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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Patti Klos, director of dining at 9,600-student Tufts University, in Medford, Mass., knew she had to wait for the right time to attempt creating behavioral changes for her students. After the...

When Ian Farrell, executive pastry chef for Bon Appétit at Oracle in Redwood Shores, Calif., started at the location six years ago nothing was baked onsite. Now Farrell and his team offer...

In May, the Michigan Health & Hospital Association (MHA) launched the Healthy Food Hospitals campaign as a voluntary commitment made by hospitals to improve the healthfulness of the foods...

In only one year, Theresa Laurenz has made a big impact as the dietitian for Sodexo at Northwestern University in Evanston, Ill. One of her many initiatives is working with students—who...

Jose Garces is the owner and executive chef for the nine restaurants that make up the Garces Restaurant Group, and he is the latest winner of the Next Iron Chef competition on The Food Network&...

In January Gail Sharry, foodservice manager at 3,000-student New London Public Schools in Connecticut, started an after-school supper program. Sharry talked to FSD...

In April Seaholm High School, part of Birmingham Public Schools in Michigan, started a gluten-free menu pilot. FSD talked with Samantha Mozdzierz,...

Earth Day brought special meaning at Pittsburgh-based Medrad. It meant the completion of a major initiative that implemented composting of pre- and post-consumer food waste and biodegradable...

This spring Jim McGrody, director of food and nutrition at 650-bed Rex Healthcare in Raleigh, N.C., published his first book, “What We Feed Our Patients.” McGrody says he wrote...

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