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In Brief

The USA Rice Federation and its foodservice agency of record, Marriner Marketing Communications, have received a 2008 Corporate Marketing Campaign Award of Excellence from the International Association of Culinary Professionals. The award was for the comprehensive web-centric USA Rice foodservice program “Rethink US Rice: Endless Menu Possibilities.”

Butterball LLC has named Richie Jenkins director of foodservice marketing. He most recently served as director of marketing for Townsends Foodservice in Georgetown, DE.

Knouse Foods has chosen Marriner Marketing Communications to manage its new foodservice website and web marketing initiatives.

Coffee extracts maker X Café LLC has received the 2008 Award for Innovation in Business by the Smaller Business Association of New England.

The United Fresh Produce Association has named Chef Jonathan Davey of Brigham Young University the winner of its 2008 Produce Excellence in Foodservice Award in the B&I/Colleges category.

Revolution Tea has announced that it will partner with Kraft Foodservice for national distribution in the foodservice channel.

The U.S. EPA and the Dept. of Energy have named ITW Food Equipment Group of North America winner of the 2008 Energy Star Partner of the Year award in the Product Manufacturer category

Prepared, value-added frozen seafood marketer High Liner Foods USA has named Keith Decker president/COO. He had been president/COO of High Liner's Fishery Products International unit.

The Ethisphere Institute has selected SCA, parent firm of SCA Tissue North America, for inclusion among its 2008 World's Most Ethical Companies list. Some 5,000 companies were considered for the listing by the Institute, a think tank dedicated to the research and promotion of profitable best practices in global governance, business ethics, compliance and corporate responsibility.

Mark Pumphret has been named group vice president of sales for Pitco/MagiKitch'n and Blodgett. He is currently vice president of sales & marketing for Blodgett.

Thirty foodservice management professionals recently attended the NACUFS Leadership Institute sponsored by Tyson Foodservice. Held at the Tyson discovery Center research and development facility in Springdale, AR, the program focused on helping participants analyze their personal leadership styles, including how to recognize and apply basic leadership principles, demonstrate effective team building and manage group dynamics. Tyson has sponsored the Leadership Institute since it started in 1985.

The School Nutrition Foundation and the United States Potato Board have awarded $2,500 wellness grants to 10 elementary schools. They can be used during the 2008-09 school year for improvements such as incorporating new foodservice equipment for healthful food preparation, purchasing physical activity equipment and developing or executing nutrition or physical activity educational programs.

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