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06-16-2014 People in Foodservice
Rich Daehn, corporate director of culinary services for Benedictine Health System (BHS), in Duluth, Minn., is definitely a think-outside-the-box kind of guy. How else would you describe a man who...
06-05-2014 Ideas and Innovation
Some school districts think biometrics are a key to faster lunch service. But not everyone believes the technology is worth the risks.
06-09-2014 Ideas and Innovation
If your customers are not embracing new food trends such as healthier foods, then get them involved with projects like cooking demos and food tastings. It really works!
06-20-2014 Ideas and Innovation
These are anonymous notes that the students write me on napkins and post to bulletin boards in the dining halls, and I respond to them twice a week. The notes run the gamut from “I want a new salad...
We have created a new appetizer for the dining room by using leftover mashed potatoes. We mix the potatoes with green onion, bacon bits and cheddar cheese. We wrap the mixture in spring roll paper,...
06-19-2014 Ideas and Innovation
Stillings Hall at the University of New Hampshire honored soccer’s World Cup 2014, which was held this month in Brazil, by featuring a dish at a dinner event from each of the 32 nations that...
07-01-2014 Ideas and Innovation
Turn your medical-model tray service into a hot, fresh service by using serving tables and carts within your neighborhoods or units.
We created a way to help employees remember CCPs (critical control points). The CCPs are typed onto a self-adhesive label, which employees stick to the underside of their name badge.
06-23-2014 Ideas and Innovation
For a healthy and affordable meal option, we began offering a paleo menu in March. Each meal is served with a protein, two vegetable servings and a bottle of water or iced tea for $7.
In order to better incorporate HACCP, the department has a schedule of each standard operating procedure that needs to be addressed, which are then discussed in a team huddle at each café site.
Our nutritionist Tanya Williams created the Bison Mealz! Cookie to offer the nutritional benefits of a full meal when eaten with milk or a milk replacement and a serving of fruit.
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...
06-30-2014 Menu Development
Three Takes On offers three unique takes on curry this month, including Chicken with Curry Sauce, Mulligatawny Soup and Thai Curry Carrot Soup.
06-09-2014 Menu Development
The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are...
07-01-2014 Menu Development
It’s summertime—the perfect opportunity to introduce frozen beverages.
Tapping staff expertise helps create authentic dishes from our Southern neighbors.
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
05-09-2014 Menu Development
Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing...
06-09-2014 People in Foodservice
Rebecca has made an impact on foodservice by developing and using the state-of-the-art demo kitchen to organize cooking demos for staff and visitors.
07-01-2014 People in Foodservice
Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.
06-25-2014 Ideas and Innovation
Four hundred sixty-one colleges and universities across the United States participated in the 14th annual RecycleMania tournament.
06-18-2014 Managing Your Business
When Homestead Village decided to enlarge its main dining room, it took the opportunity to meld the desires of two cultures.
Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
06-12-2014 People in Foodservice
Rich Daehn, corporate director of culinary services for Benedictine Health System, is an evening person, worries about controlling food costs and wants to write a book.
06-19-2014 Menu Development
06-13-2014 Menu Development
06-24-2014 Menu Development
07-09-2014 Menu Development
06-18-2014 Menu Development
Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.
06-23-2014 Menu Development
12-09-2014 Menu Development
07-10-2014 Menu Development
11-03-2014 Menu Development
06-27-2014 Menu Development
06-20-2014 Menu Development
06-10-2014 Menu Development
07-08-2014 Menu Development
06-16-2014 Menu Development
06-26-2014 Menu Development
As part of our ongoing Signature Series, we asked operators to share their unique seafood recipes, including shrimp, flounder and bass.
06-25-2014 Menu Development
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All