Cedric Junearick has reduced the foodservice budget at Huntsville Hospital.
FSD of the Month
Operators find valuable revenue streams with minimal investment in meal delivery programs.
Only time will tell if the Food Safety Modernization Act will make buying local difficult for foodservice operators.
Culture change, food trends and meal plans also covered in this year's census.
Menu items from four regions help boost morning meals’ sales.
Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.
Pies and tarts, often in smaller bites, offer versatility on dessert menus.
Ready to prove they’re more than a side, beans take center stage in entrées.
Exports are growing but so is bean consumption in the U.S.
Whole-wheat flour, nuts and fruits help operators create healthier baked goods.
Health & Wellness
Vanderbilt University revamps the classic loaded potato.
The new dining center features four micro-restaurants.
Ashley Basque's positive attitude and professionalism has made her a success at York Nursing and Rehabilitation Center.
Chris Szymanski's patience and training expertise has made him a success at the University of Illinois .
Celebrity chefs come to clients in this series.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary training.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
Virginia Ohanian admires her mother, drinks “a ton” of skim milk and wishes she could be a barefoot water skier.
Jason Beckles pays it forward in his free time by being a mentor for young men.
My Other Passion
Cedric Junearick loves barbecue, admires his mother and stepfather and wishes he could foretell the future.
Click through a Snapshots of all the recipes for the November 2013 issue.