Tag Archives: pink slime

Foodservice Industry Week in Brief: September 14

Looking for some of the week’s top information? Check out these five stories from the foodservice industry from September 10-14.

New York Soda Ban To Be Put in Place March 2013

From Nation’s Restaurant News

It’s official–come March 2013, those in New York City will have to say goodbye to all their favorite sugary beverages in capacities over 16 ounces.  The law was passed on Thursday September 13 by the New York City Board of Health.  Nation’s Restaurant News reported the new changes will impact restaurants, sports venues, movie theaters, street cars and delis but not retail food and convenience stores (they are under the jurisdiction of the state and aren’t regulated under this new ban).  While this is a win for those who wanted the ban to be put in place, many restaurants and other foodservices impacted aren’t happy with it at all.  NRN quoted the National Restaurant Association, who said the ban “unfairly targets restaurants and is a misguided tactic to impact the obesity problem.”

Beef Products Inc. Files Lawsuit Against ABC News. Inc.

From Huffington Post

The nation was stunned earlier in the year when news, photos and video of “pink slime” was released–so much so that Beef Products Inc. (BPI) said it led to the closure of three plants and 700 layoffs.  ABC News was one of the sources that reported on the issue, and BPI has filed a defamation lawsuit with them for $1.2 billion in damages.  Huffington Post reported BPI has claimed ABC’s coverage of their meat mislead customers into thinking the product wasn’t healthy or safe.

McDonald’s Announces They Will Post Caloric Information On All Menu Boards

From McDonald’s

While some states have made posting calorie counts on their menu boards mandatory, McDonald’s announced they will add caloric information to all menu boards in the United States.  Voluntarily.  In a September 12 press release, McDonalds’ President Jan Fields made the announcement the information will be added to restaurant and drive-thru menus to help customers and employees “make nutrition-minded choices.”  The information was already available, but now will easier for customers to find. Fields also stated that later in the fall, they will introduce a voluntary e-learning program to approximately 750,000 employees to help build their knowledge on calories, nutrition and the menu items they offer.  They will be making some other changes as well, read the press release for all information.

Central Posts Food Safety Resource Guide for National Food Safety Month

From The Central Blog

In honor of food safety month, Central has posted a Food Safety Resource Guide.  The way food is handled, served and stored must be a top priority for all types of foodservices, and we want to ensure all foodservices have the tools and resources they need.  The guide includes blogs, buying guides, products and general tips for food safety.

One High School’s Way of Upgrading for New USDA Standards

From The Times of Northwest Indiana

For the schools across the country looking for ways to update their cafeterias, Chesterton High School in Chesterton, Ind. is a good example to follow.  According to the school’s Director of Food Services, Kay Nallenweg, they’ve removed their fryers and will no longer fry their foods, but will bake them.  Nallenweg told the Times of Northwest Indiana she felt like they had offered healthy foods in the past, but will now have more.  And so far, it’s gone over really well with students.  She also added Chesterton High School has remodeled their cafeteria to have a “food court” atmosphere with items made to order.

Food Service Industry Week In Brief: March 25th-30th

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 25th-30th.


Pink Slime Producer Stops Production at Three Factories

From TheDailyMeal.com, read article here

Unless you’ve been hiding underneath a rock for the past few weeks, there has been a public backlash against “pink slime.”  Many groceries have decided to stop carrying the ammonia-treated meat, in response to the thousands of Americans who have protested against the chemically-sprayed, unlabeled food.  This week another action occurred in response to the protests, as Beef Products Inc., one of the “pink slime” producers, decided to suspend manufacturing at three out of the four pink-slime producing plants.  Nine hundred thousand pounds of the meat were being produced at the plants, according to the AP, and the president of Beef Products Inc. has said that the halt in production has caused “…a loss of 3,000 jobs.”  For more information, read the full article on the Daily Meal website.

