B&I

Operations

August 2014 Emerging Trends

This month: gender pizza preferences, consumers ignore sodium intake and cereal price projections.

Menu

Signature Series: Italian

As part of our ongoing Signature Series, we asked operators to share their signature Italian recipes.

Click through Snapshots of all the recipes from the August 2014 issue. This month features flatbread, banana and juice recipes.

Six random facts about San Francisco tech company cafeterias

Marines at the Marine Corps Air Ground Combat Center, in Twentynine Palms, Calif., recently got a taste of the unfamiliar when Joseph Chu, owner of local Red Lotus Restaurant joined Marine cooks for a day to teach them how to prepare some of the restaurant’s signature Vietnamese and Thai dishes.

Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa.

Nicholas Saccaro take over the position after moving from Creating Dining Services.

Including their current position, foodservice directors have worked at an average of four non-commercial locations in their careers. Here’s a breakdown, by segment, of where FSDs have worked in their careers.

Following complaints including maggots in kitchen areas, Ohio is developing plans for local health inspections visits.

We asked operators what grab-and-go item was the most profitable in their operation. Here’s the top five most mentioned items.

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