WHO DOESN'T LIKE CHICKEN SALAD? It's familiar, comforting and, frankly, hard to mess up. But beyond the traditional mayonnaise-based, celery-studded version that just about every menu offers, many operators are livening up their chicken (and...
Can too much choice paralyze decision-making?
Sonja Kehr Executive chef, CSC, CDM, CFPP Bowling Green State University Union Dining Services Bowling Green, OH ...
Products from the Bin Barbara's Bakery offers natural and organic cereals and snack foods and has introduced new Puffins Cereal and Milk Bars in four flavors: Blueberry Yogurt, French Toast, Peanut Butter Chocolate Chip and Strawberry Yogurt...
Operators differ in their attitudes toward buffet service. Are buffets a great way to save on labor costs, or a venue for showcasing your facility's best
Cheryl WalkerDirector for Campus Restaurants Harvard University Dining Services ...
Of the 1.4 billion pounds of bacon consumed in 2001, 407 million of it was used by onsite operators, according to the National Pork Board. Obviously, knowing what to look for and how to get the best value is important. Here are some basics to...
Terri Moreman, CFMPManager, Food Services U.S. Olympic Committee Colorado Springs, CO ...
