AT A GLANCE Daniel J. Andrews, Director of Foodservices Annual budget: $21 million Meals per day: 57,000 (includes breakfasts, lunches, a la carte equivalents)No. of sites: 63 No. of employees: 700 Enrollment: 67,000 Percent free & reduced...
Last fall, when Thomas Long began preparing a menu for the first catered doctors' dinner in his new position as Sodexho's executive chef at Holy Spirit Hospital in Camp Hill, PA, he knew just what to use to grab attention and garner favor with his...
What is the definition of great Italian cooking? Ask an Italian-born chef and the answer will depend on the particular region in which he or she was raised. Northern Italy is known for its hearty recipes, based on meat like lamb, veal and game...
If you want to see the cutting edge of the ready-to-drink beverage category, look no further than the annual National Association of Convenience Stores (NACS) show. NACS 2004 took place in Las Vegas in October, and amid the 1,400 booths flogging...
Four elementary schools in Florida's Osceola County have agreed to implement the popular low-carb South Beach diet as part of a study by South Beach diet books author Dr. Arthur Agatston to determine whether the regimen can help children maintain...
Tacos made with homestyle shredded pork are a favorite of customers at UT Southwestern Medical Center (St. Paul & Zale Lipshy University Hospitals) in Dallas, TX. When Eric Lenard, chef and manager at University of Washington's Husky Den (the...
NOW THAT'S WHAT WE CALL LUNCH! Executive Chef Mark Dyball presides over the "Chef's Table" where he prepared a special meal (complete with nonalcoholic champaign) for employees selected through a special drawing from participants in a menu...
