OAKBROOK TERRACE, Ill. -- June is Foodservice Month on CSPnet! With our eighth-annual FARE Conference kicking off June 22 and the 2015 Foodservice Handbook hitting readers’ desks this week, we’ve got enough exclusive data, insights and analysis to last us weeks.
Our coverage begins today with the rollout of the Foodservice Handbook. This new “keeper” resource, this year titled "The Business of Food," is now available to foodservice operators and suppliers across the restaurant, retail and noncommercial segments.
The Foodservice Handbook is a creation of CSP Business Media, publisher of CSP, Convenience Store Products, Restaurant Business and FoodService Director magazines. It uses the editorial teams’ collective knowledge and resources to compile the most important data and insights of the past year. The result is a comprehensive benchmarking tool for the entire foodservice and restaurant industry.
The Foodservice Handbook also features exclusive, never-before-seen content from CSP Business Media’s proprietary State of Foodservice survey of nearly 600 operators, sponsored by Sysco. Restaurant, retail foodservice and noncommercial operators all offered insights into their businesses for the study, allowing for a rare cross-segment perspective on the state of the industry. Menu growth potential, operator pain points and supplier opportunities are all explored in the State of Foodservice study.
Perhaps most important, the Foodservice Handbook is a reflection of the FARE Conference, which for the past eight years has brought together operators from across the foodservice industry to connect and share ideas. The cross-segment insights of the Foodservice Handbook reflect that experience, which is why it’s the official publication of the FARE Conference.
The Foodservice Handbook begins at the macro level with findings from the State of Foodservice study, followed by segment-specific sections focusing on restaurant, retail and noncommercial. From there, readers can explore some of the biggest trends across all the segments in On the Menu, which includes beverages, breakfast and health and wellness.
Watch for highlights from the Handbook in CSP Daily News and on CSPnet.com throughout June. And with this year’s FARE conference coming June 22-24 at the Gaylord Opryland in Nashville, Tenn., watch for exclusive coverage and reports from this one-of-a-kind event. Visit fareconference.com for more details.
Attendees of the FARE Conference will have access to copies of the Foodservice Handbook at the event, while recipients of CSP, Convenience Store Products, Restaurant Business and FoodService Director magazines will find copies along with their regular June issues.
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