Whole Foods to Stop Selling Unsustainable Wild-Caught Seafood

From HuffingtonPost.com, read the article here

Starting April 22 (also known as Earth Day), Whole Foods will no longer carry Unsustainable Wild-Caught Seafood.  Unsustainable wild-caught seafood is defined as “red rated,” a color that is coded by the Blue Ocean Institute and the Monterey Bay Aquarium in California. MP900182711 The rating indicates that the “…seafood is either overfished or caught in a way that harms other species.”   The upcoming change will most likely result in higher prices though; in some cases, sustainable suppliers have lower yields.

Types of seafood that will no longer remain on the shelves include: octopus, gray sole, skate, Atlantic halibut and Atlantic cod caught by trawls.  The Atlantic halibut will be replaced by those found in the Pacific and cod will be caught on lines.

Whole Foods is among many supermarkets, such as Albertson’s, BJ’s Wholesale Club, and Shop ‘n Save, responding to end users concerned with where their seafood is coming from.

Greenpeace Oceans Campaign Director, John Hocevar, is pretty happy with how many supermarkets are responding to its seafood sustainability scorecard that was first established in 2008.  It’s pretty impressive to see that it was an issue that really wasn’t on most of these companies’ radar,” Hocevar said, “and with encouragement from us and many others, they really did for the most part step up.”  For more information, read the full article on the Huffington Post website.

Chipotle to Give out Free Burritos From Recycled Lunch Bags

From QSR.com, read the full article here

Between March 30th and April 14th, if customers buy a Chipotle-branded recycled lunch bag from their online store, the casual dining restaurant will give out an eco-friendly card that is redeemable on Earth Day for a free burrito, bowl, salad, or order of tacos.  All of the proceeds that come from the bag sales will be donated to the Chipotle Cultivate Foundation.

The lunch bags are made through a process called upcycling.   Using less energy than traditional recycling methods, billboards directly from Chipotle outdoor ads are made into resilient, sturdy products.  The bag features a top-roll adjustable strap closure, reinforced side seams and handle and an extra-large back pocket.  The front and back panels are the reverse side of the billboards; the side design features the front designs of different billboards, making each bag unique and one-of-a-kind.

Lunch bags are limited; customers must purchase their bag between Monday, March 26, and Saturday April 14, 2012, in order to receive it in time for Earth Day.  For more information, read the full article on the QSR website.

Eat Chocolate, Lose Weight?

From WSJ.com, read the full article here

A new study conducted by the National Institutes of Health in Southern California has found that people who consume more chocolate are thinner than those who eat less of it.chocolate

Participants in the study were asked how many times a week they ate chocolate, as well as other types of food and drink.  BMI, or body mass index, was calculated as well.

The people who ate more chocolate didn’t eat less calories or exercise more; they actually ate more calories than the non-chocolate eating participants.

But don’t go running to the nearest candy store to load up on chocolate bars; the study doesn’t prove a link between chocolate and weight loss.  Researchers say the findings only suggest the health benefits may be linked to how many times a week chocolate is eaten rather than how much is eaten in a week, says Beatrice Golomb, an associate professor at the University of California, San Diego.

“Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight,” says Dr. Golomb.

Many doctors suggest sticking to about an ounce of chocolate a day—most likely, dark chocolate, according to Lauren Graf, a nutritionist at Montefiore Medical Center, in Bronx, N.Y.  Dark chocolate has more antioxidants and less sugar than milk chocolate, so endulge just a little!  For more information, read the full article on the Wall Street Journal’s website.

Central Restaurant Products Launches Their New Facebook Timeline Page

It’s new; it’s improved–that’s right!  It’s CPR’s new Facebook Timeline page!  We’ve re-designed our Facebook page to be more streamlined, and hopefully, a little more user-friendly.  Come check us out and like our page at: www.facebook.com/centralrestaurantproducts.  By liking our page, you’ll enjoy fun facts about the food service industry, see the latest and greatest products we’re carrying, and enjoy a little laughs from our employees.  Come join in on the fun–you know you want to!

