Aramark brings Cooking Light magazine to Business Dining

Jan. 17—Aramark Business Dining is implementing recipes from Cooking Light magazine in its workplace dining locations across the nation.

The exclusive Aramark promotion began with the New Year and throughout the month of January customers can enjoy healthy foods from the Cooking Light canon such as chicken saltimbocca, beef tangine and baked shrimp scampi. Each recipe was taken from the Jan./Feb. issue of Cooking Light magazine and offers customers the opportunity to learn more about seasonal produce, fresh herbs and olive oils, which create flavor-rich and healthy meals. Aramark chefs are also offering cooking tips to customers to create the dishes at home.

The promotion is part of Business Dining’s multi-year partnership with the magazine, which in addition to helping Aramark offer healthy culinary options is also helping to expand the magazine’s reach.

“Our exclusive partnership with Cooking Light extends our expertise in creating healthy and delicious menu options and enhances our position as the leader in providing innovative workplace wellness initiatives,” Gary Crompton, president of Aramark Business Dining, said in a press release.

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources