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Foodservice Ideas & Innovation
FoodService Director | February 2013
FoodService Director | February 2013
FoodService Director once again presents its annual Recipe Issue. Packed within this issue is information about foodservice trends and how operators are responding to them, a look at how chefs approach recipe development, a view of Vietnamese cuisine and recipes—lots and lots of recipes.Advertisement
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In This Issue
Rafi Taherian’s commitment to excellence has brought Yale back to self-op from contract.
FSD of the Month
As menu planners create their templates for the current year, there are five influences driving their decision-making.
Operations
Four chefs share their recipe development strategies.
Snapshots
Participation, food cost higher at lunch than breakfast.
Research
While hospitals may take different approaches, directors agree personalized attention is key when developing employees.
Operations
Penn State's Bill Laychur loves meat and can't say no to cheesecake.
Confessions
Vietnamese menu items are slowly gaining acceptance in the non-commercial sector.
Menu Strategies
Despite a plethora of spice blends and seasonings on the market, chefs do like to make their own.
Ingredients
Krissy Lane implemented an advanced tray preparation system at Central Arkansas Veterans Healthcare.
Under 30
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Most Viewed/Editor's Pick Tabby
Snapshots
News Articles
Health & Wellness
Five Questions
Research
Under 30
Under 30
Recipe Revamp
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Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.
- fsdeditor11:34am on May 25, 2013
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