Week in Brief: March 11-17th, 2012

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 11-17.

 America’s Best Irish Bars:  12 Pubs From Across the Country That Offer the Best Irish Bar Experience

From thedailymeal.com, read the article here

From a great beer list to the the huge flat-screen TVs playing rugby, there are certain qualities that distinguish a “good” Irish bar from the “best” Irish bar.  Thedailymeal.com goes into these obvious details, such as the way the bartender pours a pint, the dark wood furnishings that populate the place, and the atmospheric feeling that you’re just down at home.  The website also offers a slideshow with what it believes to be the 12 best Irish bars in America.

Read full article at TheDailyMeal.com


Top 10 Most Popular Beers for St. Patrick’s Day: Report

From huffingtonpost.com, read the article here

Even though the holiday is celebrating an Irish saint, many of the most imbibed beers happen to be from America, with Boston’s own Samuel Adams coming in at #1.  Many would think that Ireland’s Guinness would come in at #1, but astoundingly, it doesn’t even rank in the top 5!  “The black stuff,” as the Irish call it, comes in at #6, behind Bud Light, Budweiser, Heineken, and even Corona Light.  It’s still more popular in cities where high Irish-American populations live though, such as Boston, New York and Chicago.

Read the full list and article at huffingtonpost.com


Restaurants Look to Capitalize on ‘March Madness’

From nm.com, read the full article here

With the college basketball tournament among us, many restaurants are trying to take advantage of our ‘madness’ through games and contests, especially through the use of social media.

Applebee’s is utilizing their Facebook page with its Fan Fanatics contest to entice its guests.  The contest rewards people with Applebee’s gift cards the more they play and interact with the brand.  After each round of the NCAA tourney, whoever has the most points, acquired through posting on Applebee’s Facebook page, uploading a photo or tweeting a post on Twitter, receives $500 in Applebee’s gift cards after the National Championship Game on April 2.

The chain hopes their nearly 2,000 restaurants across the nation will be filled during the tourney, and they are encouraging fans to come in by promoting half-price appetizers at night and a unique “Fans Watch Here” invite that can be created from a tab on Applebee’s Facebook page.

Domino’s Pizza is also doing social media promotion for March Madness, by running a contest on Facebook called “The Road to Domination.”  Fans need only to “like” Domino’s on Facebook to play and are immediately eligible to fill out a tourney bracket.  Players are able to win thousands of giveaways, including Parmesan Bread Bites and 20-ounce Cokes, but the grand prize winner receives a trip for two to the 2013 NCAA Final Four in Atlanta.

Little Caesars Pizza is running a promotion that if a No. 16 seed upsets a No. 1 seed the chain will give away a free order of Crazy Bread to anyone that comes into the store on Monday, March 19, and says the word “crazy.”

Buffalo Wild Wings is doing something a little different with its “More March” promotion.  Fans can visit the “More March” tab on BW3’s FB page and vote on which other month they would like to lose to add more days in March for more basketball.  Basketball fans can also visit any participating BW3 location and fill out tourney brackets on site.

Read the full article at www.nm.com

Risks: More Red Meat, More Mortality

From nytimes.com, read full article here

According to a study published online in the Archives of Internal Medicine and reported by the New York Times, eating red meat increases your risk of death from cancer and heart disease.  The study included men and women over the course of 16 years, and researchers found that those that ate more red meat were less physically active, more likely to smoke and had a higher BMI.

Previous studies had linked red meat and mortality, but the new results were alarming.

“When you have these numbers in front of you, it’s pretty staggering,” said the study’s lead author, Dr. Frank B. Hu, a professor of medicine at Harvard.

