Last week I touched on reasons why produce managers get transferred from one store to another. It happens as managers move about, taking on other responsibilities, opening a new store or transferring for other reasons.
As the next phase for the restaurant industry becomes clearer, how will distributors and restaurants prepare for what could be a very difficult fall and winter?
Just over a year ago the Business Roundtable, a nonprofit association of 181 U.S. companies that advocate policy solutions that foster U.S. economic growth, issued a revised statement on the purpose of a corporation.
Stemilt Growers’ Rushing Rivers d’anjou and red d’anjou pears go through a process that the Wenatchee, Wash.-based company’ calls the RipeRite program.
If COVID-19 has taught us anything, it’s that the status quo is no longer acceptable. We have to acknowledge that if businesses are going to thrive, this necessitates a healthy environment and equitable society.
To stay afloat, many restaurants have reduced offerings, cut hours and increased pricing. For most , none of this is sustainable for the long term. What are we going to do as a country to help restaurants out?
When history appears to repeat itself, we must ask ourselves what we can learn. Per the FDA, fresh produce has been recalled about 40 times since 2017 – mostly fresh-cut, mostly involving Listeria monocytogenes.
I never thought I’d be the kind of parent who would purée whole, fresh vegetables and fruits for my baby’s first solid foods. That’s a rosy ideal relegated to those super-granola, Earth Mother types.
While we’ve all felt the impact of the COVID-19 pandemic in our homes and in our businesses, no industry has been more affected than the restaurant industry.
Rachel Elkins, University of California Cooperative Extension pomology farm advisor for Lake and Mendocino counties, retired July 1 after 33 years in her position.
