NAACP Announces Partnership With Dunkin’ Brands

The National Association for the Advancement of Colored People (NAACP) announced a partnership with Dunkin’ Brands Group, the parent company of Dunkin' Donuts and Baskin-Robbins.

Both groups will create a Diversity Franchising Initiative to increase the number of African-American owned franchise businesses in the United States. Through the partnership, Dunkin' Brands and the NAACP will offer franchising education and training as well as assistance in overcoming the financial challenges related to becoming a franchise owner.

“The Dunkin' Brands Diversity in Franchising Initiative will provide education, networking opportunities and information on critical topics including access to capital,” said Dedrick Muhammad, senior director of the NAACP Economic Department. “Ultimately, we hope this program helps to increase the number of African-American franchise business owners in the U.S in both the short and long term.”

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Libbey Expands Dinnerware Offerings For U.S & Canada Foodservice

Libbey Inc. and German-based Schonwald have announced an agreement in which Libbey will become the exclusive food service distributor of Schonwald dinnerware products to the U.S. and Canada, effective Jan. 1, 2015.

Libbey a major supplier of glassware, dinnerware, flatware and holloware products to the food service industry, will be offering new premium dinnerware choices for U.S. and Canadian food service customers. Schonwald is a major provider of high-end porcelain for food service.

Rob Bules, vice president of U.S. & Canadian Food Service Sales & Marketing for Libbey, said, “This agreement directly supports our strategic goal to further grow our business in the food service industry. These new choices for dinnerware extend our high-quality premium offerings, providing our foodservice customers with the broadest tabletop choices available in the U.S. and Canada.”

Libbey Foodservice, a division of Libbey Inc., manufactures and distributes tabletop, including Libbey Glassware, Syracuse China and World Tableware dinnerware and flatware, and is the exclusive distributor of Spiegelau and Nachtmann in the U.S..

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Kids LiveWell Marks Third Anniversary With 150 Restaurant Partners

The National Restaurant Association'’s Kids LiveWell program is celebrating its third anniversary. The voluntary program, which provides an expanding selection of healthful children’s menu choices, has grown from 19 to 150 participating restaurant brands, representing more than 42,000 locations nationwide. The initiative includes quick service and table service concepts among national companies, regional chains and independent restaurants, as well as theme parks, resorts and museums.

“We are excited to celebrate Kids LiveWell’s third anniversary and the extraordinary progress of the program in that short period of time,” said Dawn Sweeney, president and chief executive officer of the NRA. “Consumers are eager for healthful options and the success of Kids LiveWell has shown that restaurants and foodservice companies are enthusiastic to provide those nutritious choices. We are proud that the Kids LiveWell program is helping families in every state across the country find healthful options when dining out.”

The NRA has partnered with food service suppliers including Kellogg'’s, Kraft Foods, McCormick for Chefs, PepsiCo and Sysco, to help participating restaurants meet the nutrition criteria of Kids LiveWell meals. The California Milk Advisory Board also has become the first commodity board to sponsor the program.

To join Kids LiveWell, restaurants agree to offer and promote a selection of qualifying menu items based on several health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. The initiative focuses on increasing consumption of fruits and vegetables, lean protein, whole grains and low-fat dairy, and limiting total calories, unhealthy fats, sugar and sodium.

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Latest Word in Food Service...

The Research Chefs Association has announced its newest certified Culinology undergraduate degree program at Drexel University in Philadelphia. The bachelor of science in culinary science program combines culinary arts with the technical and scientific expertise required of a food scientist preparing students for jobs in the product development, quality assurance and sensory industries.

• The Mass. Restaurant Assn., will host a retirement saving account seminar with the U.S. Treasury, Aug. 11 from 8:30 to 9:45 a.m. at the Boston Marriott Newton Hotel, Newton, Mass.

• The third annual AllergyEats Conference has been set for Tuesday, Oct., 21, beginning at 8 a.m., at the Radisson Martinique in New York City.

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