Five Questions

A foodservice operator interview featuring five key questions

When Metz Culinary Management rolled out its designer burger concept in late 2012, Jose Dos Santos, chef and general manager at Genesis Biotechnology Group’s Waterview Café, in...

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Last November, Timothy Cipriano, director of food services for Guilford (Conn.) Public Schools, was a contestant on the Food Network cooking competition show “Chopped.” Cipriano...

At Tufts University, in Medford, Mass., dining services is currently working to create a kosher deli concept as part of a c-store, which is set to open next fall. Patti Klos, director of dining,...

In 2008, New York City Mayor Michael Bloomberg signed Executive Order 122, which created New York City Food Standards. These standards affect meals served in city agencies, including hospitals. Now,...

At Microsoft, in Redmond, Calif., there is a long tradition of bringing in local restaurants to offer more variety to its customers. The account is currently looking at bringing in local pizza...

Becky Ellis, senior director of dining and nutrition services for Carilion Clinic in Roanoke, Va., says it’s her mission, as well as the hospital’s, to improve the health of the...

Dr. James Rippe, founder of Rippe Lifestyle Institute, cardiologist and professor of biomedical sciences at the University of Florida, spoke earlier this week at the School Nutrition Association&...

When the school of family and consumer sciences at the University of Akron in Ohio wanted to plant a culinary teaching garden to supplement its coursework, the school contacted dining services...

When Carrie Beegle, foodservice director for Cloverleaf Local School District in Lodi, Ohio, came to Cloverleaf she wanted a way to engage the parents and children in her district, so she created the...

As general manager for Bon Appétit at a B&I account in Calif., Daniel Salk has committed himself to promoting a culture where workplace safety and safe food handling are a priority...

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