Continue to Site >>>

B&I

Menu

MenuDirections 2015 culinary competition

 Mar. 13, 2015

Check out photos from the 2015 culinary competition, which took place at Menu Directions in Memphis, Tenn.

Operations

Study: Consumers willing to spend more for GMO potatoes

 Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

Steal This Idea

Partner with other departments

Mar. 13, 2015

We developed a partnership with our district’s staff-development department to establish an annual training schedule.

People

Confessions of Peter Napolitano

Mar. 13, 2015

The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

Menu

The prowess of pineapple

By Steve Dwyer on Mar. 13, 2015

In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.

Menu

Dine-around Memphis 2015

Mar. 13, 2015

Check out photos from MenuDirections 2015 dine-around Memphis featuring Itta Bena, Automatic Slim's and Blues City Cafe.

Operations

A new council of knowledge

By Paul King on Mar. 13, 2015

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

  • Page 89