June 1, 2008
Editor's Page
The Value of Association
Trade magazine chief editors have much in common with association directors. In each case, the business is one of understanding and representing a large More
Innovator
Taste of Tech
When a 26,000-student state university from the culinary byways of Southwest Virginia laps the field in the prestigious Princeton Review Best Campus Food More
Management
10 Tips for More Profitable Portion Control
It all starts at the back door There are many things to look for when checking in deliveries that can save the typical operator a bunch of money. For More
Special Feature
A Tribute to NACUFS
Half a century is a long time, for an individual, a company or an association. More than enough time to permit realistic assessments about the success More
Food
When Small is Big
Artfully composed small plates are earning huge dividends where they play More
Management
From All-You-Can-Eat to All-You-Can-Carry
The typical all-you-care-to-eat dining hall is a vast wasteland. As customers are confronted with unlimited amounts of food, the natural temptation is More
The Three Signs of a Miserable Job: A Fable for Managers(and Their Employees)
By Patrick LencioniJossey-Bass 2007, 260 pp., $24.95 (hardcover) Author of the 2005 best seller Overcoming the Five Dysfunctions of a Team, Lencioni tackles More
ACE-ING the Test
The winning team in the Aramark Culinary Excellence (ACE) Challenge came from the company's Southeast Region Business Dining unit. they beat the champions More
New Logo Unveiled
Inspired by the colors of fresh, healthy food, the American Dietary Association's new logo makes its debut this month. The revitalized logo features the More
HFM Survey Results
Bet on renovated dining facilities and punched-up customer service in the healthcare foodservice industry. A recent membership survey conducted by the More
NACUFS Culinary Finalists Set
NACUFS has announced the six regional winners of its culinary competition. They'll compete in the grand final at the national conference. The six are More
in brief
Former Google Global Foodservice Manager John Dickman has joined Apple, Inc., as director of foodservice. Apple's self-operated foodservice operations More
How to Build an Organics Recycling Program
One of the most interesting presentations at the recent Critical Issues Conference of the Society for Foodservice Management (SFM) in New York recently More
Group Membership Offered by SNA
In an effort to make it easier for school districts to budge memberships to the School Nutrition Association, the SNA has begun to offer a new type of More
J.R. Simplot, 1909-2008
John Richard (J.R.) Simplot, who built one of America's most influential food businesses, passed away recently at age 99. His privately owned firm, JR More
A Culinary Fundamentalist
Sustainability, local sourcing and green practices are imperatives many onsite kitchens are trying to incorporate into their operations. But it's fair More
New High (and Low) Tech Food Safety Solutions
Food borne illness. Cross-contamination. Lawsuits. Headlines. It's enough to make anyone feel creepy-crawly. Lucky for foodservice operators, new products More
It's a Wash
The dishwasher is one of the most important and also one of the most expensive equipment items in your kitchen. However, it doesn't get nearly the attention More
Food
Smart Salads
Martin Breslin Director for Culinary OperationsHarvard University Dining ServicesCambridge, MA Our students really enjoy the grain salads that we serve, More
up front
$72 million a year- the amount of money estimated to be spent by Google, Inc., to feed its employees at those free gourmet cafes and break stations, based More
Venue Closeup: West End Market
Concept: Marketplace-style a la carte food court Annual Revenues: $8.6 million Daily Sales: $34,793 Avg. Daily Transactions: 5,800 Check Avg.: $6.01 Seats: More
Venue Closeup: D2
Concept: all-you-care-to-eat dining center Annual Revenues: $4.5 million Daily Sales: $25,410 Avg. Daily Transactions: 3,884 Seats: 1,150 Staff: 261 (incl. More
Timeline
1993 Rick Johnson hired as director 1996 Flex style meal plan introduced 1997 First national brands (Chik-fil-A and Pizza Hut) introduced in Hokie Grill More
The Big Idea: Flex Success
Virginia Tech Dining's flex meal plan, introduced in 1996, is at the heart of the department's rise in sales because it has allowed a la carte based concepts More
