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October 2014: Menu Strategies - Eastern European

 Oct. 17, 2014

Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.

Operations

Which flavor is your customer?

 By FSD Staff on Oct. 17, 2014

From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-commercial operators are finding ways to meet those customer service demands across all ages.

Operations

Glove it or leave it?

By Paul King on Oct. 17, 2014

When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.

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Blazing the natural trail

By Marygrace Taylor on Oct. 16, 2014

Eight years ago, Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, pulled à la carte snacks out of his elementary schools because he felt that snacking took away from eating healthy, wholesome meals.

Operations

Cultivating talent

By Paul King on Oct. 16, 2014

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

Operations

Vermont hospitals prescribe farm-fresh food

Oct. 16, 2014

Part community-supported agriculture, part doctor's orders, the program is free for patients who have been recommended by their physicians.

Menu

Breaking the piggy bank

By Michele Deppe on Oct. 16, 2014

It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.

Operations

Russell Medical Center closes cafeteria for renovation

Oct. 15, 2014

The hospital will have the kitchen open to feed patients and offer a few carry out items for employees, but will have no dining for the public.

Operations

Hospitals dig into sustainable seafoods

Oct. 15, 2014

Hospitals' economic activity represents close to 18 percent of the gross domestic product, meaning their purchasing could be a driving force in the sustainable food movement, says Pryor.

Menu

Signature Series: Salads

By Paul King on Oct. 13, 2014

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

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