December 2007
Articles
Satisfaction All Around
A FEAST FOR THE EYES. Snacks, grab-and-go and impulse items are merchandised throughout Methodists Market Place Cafe. If you were looking to pick a place More
Eyes on the Price
The Xanterra-operated Carvers Cafe at Mount Rushmore National Memorial communicates its prices on a standard over-the-counter menu board. How commercial More
Pies: From Sweet to Savory
What makes something a true pie? One technical and narrow way of looking at it is to define pies as combinations of sweet or savory ingredients held in a pastry crust and baked in a deep dish with sloped sides (as opposed to the straight and shallow sides of a tart). But since pies by their very nature are made to offer down-home, comforting satisfaction, why be a stickler about nomenclature? More
Why Mutual Expectations Matter
I recently found myself thinking about how often I have heard the phrase exceeding customer expectations in the many mission statements and business proposals More
SFM Confab Travels North of the Border
With an emphasis on food as the SFM celebrated the sights, flavors and networking opportunities of Montreal.Beginning with a culinary tastings tour of specialty shops More
Short Order a Hit at Nursing Facility
New menu lets residents get favorites every day. The traditional view of onsite dining is that you must provide day-to-day variety to avoid the dreaded More
OU Supports Local Produce Auction
Ohio U. Executive Chef Matt Rapposelli (l.) with a local grower. Participation encourages other buyers to take a second look at offerings. Ohio University More
Deterring the Unhealthy Snack Attack
School sells healthy snacks for class parties. As school districts try to hone the healthy eating message embedded in most district wellness policies, More
Goldstein, Neff Help Launch Hospital Cafe
THE BIG PICTURE. Harvard University Dining Services recently installed42-inch flat-panel plasma screen television monitors in its 13 dining halls. The More
It Pays to Mind Your Manners
Kids get catered lunch as reward for polite behavior. The typical school lunchroom is a raucous scene, and table manners are often sacrificed to more More
U-WI Opens New Dining Hall
Features include kosher station. The University of Wisconsin at Madison has opened its newest renovated dining hall, Rhetas at Chadbourne Residential More
Parkhurst Launches Healthy Global Cuisine Program
Initiative encompasses more than 250 international recipes. HEMI-POWERED. Parkhursts new Hemisflavors program uses more fresh produce for a healthier More
2008 FAME Award Winners Announced
Program designed to recognize the best in school foodservice. More
A Roundabout Road That Led to Iowa City
Barry Greenberg Not many chefs who work the fine dining restaurants, resorts and spa hotels of Marthas Vinyard, Vail and Southern California wind up in More
Trendwatch: The Middle East
Geographically, the Middle East is a broad group of many regions that range from North Africa though Asia. Its culinary landscape reflects the diverse More
Improving the Effectiveness of ServSafe Training
The ServSafe food safety training and certification program from the National Restaurant Association Educational Foundation (NRAEF) is the best known More
Bringing the Heat
Riding the range is more than a pastime for the typical restaurant cook. The range is the production backbone of the kitchen and a cooks most important More
Nutrition Info Goes Overboard
Apparently, technology firm EDS thinks there is a market out there for people who wish to be nagged about their food choices while they are grocery shopping. More
Big Brother Is Watching You Eat
At a university in Holland, there is an on-campus restaurant where diners are under constant scrutiny, and we are not talking about surveillance looking More
They Got Your Goat
USA Today reported recently on a self-service slaughterhouse outside Indianapolis where customers get to kill a goat or lamb for themselves. Its like More
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