Richard Robinson, in the hospital park where he has instituted a weekly outdoor grill program to help keep employees on campus for Thursday and Friday lunch periods. Children's Memorial is one of only three children's hospitals in the...
Bartending used to be simple. Measure a jigger or two of liquor into a glass filled with ice and top it with a healthy splash of tonic, soda or just plain water. Toss in a lemon peel and serve with a cocktail napkin...
CAUSING QUITE A STEER. The Cowboy Ball at the University of Montana is a rodeo team fundraiser that draws more than 700 guests to the team's off-the-beaten-path training barn. NYU Medical Center caters a wide range of events that can...
LIGHT ON THE CALORIES, HOLD THE CARBS. Aramark's Just4U menu allows customers to find meal choices that fit their diets quickly. The diet landscape has become increasingly confusingas consumers choose among a range of regimens from lowfat to...
A NUTRITION EVANGELIST. Over the past two years, Folsom-Cordova Foodservice Director Al Schieder has provided dozens of school foodservice facility tours and presentations to parental, educational and other groups concerned about nutrition and...
Almost every operation offers salads. But sites that really rake in the profits and customer satisfaction are those with full-blown salad concepts. ...
Quick Cranberry Grilling Sauce Students at Texas A&M University enjoy the competitive edge full-blown cook-off contests bring to the campus barbeques. It's that season again. Time to haul out the gas grills, spruce up the outdoor tables and...
Influencing the design team Every source intereviewed for this story emphasized the importance of having directors and chefs involved in the early stages of station and servery design. “That is the best way to ensure that practicality and...
A TASTING PRESENTATION of Herb Gnocchi Provencal is a side dish favorite of Compass Group's Chris Ivens-Brown. "Side dishes are crucial to plate presentation, because they are often what provides the color to enhance the whole dish," states...
