The co-founders of CaterTrax started out with a family-owned catering business where they developed efficient processes for managing a large catering business. Learn how to grow your catering sales by 15% with the Catering Module by CaterTrax.
Cart Service Catherine Austin
Chief, Nutrition and Food Services
Memphis VA Medical Center
We have a volunteer who makes rounds in the entire facility three days a week, providing each veteran with a snack of choice, a newspaper and a smile with conversation. The volunteer, Mr. Branch, is also a veteran. We haven't increased our spending because patients take only what they want and we were able to decrease standing orders for between-meal snacks.
The 2012 College and University Census reports that institutions made an average of nearly $10 million in foodservice revenue in 2010-2011. FSD talked to several operators to get their feelings on the trends behind these numbers.
Even operations with limited staff and equipment can serve a distinctive, fresh-baked item for breakfast, lunch and beyond. New Rich's Wedges. Simply heat and serve. Available in breakfast and pizza varieties. For more, visit richsfoodservice.com.
The "Pink Slime" Controversy
I recently returned from a cruise to the Bahamas aboard the Norwegian Jewel. One of the downsides of the cruise was that the Jewel is a Nickelodeon-themed ship. This, combined with the trip's proximity to spring break for some school districts, meant there were lots of kids on this ship, and plenty of talk about kids getting "slimed."
As the parent of grown children, I don't have a lot of experience with Nickelodeon or its "slime." Apparently kids love getting this green gook dumped all over them and their parents, for the most part are fine with it too. Whatever tickles your fancy, I guess. Back in the office, and throughout the foodservice industry, much of the conversation—both before I left and since I've returned—has been about another kind of "slime," otherwise known as lean finely textured beef or LFTB. This "slime" is pink, and most parents don't want their children anywhere near it.
Sarah Wilson, foodservice technician, first joined the Irving (Texas) Independent School District nutrition department during her senior year in high school as a paid intern, says Michael Rosenberger, director of food & nutrition services. Wilson excelled and upon graduation was offered a full-time position. Wilson, considering her young age, is very ambitious and has clear, defined goals that she is already starting to accomplish.
Grilled Sesame Turkey Kebab
Butterball® fully cooked, boneless, skinless, individually sliced turkey tenderloin medallions are full of roasted turkey flavor. Ready to serve medallions mean more time to create signature menu items, like these mouth-watering Grilled Sesame Turkey Kebabs.
Tri-color pasta adds a bit of variety—and color—to any pasta preparation. Here, pappardelle is combined with a shallot and mushroom cream sauce and tossed with prosciutto and fresh sage. View Complete Recipe
Question of the Month
The recent revelations over the use of finely textured beef—pejoratively termed "pink slime"—as an additive to ground beef has sparked a major controversy in the foodservice industry, causing one processor to file for bankruptcy and the governor of Iowa to speak out in defense of the practice. FSD would like to hear your opinions on the subject. Our Question of the Month is:
Q: How has the "pink slime" controversy affected the way you spec/order ground meat products?
Head over to Facebook to answer the question. Each month we will pose a question to our readers. The best answer will be printed in the magazine and win a small prize. Give us your best answer by commenting on the question on our Facebook page.
Join us at this one-of-a-kind foodservice event.
FARE is the only event of its kind that brings together the fast-growing, dynamic foodservice-at-retail industry. Operators and suppliers gather to discuss the changes, challenges and choices facing foodservice across retail channels. FARE attendees include foodservice operators in grocery, convenience, drug/mass, recreation, college & university and health care. This cross channel audience makes FARE a unique venue for idea exchange.
Nearly 10 hours of education sessions that tackle today's top foodservice issues
Leaders in Retail Foodservice:
Special ceremony and panel with the 2012 honorees:
Brigham Young University
Nice N Easy Grocery Shoppes
United States Olympic Committee
Unique networking opportunities, such as the FARE After-Dark Lounge, to meet professionals from multiple retail and foodservice channels
Six hours of dedicated time to explore the latest products, programs, equipment, packaging and technology solutions
FARE attendance is FREE to retailers, operators and wholesalers!