One of the most chilled-out, laid-back, portable menu items, chicken salad is as reliable as it gets…however, it can get pretty wild in the hands of creative chefs as they plan summer grab-and-go menus.
It seems like every chef has their own secret ingredients when it comes to sassing up chicken salads. Find your new favorite here.
Lifting improperly, pulling vs. pushing, overreaching, making repetitive motions, bending and twisting are all everyday motions for a food service worker. One foodservice team got help from a team of specialists to find solutions.
With an eye on National Stop Food Waste Day on Apr. 28, we collected some articles Food Management published on food waste and sustainability issues over the past year. Here’s a roundup.
Toni Watkins on the importance of diversity in foodservice, righting wrongs and taking care of your employees.
The limited-time offer will be available at both chains’ flagship restaurants through summer
Research shows how colleges can minimize food waste with some changes in how they operate dining halls and their menus.
Plus, Jamaican ‘Virtual Vacation’ food event brings good vibes to Advocate Condell Medical Center, new systems and a wide variety of grab-and-go options keep food service at this Texas hospital humming and more trending stories in the healthcare...