Read the full article at www.nytimes.com


Schools Can Take ‘Pink Slime’ Off Lunch Menus

From nytimes.com, read full article here

After the fallout from the “pink slime” scandal, the USDA finally decided that when fall arrives schools can stop serving an ammonia-treated ground beef filler often served to schools.  Last week, the Agriculture Department came under fire after critics described the filler as “pink slime,” and many Americans urged the USDA to ban it.  Their response was that it was safe; yet, to be safe, the department will offer a choice of beef made with the filler, or less lean bulk ground beef without it.file4531272158954

Read the full article at nytimes.com


Foodservice Industry Week in Brief: March 9

Looking for some of the week’s top information? Here are five stories from the foodservice industry for March 5-9.

McDonald’s Making Changes
From the Huffington Post, Read Article and Nation’s Restaurant News, Read Article

Image: cohdra/MorgueFile

The Dollar Menu and Happy Meals, both staples to McDonald’s menu, will undergo some changes.  The Huffington Post highlighted what will be different with the Dollar Menu–which will replace the small beverage and fries with baked cookies and ice cream cones.  A new “Extra Value” menu will roll-out and  will feature items such as double cheeseburgers, snack wraps, chicken nuggets, etc. between $1-$2.  NRN followed up on the improved Happy Meal and spoke with McDonald’s Chief Marketing Officer, Niel Golden about advertising.  Golden said all marketing to children will all have messages to encourage an active and healthy lifestyle.  The new Happy Meal will include smaller portions of chicken nuggets and french fries along with apple slices and fat-free milk.  Read full articles from the Huffington Post and NRN.

Panda Express to Test New 3-Entree, Eco-Friendly Container
From National Restaurant Association, Read Article

Normally when customers visit the Chinese restaurant Panda Express, they’re used to ordering a la cart, the one-entree Panda Bowl or a two-entree plate with an entree and side item of their choice.  A recent Nation’s Restaurant News’ article discussed something new for Panda Express, a test of a container called the “Paw Plate.”  It has three compartments for the entrees and one area for the side dish.  NRN said this new container is more environmentally friendly and is also recyclable, microwaveable and dishwasher safe.  Read the full story and see a picture of the new “Paw Plate” on the NRN website.

Local Food at Airports
From QSR Magazine, Read Article

Image: Irish_Eyes/MorgueFile

Awhile back we learned how many airport foodservices were revamping their menus and providing more gourmet items.  Now, many airport foodservices are taking it a step further and are providing more local items to showcase what a particular city has to offer.  QSR covered the topic and discussed how previously there was a focus on national brands but now local will be playing a role too.  Read full article on QSR website.

One of the Most Talked About School Topics This Week….. “Pink Slime
From MSNBC, Read Article and ABC News, Read Article

It seems as though the topic of “Pink Slime” meat being served in schools couldn’t be avoided this week as it’s been all over Facebook, Twitter, blogs and the news.  What is “pink slime?”  According to an MSNBC article, “pink slime is bits of meat and muscle salvaged from slaughterhouse floors that are treated with a pink chemical to kill any dangerous pathogens.” Restaurants such as McDonald’s will no longer serve this type of meet to customers, yet it’s still being served in schools.  Also, ABC News spoke with a former USDA scientist that said 70 percent of ground beef at supermarkets consists of “pink slime” as well.   Read full articles on the MSNBC website and on ABC News.

 Facebook Timeline for Brands by March 30

If your restaurant or foodservice has a fan page on Facebook, come March 30, it will change to the new Facebook Timeline.  Yes, change is scary, but the new Timeline really offers a ton of great features and advantages.

You will be able to showcase your establishment with the large photo cover, brief “about us” statement, different page apps (formally were the “tabs” you could have on the left such as maps, photos, etc.),  pinned posts to make important messages appear first and the ability to add milestone events.  The new Facebook Timeline can really help you humanize your business and really show it off.  There are several other new features to be taken advantage of, here are a few links that you will find helpful in making the switch.  Remember, you have until March 30!