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Kate Parham Kordsmeier

Articles by
Kate Parham Kordsmeier

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Beverages: From the tap

What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.

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Desserts: Specialty cakes

Everyone loves chocolate cake, but even the best desserts grow tiresome.

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Burgers minus beef

We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days. 

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Beverages: Brewing up sales

Looking to expand your beverage portfolio? Consider specialty teas—a “no-brainer, as it’s an easy and inexpensive way to provide something local,” says Justin Johnson, executive chef at the Watertown Regional Medical Center, in Wis

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The Pacific Northwest

“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta Grether-Sweeney, director of nutrition services for Portland Public

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Breakfast goes global

You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 

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Desserts: In a shell

Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 

Operations

Thirty minutes or less

Imagine if you could add a new revenue stream with minimal investment and boost customer satisfaction. It’s not too good to be true—meal delivery programs are providing operators around the country with exactly that. We talked to four operator

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Beverages: Punches and sodas

At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he’s always looking for a great thirst quencher. 

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Salubrious Sweets

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 

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Desserts: Global Desserts

Lemon tart. Tres leches. Thai rice pudding. What do these dishes have in common? They’re part of the global dessert trend sweeping the country. As diners are more adventurous and educated than ever, operators are finding success taking their dessert

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Soup Season

Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 

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