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Kate Parham Kordsmeier

Articles by
Kate Parham Kordsmeier

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Desserts: Through a Straw

For operators looking to add something nutritious, portable and trendy to their menus, consider drinkable desserts. Whether you go seasonal with fresh fruit smoothies, ethnic with agua frescas or decadent with milkshakes, the options are limitless. 

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Beverages: Local Connection

Mass-produced coffee is falling out of favor, and fast. Now customers want local, sustainable options roasted fresh. So it’s no surprise many operators are partnering with local roasters. Take the University of Rochester, in New York, which has

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South of the Border

What’s the one thing your kitchen has in common with nearly every other kitchen? An international staff. “When you work with these people, they not only influence your food, they become part of your professional family,” says Aatul Jain,

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Gluten-free Cooking

In the food industry, there are always buzzwords. Organic. Factory farming. Superfoods. And these days, gluten free. Though a gluten-free diet is a medical treatment for celiac disease, more people across the country have started avoiding foods containing

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Beverages: Agua Frescas

Carbonated and artificially sweetened beverages are falling out of favor. Today, more people want healthy, nutritious options made with fresh ingredients. One way to achieve this quickly and affordably is agua frescas, water-based beverages flavored with

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Grains and Greens

What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating grains like quinoa, couscous, farro and wheat berries into s

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Desserts: Pizza’s Sweet Side

Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors of dessert pizzas: apple, cherry and s’mores.&nbsp

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Mushroom Medley

In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits mushrooms, which “are great because they’re so high in moisture,

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Comfort Foods, European Style

There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family. Here are four ideas for new takes on classic European dishes.

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Beverages with a Global Flavor

There was a time when most beverage selections consisted primarily of carbonated sodas and a few off-flavor drinks,” says Chris Basmagy, assistant director of nutrition services at Wexner Medical Center at The Ohio State University. Not so today. &l

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Specialty of the House

With the farm-to-table trend sweeping the nation, people care more about where their food comes from today. This includes the bread category; selling only frozen from a vendor is no longer sufficient. Customers are looking for made-in-house, from-scratch

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