THE MULTI-SITE TEAM: (from left to right): Eliana Schultz, director of food and nutrition services; Jennifer Stinson, special program dietitian; Elly Gruber, hospital foodservice director; and Tony Washington, chef/manager. HIGH PRODUCTION...

By John Lawn ...

--John Haverty ...

WATCH THE FINGERS. Butch Ciresi, Sodexho's client at Thompson West in Eagen, MN, practices his knife skills while attending Sodexho's recent C.H.E.F. class at the Culinary Institute of America. ROOTS. A group of Bon Appetit chefs from...

THAT'S A WRAP: While wraps have become a menu staple, they can still generate plenty of customer excitement, like this Steak Caesar Wrap. When wraps burst onto the foodservice scene a decade or more ago, they certainly had all the trappings of...

FAST BURN: Conveyor toasters can produce over a thousand slices an hour. Toasters are essential equipment for any operation that serves breakfast and sandwiches. As a foodservice operator you're looking for equipment that can produce a...

From spaghetti sauce and chili to salsas and stews, the common ingredient for all these dishes is some form of canned tomato product. This ingredient is used by chefs in every menu segment and just about every daypart. Having a firm knowledge of...

HACCP STEP-BY-STEP — PART IX ...