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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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Repurpose leftover food

 Mar. 05, 2015

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

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Top takeaways from MenuDirections 2015

Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

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4 strategies to stay ahead of a foodservice controversy

Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

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Five final insights from MenuDirections 2015

By Paul King on Mar. 04, 2015

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

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Golden Living director of hospitality and Oklahoma State University supervisor win MenuDirections 2015 Culinary Competition

Mar. 03, 2015

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.

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Five takeaways from MenuDirections

By Paul King on Mar. 03, 2015

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

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Poggas named FoodService Director’s FSD of the Year

Mar. 02, 2015

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

Operations

8 restaurant trends every operator should know

Mar. 02, 2015

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.

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Online ordering for employees

Mar. 02, 2015

We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

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