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Salads bulk up

 By Marygrace Taylor on Feb. 16, 2015

The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.

Operations

Promoting healthy eating

 Feb. 11, 2015

Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.

Operations

Five things we learned at the industry’s Solutions 3 Conference

Feb. 02, 2015

It’s important for operators to understand growing trends in the foodservice industry, from using environmental nutrition to make smarter choices to adequately managing an increase in consumer allergens.

Operations

What to eat: Voice of the people

By Paul King on Jan. 29, 2015

A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.

Operations

Mayor in Maine pushes cafeterias to serve more fish

Jan. 28, 2015

Michael Brennan, Mayor of Portland, Maine, wants local schools, hospitals and prison cafeterias to start serving more locally-sourced fish to boost Maine’s commercial fishing industry.

Operations

Working employee wellness

Jan. 27, 2015

According to The Big Picture, more than 75% of foodservice programs across all market segments have employee wellness programs in place in their companies or institutions.

Workforce

Four ways to keep foodservice running smoothly in a blizzard

By Katie Fanuko on Jan. 27, 2015

Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.

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Monster mash-ups: Food fusion

By Kate Parham Kordsmeier on Jan. 26, 2015

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

Operations

Basketball star’s former chef takes position at senior living center

Jan. 26, 2015

Executive Chef Jason Hosoi, once the personal chef for L.A. Laker Kobe Bryant, will be responsible for overseeing the kitchen at Oakmont of Whittier, where residents receive three meals a day and unlimited snacks.

Gluten-free trend grows

Jan. 23, 2015

Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.

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