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Ann Friedland

Freelance Contributor, Food Management

Anne Friedland is a former freelance contributor to Food Management.

Ann’s Recent activity

Punch it Up!
Punch it Up!
Mar 01, 2008
Tired of turkey? Combating chicken fatigue? The truth is, it's probably not the poor bird — it's the preparation...
Breakout Breakfast
Jan 22, 2008
It’s just not possible to relegate the satisfaction and comfort of breakfast foods to early morning hours any more. In recent years, customers have increasingly clamored for traditional favorites—like egg dishes, hash...
Decisions, Decisions: Insights into Interior Design
Decisions, Decisions: Insights into Interior Design
Jan 22, 2008
Interior design elements at University of Rhode Island’s Hope Commons separate yet complement the diverse stations. Unifying colors and finishes are shared in flooring, countertops and the band around the drop...
Pies: From Sweet to Savory
Pies: From Sweet to Savory
Dec 18, 2007
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...
Pie-Lingual
Dec 18, 2007
Sweet pies and savory meat/vegetable-filled pastry pies appear in every global cuisine. Here are a few to consider for your next theme dinner...
The Stanford Way
Oct 11, 2007
(l. to r.) Stanford Dining’s Dennis White, Eric Montell, Karen Andrews and Rafi Taherian onsite at Branner Hall. The courtyard by Memorial Church is one of many Stanford campus venues that regularly host...
Regroup to Recruit
Regroup to Recruit
Oct 11, 2007
“In over 20 years’ experience in this industry, recruiting is the one area I’ve found that’s not cyclical. It’s been a challenge throughout,” states Bryn Mawr College’s Director of Dining Services Bernie Chung...
When Equipment Makes the Makeover
When Equipment Makes the Makeover
Aug 01, 2007
THE SOLUTION. A makeover that included an impringer oven, grill, below-cabinet refrigeration, warming cabinets, new merchandising units and more space-efficient storage racking helped FSD Maureen Faron expand...
College Concessions: The Onsite Playbook
College Concessions: The Onsite Playbook
Jun 01, 2007
In designing the new Stanford stadium, university officials decided to shrink seating from 85,000 to 50,000, but added wider seats, more legroom, bigger walkways and upgraded concessions. A POS system with 120...
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