Shortage Spurs Boxed Menu Trend Across U S Restaurants
AP report by Sally Ryan details how a lean labor pool and limited space push U S eateries toward boxed preparations for breakfast pancakes lunch shrimpburgers cocktails and beef stroganoff. The shift signals a broader change in kitchen operations and menu sourcing as restaurants adapt to staffing constraints.
MENTIONED IN THIS ARTICLE
Sally Ryan
AP Business News
NEW York (Ap
United States
Frozen entr es reshape restaurant and institutional market
Mounting costs push hospitals schools and shops toward packaged mixes and frozen foods as the institutional trade grows. The nation reports 378460 commercial restaurants, up 6170 from last year, with quick service facilities leading gains. A New York frozen foods show highlights gourmet ready to cook items and the shift to prepared foods in institutions. Stouffer’s expands with less kitchen space using frozen prepared foods. MRI operates two mobile labs at Ft. Detrick to test dissemination of harmless powder in clouds. There are about 3.7 million 17 year olds in the U S.
MENTIONED IN THIS ARTICLE
New York
Davis V. Whitley
Chcago
National Association of Food Packers
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Stouffer Food Corp
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Stouffer
Detrick Awards Testing Contract
The U S Army awarded Midwest Research Institute a contract to test equipment for detecting airborne viruses and bacteria. Officials cited security reasons for withholding the contract amount and project details.
MENTIONED IN THIS ARTICLE
Kansas City
Midwest Research Institute
Midwest
U.S. Army Biological Labo
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