Silver Plate Winners 2013: Angelo Mojica, UNC Healthcare

Outstanding retail concepts at UNC Health Care helped Angelo Mojica earn a Silver Plate.

Menu board for Red Ginger, the hospital's Asian retail concept.

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vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
pret a manger salad

Salad bars are a fixture in noncommercial settings and a boon for DIY customization seekers. At the same time, offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. Additionally, composed salads can showcase seasonal or local ingredients, adding interest and potentially providing more control over cost.

Along with its salad bars, dining halls at University of Southern California in Los Angeles offer composed salads that are culinarian-created, made in small batches to order, says Executive Chef Eric Ernest. “They...

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