Jenny
Anderson
is
associate editor at Technomic, Inc., a leading marketing research
and management consulting organization serving the foodservice industry
since 1966. She also serves as managing editor of Menu Clips, one
of several monthly newsletters and reports published by Technomic
Information Services, a division of Technomic, Inc. (312-876-0004).
janderson@technomic.com
Doug
Armantrout
In addition to providing menu research and analysis for the semi-annual
Chain Account Menu Survey Report, Doug Armantrout is a marketing consultant
to numerous national foodservice operators and manufacturers for which
specialized menu research is supplied.
CAMSbase@aol.com
Helen
Bauch
is President of VH Enterprises, a consulting group
in Fallbrook, Calif., that specializes in new product development
and flavor evaluation for foodservice and packaged goods manufacturers.
food@primenet.com
Danny
Bendas and Dean Small
both
CIA graduates, are principals of So. Calif.-based Synergy, a foodservice
consulting firm specializing in menu and concept development, and
operating efficiencies for national chain accounts, independent restaurants
and manufacturers.
Dean
Small: deansmall@earthlink.net
Danny Bendas: dbendas@ix.netcom.com
Sharon
Boorstin
is
editor-in-chief of Menus.com and has been writing about food and restaurants
for over 20 years. Contact her for more information about querying
the Menus.com database.
sharon@menus.com
Bill
Main,
FMP, FCSI
is a nationally recognized author, foodservice consultant
and professional speaker. His Trade Secrets website, www.billmain.com/tradesecrets
offers a wide range of menu, leadership, training, management development,
employee motivation and marketing techniques and tools.
askbill@billmain.com
Steven
Olson
is a sommelier who teaches, lectures and writes about
wine, beer, sake and spirits. Olson is President of libations, a New
York-based company dedicated to the "education and consultation
of degustation for appreciation and celebration."
letslibate@aol.com
Diana Rosen
Co-writer of "Cooking with Tea", Rosen provided
tea expertise gleaned from 11 years as editor of Tea Talk,
a newsletter on the pleasures of tea. She has penned four books on
tea including "Chai: The Spice Tea of India" and "The
Book of Green Tea."
teatalk@aol.com
Dr.
A. Elizabeth Sloan
is the President of Sloan Trends & Solutions, Inc.,
a California-based consulting firm that offers food marketers trend-tracking
and predictions, strategic counsel and business-building ideas.
sloantrend@attglobal.net
Susheela Uhl
is president of Horizons Inc., a Mamaroneck, N.Y.-based
food consulting firm (www.susheelaconsulting.com).
She develops ethnic and fusion products, provides information on spices
and flavorings, and on culinary trends.
suhl246@aol.com
Don Walsh
is VP of culinary marketing at Minneapolis-based Mueller
Mack. A CIA graduate, Walsh has worked in a variety of foodservice
roles throughout his career.
donwalsh@muellermack.com
Robert
Wemischner
is a chef, baker, culinary instructor and writer.
In addition to his two cookbooks, "The Vivid Flavors Cookbook"
and the new "Cooking with Tea," he writes for a variety
of publications.
gourtogo@aol.com
