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Baked good for you

 By Marygrace Taylor on Oct. 25, 2013

Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you options for these three ingredients.  

Operations

Emerging Trends: November 2013

 Oct. 25, 2013

This month: 524 schools that have dropped out of the National School Lunch Program, opportunist eaters, the cost of children's food allergies in the United States and more.

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Signature Series: Seafood

Oct. 24, 2013

Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.

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Vietnamese and Thai Flavors Shine at Star Ginger

Oct. 24, 2013

Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.

Operations

Customer and employee wellness programs

Oct. 24, 2013

Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.

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What You Need To Know: October 2013

Oct. 21, 2013

This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

Operations

Goldman Sachs offers a solution to waiting in line during lunch

Oct. 21, 2013

Customers receive a discount when dining after 1:30.

Operations

Operators not sold on stealth health

Oct. 17, 2013

Half of operators are not familiar with stealth health, according to The Big Picture.

Operations

October's People profiles

Oct. 14, 2013

The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. 

Operations

My Southern adventure, the Atlanta version

By Paul King on Oct. 10, 2013

When CSP Business Media relocated the FoodService Director contingent from New York to Chicago this summer, I was excited.

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