Bryan Rosenberg, president and CEO of Thai Union North America, parent company to Chicken of the Sea International and Chicken of the Sea Frozen Foods, discusses the findings of a survey of food executives and buyers, how Chicken of the Sea has adjusted amid the volatility of the last two years and how the brand stays connected to its customers.
Plant-based poultry and egg alternatives, sustainable packaging items and technology tools aimed at reducing labor needs were among the top trends on the show floor at the 2022 National Restaurant Association Show.
Consumers suggest that they’re ready to move out of crisis mode and get back to business, which for the restaurant industry, means that more are getting comfortable with dining out again, albeit with some concerns about the economy.
Idahoan Foods is taking advantage of consumers’ appetite for in-person events with its “Mashed in America” tour. Idahoan’s director of retail marketing discusses why the event is perfectly tailored to the times, and how other brands can succeed with experiential programs.
The Hartman Group's recent research shows how the pandemic has affected America's approach to meals today, making the ideal meal encompass a broader range of diverse needs and expectations than in years past.
Supply issues are making it difficult for restaurants to stock their kitchens and supply closets. Some operators have found that partnering with local suppliers and distributors can help them avoid some of the weak links in the restaurant supply chain.
Idahoan Foods Director of E-commerce Chuck Coyle and Vice President of Retail Marketing and Business Development Ryan Ellis share key takeaways from the company’s growing direct-to-consumer business that can help other brands craft a successful e-commerce strategy.
Workplaces succeed or fail based on how good the management is, not whether work is in person, remote or hybrid. But hybrid work does presen different challenges for communicating clearly and resolving conflict.