Pamela Parseghian

Pamela Parseghian
Contributing Food Writer
foodservicedirector@winsightmedia.com


scones
In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand...
sweet pea ravioli
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
asparagus
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
mini sponge cakes
According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available. ...
When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings...
As more people look to eat more healthfully, vegetarian cuisine is gaining larger acceptance. This includes the sandwich category, where cheese is often the lone vegetarian alternative.
Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta...
With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding...
Brigham Young University, in Provo, Utah, produces 185,000 gallons of ice cream a year. Standard flavors like vanilla, cookies and cream and cookie dough sell best, but staff at the university...

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Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

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