenti assembled his good friends Waldy Malouf of Beacon, Michael Lomonaco of Windows on the World and attorney-restaurant financier David Emil, establishing the Windows of Hope Family Relief Fund dedicated to benefit the surviving family members of victims from the foodservice industry. A "Dine Out" date of October 11, 2001 was established to generate fund contributions. Originally intended as a citywide restaurant response to a need within their community, news of the event soon spread to other cities and eventually over 5,000 restaurants around the world participated in contributing proceeds from that evening to the fund. Corporate sponsors also contributed to Windows of Hope and, in total, over $23 million were raised to help the families in need.
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Photo of the SPE Certified seal on a menu in a restaurant in New York City in 2013 SPE Certification is a foodservice industry standard aimed at enhancing the nutritional quality of meals, without compromising the taste. SPE stands for “Sanitas per Escam” in Latin; its English translation is literally “Health Through Food.” The certification program’s core principles include increasing the consumption of fruits, vegetables, legumes and whole grains, as well as reducing intake of saturated fats, added sugars and salt. The SPE Certified seal, described by The New York Times as a “squiggly red insignia” is placed on a foodservice establishment’s menu next to a specific dish when the dish has met all the required culinary and nutritional criteria.
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Later he formed Axiata Spice Communications, a joint-venture with Axiata Group Network which went on to become the leading telecom operator in Northern and Southern India. In 1994, he entered into a joint-venture with International Paper, Plus Paper FoodPac, which pioneered the manufacture of eco-friendly paper containers for the foodservice industry. In 2000, Modi established Cellebrum (now Spice Digital) as the first Indian mobile value- added services company for telecom operators and then in 2004, he founded Spice Hotspot (now Spice Retail) which was the first Indian mobile retail chain. In 2009, he formed Si2i, a listed company in the Singapore Exchange, by acquiring a major stake in the i2i and in 2013, he launched Smart GMMH a healthcare ecosystem which includes medical and independent living facilities, hospitals, medical offices and life sciences & research centre.
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In the North American foodservice industry, the first appearance of mesclun traces to restaurants and farm stands in the early 1980s, with a rise in popularity since. A mesclun mix can be described as comprising baby leaves of lettuces and other greens (and often herbs) in a wide range of leaf shapes, colors, textures and tastes. While the overwhelming amount of mesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and lolla rossa lettuces, frisée, tatsoi, bok choy (joi choi), arugula, spinach, orach, mizuna, dandelion, mustard greens and garden cress may compose what is commercially referred to as a "spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercial bulk packs for best flavor and freshness.
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The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. Full-service and Fast-food restaurants account for 77% of all foodservice sales, with full-service restaurants accounting for just slightly more than fast food in 2010. The shifts in the market shares between fast food and full-service restaurants to market demand changes the offerings of both foods and services of both types of restaurants. According to the National Restaurant Association a growing trend among US consumers for the foodservice industry is global cuisine with 66% of US consumers eating more widely in 2015 than in 2010, 80% of consumers eating 'ethnic' cuisines at least once a month, and 29% trying a new 'ethnic' cuisine within the last year.
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