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Operations

Mayor in Maine pushes cafeterias to serve more fish

 Jan. 28, 2015

Michael Brennan, Mayor of Portland, Maine, wants local schools, hospitals and prison cafeterias to start serving more locally-sourced fish to boost Maine’s commercial fishing industry.

Operations

Watch out Google, a Maine business is stepping up its cafeteria game

 Jan. 28, 2015

Google’s not the only one catering to workers. From brick-oven pizza to made-to-order sushi, diagnostic technology lab Idexx retains its employees and boosts their productivity by keeping them well-fed.

Workforce

Four ways to keep foodservice running smoothly in a blizzard

By Katie Fanuko on Jan. 27, 2015

Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.

Operations

Working employee wellness

Jan. 27, 2015

According to The Big Picture, more than 75% of foodservice programs across all market segments have employee wellness programs in place in their companies or institutions.

Menu

Monster mash-ups: Food fusion

By Kate Parham Kordsmeier on Jan. 26, 2015

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

Gluten-free trend grows

Jan. 23, 2015

Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.

Operations

Healthy, not stealthy

Jan. 22, 2015

The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.

Operations

Former FSD of the Month opens new business

By Paul King on Jan. 20, 2015

“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”

Menu

Catering to a healthier crowd

By Marygrace Taylor on Jan. 20, 2015

Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each day.

Menu

Chicken goes global

By Lindsey Ramsey on Jan. 16, 2015

The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on their internationally influenced menus.

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