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Foodservice Ideas & Innovation
FoodService Director | January 2013
FoodService Director | January 2013
This month we present The Best, a list of "bests" operators have seen in a variety of categories, from health and wellness to retail and the bottom line. This year readers shared their personal bests on topics like on-site gardens, new revenue sources and team-building activities.Advertisement
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In This Issue
In Clark County, Nevada, administrators tapped a principal and ex-military man to turn around the district’s foodservice program.
FSD of the Month
The “other white meat” gains fans because of its versatility.
Ingredients
For some chefs and bakers, making specialty breads is a way to showcase culinary talent and win over customers.
Menu Strategies
Tufts University works with the Jewish community to create kosher concept.
Five Questions
Tom Newcomb takes a group of high school students on a life-changing trip to help others in Honduras.
My Other Passion
Brendan Ryan loves scallops, hates nouvelle cuisine and can't say no to champagne.
Confessions
McFarland's programs resulted in a 10% increase in participation across the district.
Under 30
Stacy Haney has worked the past three years to grow sales in her four campus locations, which now gross more than $1.2 million a year.
Under 30
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