Comparing the Numbers
VENUE STYLE ANNUAL SALES/REV. AVG. DAILY SALES AVG. DAILY TRANS. AVG. TRANS. COST West End Market A la Carte Marketplace $8.6M $34,793 5,800 $6.01 Owens More
JULY, 1958
NACUFS' first meeting was held at Central Michigan University in July of 1958. Representatives from the following schools attended: Purdue University More
Accent Room Tiramis
YIELD: 8 servings Ladyfingers 1 egg, separated 3 Tbsps. sugar tsp. vanilla extract 3 Tbsps. flour butter and flour, as needed to coat sheetpan 2 tsps. More
NRA NEW PRODUCTS
Eco-Friendly Food Containers Bio-Plus Earth food containers are made from 100 percent recycled paper using 35 percent or greater postconsumer reclaimed More
Market Basket
market basket
Otis Spunkmeyer Warm Wishes packaging can drive incremental cookie sales. Cookies wrapped in take-home gift packaging are perfect for holiday gift-giving, More
What's the Catch
Remember Charlie the Tuna from those commercials? Charlie was constantly trying to finagle a way to be selected for processing (why he would want to be More
Prisoner Prefers Not to Lighten Up
Broderick Lloyd Laswell, a 308-lb. inmate in the Benton County (AR) Jail, recently filed a lawsuit in federal court, charging that the county was starving More
Quote of the Month
This is the most bizarre thing I've been involved in. Texas Alcoholic Beverage CommissionSergeant Charlie Cloud, referring to the 411 bottles of unlicensed More
We Won't Ask Where They Keep the Burger Patties
A Checkers restaurant in Sanford, FL, found itself with some unwelcome publicity recently when word leaked to local media that it not only had received More
Recipes In This Issue
Barley and Mushroom Salad
YIELD: 24 servings Vinaigrette 1 oz. white wine vinegar 1 Tbsp. honey 1 Tbsp. brown mustard 4 oz. olive oil Salt and pepper 2 qts. water as needed vegetable More
Smoked Salmon Latkes
YIELD: 4 to 6 servings 1 pt. sour cream 1 Tbsp. Old Bay or other crab-boil seasoning 1 lbs. russet potatoes 5 oz. smoked salmon, finely chopped 1 small More
Strawberry Biscuit
YIELD: 25 servings 2 lbs., 6 oz. flour 4 oz sugar 2 Tbsps. baking powder Tbsp. baking soda Tbsp. salt 1 lb. butter 2 lbs. heavy cream fresh strawberries More
Mesclun and Strawberry Salad with Balsamic Glaze
YIELD: 10 servings Spiced Walnuts 2 oz walnuts 1 Tbsp. olive oil 1 Tbsp. ground cinnamon 2 tsps. ground nutmeg cup brown sugar Candied Ginger 1 oz. ginger, More
Prosciutto & Asiago Rice Cakes with Pesto Aoli
YIELD: 20 cakes cup mayonnaise 2 Tbsps. basil pesto or sun-dried-tomato pesto 3 cups cooked medium-grain white rice cup grated Asiago cheese 2 eggs, lightly More
Rhubarb, Bacon and Onion Compote with Wisconsin Pleasant Ridge Reserve Cheese on Toasted Whole-Grain Bread
YIELD: 20 servings lb. sliced bacon, diced 1 sweet onion, thinly sliced 2 stalks red rhubarb, diced 3 Tbsps. apple-cider vinegar cup light-brown sugar More
Pacific Rim Mushrooms Stuffed with Lamb
YIELD: 12 stuffed mushrooms 12 large mushrooms 1 Tbsp. olive oil lb. ground American lamb tsp. garlic salt tsp. ground black pepper cup chopped red bell More
Grilled Vidalia Onion and Peach Salad
YIELD: 12 servings Dressing: 1 cups olive oil cup white-wine vinegar 4 Tbsps. Dijon mustard Salt and freshly ground black pepper to taste Salad: 12 Vidalia More
Blackened Turkey on Sugarcane Skewers with Mango
YIELD: 12 servings 3 lbs. turkey breast, diced into 1-in. cubes 3 oz. melted butter cup blackening seasoning mix 12 sugarcane or bamboo skewers 6 mangos, More
Rare Almond-Crusted Ahi Tuna with Red-Grape Cilantro Salsa
YIELD: 10 servings Red-Grape Cilantro Salsa 1 lbs. seedless red California grapes, quartered 1 cup chopped cilantro 1 red onion, chopped 2 Tbsps. minced More
Tempura Alaska Crab Legs with Yuzu Ponzu Sauce
YIELD: 10 servings Yuzu Ponzu Sauce 3 Tbsps. rice vinegar 2 Tbsps. mirin 2 Tbsps. yuzu juice (or half lime and half orange juices) 5 Tbsps. light soy More
Avocado, Tomato and Mozzarella Tower Salad
YIELD: 24 servings 2 lbs., 4 oz. fresh mozzarella, small dice 4 lbs. California avocados, small dice 2 lbs. tomatoes, small dice salt, as needed white More
Onion Tartlets
YIELD: 12 servings 1 lb. yellow onions, thinly sliced 1 lb. red onions, thinly sliced 4 oz. leek stalk, julienned 1 oz. olive oil to taste salt and pepper More
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