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Karen Weisberg

Freelance writer...

Articles by
Karen Weisberg

Page 8
Operations

Kentucky Gives it the Gas

Statewide equipment conversion to save $500,000+ annually. Often it takes a pair of fresh eyes on the job to objectively size up an operation and—given that those eyes belong to an experienced ...

People

Allyn Graves: Learning in Layers

Just two years ago this month, Allyn Graves became foodservice director for the school district where she’d been teaching high school culinary arts for the previous eight years. Since then, Nassau County School District (NCSD) in Fernandina Beach, Fla., has benefited not only from her culinary training and fresh eyes on its various programs, but also from her determination to bring herself—and, in turn, the district—rapidly up to speed on the management side of business.

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Fishing for Answers

Sustainable seafood rises to the fore as environmental groups crank up efforts to influence what’s menued. Operators, in turn, flex their creativity in meeting customers’ wish for fish. T...

People

Barbara Holly: Making Corrections

At the official retirement party held recently for Barbara Holly, co-workers gave her a cake bearing her “mug shot” and the inscription: EOS 1-31-05. Usually applied to inmates, that could only mean, “End of Sentence, January 31, 2005.”

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Fruit and Drink

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

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Celebrating Cinco de Mayo

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

People

Walter Thurnhofer: Equipment Master

The kitchen at 450-bed University of Washington Medical Center in Seattle is, for the most part, a 1959 classic. But, upon closer inspection, one finds some fairly sophisticated equipment—with more on the way—that represent the most cutting-edge elements the industry has to offer.

Operations

Cafe is Right on Time

The view can’t be beat, but it’s a focus on food that has a new B&I operation in New York serving more than 1,000 meals a day. What a shame that Frederick Law Olmsted, the 19th centur...

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Chef de Display

Blending a well-trained chef, some prepared proteins and a little personality and you have the makings of a sucessful display cooking station. As these stations become more and more ubiquitous, operat...

Workforce

Solving Labor Pains

New York-area operators tap into a reliable source for motivated labor. A former welfare grandmother who never held a paying job before is now a full-time employee in a bustling medical center kitche...

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Coffee’s Big Push

To elevate coffee to the next level, operators are making use of single-serve units that grind its own beans to satisfy demand. Add ins such as syrups, soy milk foams and skinny shots are also being u...

Operations

'Let's Eat!'

At the National Museum of the American Indian, culture is served on a plate. The Smithsonian Institution’s National Museum of the American Indian has been a work in progress—at least unde...

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