The traditional food supply chain is arranged as a complex array of producers, handlers, processors, manufacturers, distributors, and retailers. As the food supply chain grew in complexity over time, little emphasis was placed on preserving information regarding the origin of raw materials and...

The U.S. retail grocery industry shifted from an industry dominated by small grocers serving local markets to one characterized by large retailers present in international markets. Average retail grocery concentration as measured by CR4 increased from 19.9 in 1997 to 31.0 in 2002 (U.S....

Label Rouge is a complementary commercial branding popular in France that guarantees high quality of products recognized by 80% of the French consumers. The label is driven by consumer preferences which are highly influenced by French culture and tradition. Label Rouge is mainly known for its...

The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope...

This research evaluates the effects of entry by supercenters and warehouse club retailers on the location of retail grocery sales. Drawing on location theory and empirical works, spatial econometric convergence models are specifi ed and estimated. Because grocery shopping is generally a local...

Although food safety training is important for the food services industry, there is limited information on the needs for hard-to-reach food service workers. The objectives of this paper are to: (1) identify food safety training issues facing hard-to-reach food service workers, and (2) analyze...