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Comfort’s healthy side

From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.

Operations

Denver Broncos revamp kitchen, cafeteria

An army marches on its stomach, Napoleon Bonaparte once said. John Elway, the Denver Bronco's general manager and executive vice president of football operations, must feel the same way about a certain orange-clad team.

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.

College and university foodservice operations continue to be the drivers of social media strategy.

Conventional industry wisdom has long maintained that trends start in fine dining and trickle down through the various foodservice strata.

Cooking from scratch could be the hottest trend in breakfast among non-commercial operators, according to The Big Picture research.

Two foreign companies have pleaded guilty to fraud and conspiracy for overcharging the U.S. military in connection with a contract to provide food and water to troops in Afghanistan.

Click through Snapshots of all the recipes featuring healthier takes from the December 2014 issue. This month features comfort foods.

Click through Snapshots of all the recipes featuring squash from the December 2014 issue.

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