Pamela Parseghian

Pamela Parseghian
Contributing Food Writer
foodservicedirector@winsightmedia.com


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...
Burgers are big business. The top 75 limited-service burger chains generated sales of more than $65 billion in 2010, according to Technomic. While the big three—McDonald’s, Burger...
Garlic is one of the most commonly used items by chefs. According to the Ag Marketing Resource Center, in 2010 the average person consumed 2.3 pounds of garlic. This month, FSD talked with...
Fruit salads have a new look these days. Chefs are grilling, pan-frying and even smoking fruit. Sometimes they’re tossing in out-of-the-ordinary ingredients to create a fun salad rendition...
One way to understand diners’ needs is to put yourself in their shoes or, better yet, on their diet. Chef Jeff Schack, with Morrison Healthcare Food Services at Norwalk (Conn.) Hospital,...
Chuck may not sound appetizing to some diners, but the shoulder of the cattle has some of the most flavorful cuts on the animal. The chuck tender, teres major, petite tender, butcher’s cut...
The ongoing search for new and exciting flavors has led many non-commercial chefs to branch out from what consumers might consider “traditional” yogurt. These chefs are now...
Wraps and pita bread are like the bow ties of the sandwich world. They are neat to eat even when holding extremely moist fillings.
Crucifer may rhyme with Lucifer, but there’s nothing devilish about the huge family of vegetables that includes cabbage, broccoli and cauliflower. In fact, some research indicates...
With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

Pages

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources