Katie DeCamp, assistant dining service manager at Michigan State University in East Lansing, was integral when we opened our first late-night operation, says Bruce Haskell, associate director of residential dining. This was a huge challenge as it involved
Melissa Parmer, R.D., senior supervisor at the Gilbert (Ariz.) Public Schools, was responsible for the coordination of an $8 million annual budget, the day-to-day supervision of six dietetic interns and menu nutrient analysis, says Kathleen Glindmeier, di
Yale Dining hosted a tailgate party for the Yale-Harvard football game. The menu for the party included pulled pork sandwiches, nitrate-free all-beef hot dogs and vegan chili. We also provided sides...
Barbara Kane, vice president of industry relations for Ecolab, and new president of the Society for Foodservice Management, hates traveling in the winter, wants to see the future and swears by sugar-free Red Bull.
Continental breakfast is free for everyone while lunch is free for only students, with employees paying $4. The self-sustaining bistro offers international recipes and gets some of its food from the in-house aquaponics garden.
“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”