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Senior Living

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Devein shrimp in a snap

 Jul. 15, 2017

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

Menu

On-trend meat blends

 By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

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Open up spaces to create flexibility

Jul. 15, 2017

Fox Run Orchard Park is knocking down a wall in its bar, which will create a more inviting atmosphere and allow it to host a coffee and dessert bar on off nights.

Operations

The industry that never sleeps

By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

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Update pureed program with fresh add-ons

Jun. 17, 2017

Home of the Good Shepherd has stepped up to the challenge of creating appetizing and visually appealing modified meal options through its puree program.

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Guests reserve display-cooking seats

Jun. 17, 2017

A ventless hibachi grill in the community serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner.

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A twist on the French press

May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

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Use chalkboards to communicate with guests

May 15, 2017

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

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Use recipe contests to boost worker engagement

May 15, 2017

Chesapeake Public Schools created a competitive recipe contest between schools in the district using pantry items and new ingredients.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

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