Purchasing Managers Discuss College Dining Trends
The non-commercial segments of the U.S. foodservice-industry are expected to grow by 13 percent, or $13 billion between 2002 and 2010. Especially pleasing...
Rx for a Sweet Tooth
Pleasure from Pain Beyond the four main foodservice units at Rush University Medical Center, the Food & Nutrition Department also manages a contract with...
Tea for All Tastes
FACT: In 2001 Americans drank more than 2.25 billion gallons of tea. Tea is enjoying a real resurgence in popularity. One reason is the growing availability...
A Virtual District in the Santa Clarita Valley
E Pluribus Unum At a Glance CAO: Pavel N. Matustik, SFNS Annual budget: $7.3 million Meals per day: 12,000 No. of districts: 5 No. of schools: 41 (37...
Seafood for All Seasons
FOOD FADS COME AND GO, but through them all, fish and seafood maintain a high profile. Think of the various diets-du-jour currently in vogue and those...
Bacon: Getting More Bang for Your Buck
Of the 1.4 billion pounds of bacon consumed in 2001, 407 million of it was used by onsite operators, according to the National Pork Board. Obviously,...
Beef Stakes
"Beef makes up a quarter of my main menu," says Art Kessler, Assistant Director of Foodservices at Appalachian State University in Boone, North Carolina....
Stocking Your Mexican Pantry
Until fairly recently, the American perspective on Mexican cuisine tended to begin and end with Tex-Mex dishes like tacos, nachos, burritos, tortillas...
The Buck Stops Here
It is practically axiomatic that if you set out to examine the state of corporate dining, you will find yourself beginning or ending your investigation...
Wife of the Chef
This easy, breezy read recounts the wild roller coaster ride of owning and managing a restaurantbut from the viewpoint of a species known as the "wife...
French Fry Facts
We Americans love our french fries. We adore them for their crunchy exterior, moist interior and golden brown color. Operators love them for their low...
Sausage Stuff
SPECSheet SPECSheet Sausage Stuff Link sausages are a versatile menu option any time of the day. While link sausage is often associated with the breakfast...
Dairy Delights
inbrief Dairy Delights When it comes to comfort food, ice cream and other frozen desserts rank right up there in popularity with potato chips and macaroni...
Cracking the Blue Crab
THE BLUE CRAB is at home on many menusbut its more select grade of meat is particularly suited to elegant appetizers and upscale entrees at catered events....
Rice: A Versatile Menu Staple
Rice is a universal ingredient staple with applications in all dayparts. Recently, the rise in popularity of Asian, Latin American and Mediterranean cuisines...
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