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FSD Update

Workforce

Executive Chefs: Cooking Up Change

 By Paul King on Jun. 02, 2013

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are hel

Menu

Grains and Greens

 By Kate Parham Kordsmeier on Jun. 02, 2013

What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating grains like quinoa, couscous, farro and wheat berries into s

Menu

Three Takes On: Ceviche

Jun. 02, 2013

Three Takes On offers several different versions of the same classic dish. This month: Ceviche.

Steal This Idea

Ladies’ Choice

Jun. 02, 2013

We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would plan the menu and serve the ladies. The men came up with so

Steal This Idea

Water Wins

Jun. 02, 2013

With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs encourage students to choose water over sugary beverages.

People

Diane Imrie: Sustainability Champion

By Becky Schilling on Jun. 02, 2013

When a hospital boasts about its foodservice program on its website, you know you’ve done something right. In a world full of bad hospital food jokes, Diane Imrie, R.D., director of nutrition services, has turned that stereotype upside down at Fletc

Menu

More than a Side

By Michele Deppe on Jun. 02, 2013

Fries and chips aren’t just filler for combo meals. These salty sides are no longer taking a back seat to their entrée companions, as many operations are making these items in house. “Our program was developed from trend reports based o

People

Confessions of Ruth Arnold

Jun. 02, 2013

Ruth Arnold, operations manager for Nutri-Serve Food Management Inc., in Burlington, N.J., wants to ride in a hot air balloon and says you’d find her dealing cards at a casino if she weren’t in foodservice.  

Steal This Idea

Make Classics Healthier

Jun. 02, 2013

We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and naturally reduced sauces.  

Operations

Technomic: GPOs' foodservice influence increasing

May 31, 2013

Operators made $19.7 billion worth of purchases through GPOs last year.

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