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B&I

Operations

2012 Contract Census Report

 Jun. 18, 2012

FoodService Director’s 2012 Contractor Census is a snapshot of the contract market, based on information from the 2010-2011 fiscal year, supplied by 38 firms.

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Chef Focus

Jun. 18, 2012

We started CHEF (Corporate Healthy Eating Focus) in all our café locations and vending. A CHEF menu item is available every day. These menu items are 400 calories or less, reduced fat, sodium, etc. We have a CHEF logo on all menu boards with nutrit

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Colors of Health

Jun. 18, 2012

We recently began work on expanding our “Build a Better Salad” program to encompass all items in our café. Items are designed with one of three colors—green, yellow, red—that correspond to the item’s healthfulness. The

Operations

20 Most Influential: Dick Hynes, Hobart Corp.

Jun. 14, 2012

At Hobart, Dick Hynes might be listed as a consultant, but when it comes to his involvement in the foodservice industry, he does more than consult. He advises, he mentors, he leads, he guides and he champions.

Operations

Editor rescues Potato Truck

By Paul King on Jun. 10, 2012

Last week, one of the stranger phone calls I’ve received in recent memory led to my being the “hero” in an incident involving the Potato Truck that is currently touring the country on behalf of the Idaho Potato Commission. The truck, for

Operations

Piccadilly Food Service increases non-commercial presence

May 30, 2012

Food Service division operates more than 70 locations across the southeastern U.S.

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Great Grains

May 17, 2012

We added additional selections of grains at several stations in the café. Buckwheat and wheat berries are very popular no matter if featured in salads, entrées or soups. The same was done at breakfast and lunch with tofu. We started small on

People

Confessions of Salvatore Cantalupo

May 16, 2012

Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, dreams of seeing all of Italy, loves Chimay beer and doesn’t understand Atkins.

Menu

Beyond Chicken Caesar

By Pamela Parseghian on May 14, 2012

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

People

On Food Safety Practices for Daniel Salk

May 10, 2012

As general manager for Bon Appétit at a B&I account in Calif., Daniel Salk has committed himself to promoting a culture where workplace safety and safe food handling are a priority. He spoke with FSD about his company’s efforts, including

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