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Biography

Kate Parham Kordsmeier

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Articles by
Kate Parham Kordsmeier

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Siding with barbecue

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

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Going vegetarian

With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.

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Brunch appeal

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

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Redefining Tex-Mex

Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.

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Monster mash-ups: Food fusion

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

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The catered cocktail

When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.

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Out on display cooking

Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.

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How to implement a healthy-beverage program

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

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How to keep multiple dining venues up to date

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

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How to reach Muslim and Hindu customers

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

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How to create an event around a single, locally sourced food

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

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How to get kids excited about nutrition

Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids engaged in a positive way with foodservice.

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