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Senior Living

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.

Menu

March 2015: Pineapple

Mar. 12, 2015

Snapshots of all the recipes from the March 2015 issue featuring pineapple.

Operations

FDA tests uncover dairy farmers breaking law on antibiotics

Mar. 11, 2015

A new report from the FDA reveals that some farmers are slipping past antibiotic tests in cows' milk by using drugs that aren’t supposed to be used on dairy cattle at all.

Operations

Retirement communities showcase healthier dining

Mar. 09, 2015

“Taste of Sunrise” events, planned as part of National Nutrition Month, include cooking competitions, culinary demos, special lunches and more.

Steal This Idea

Reduce waste: Sterilize the trash

Mar. 09, 2015

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Operations

Is there a link between climate change and food safety?

Mar. 09, 2015

A study published in Food Research International suggests flooding, warmer temperatures attributed to global warming could compromise the integrity of fresh produce.

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