Pamela Parseghian

Pamela Parseghian
Contributing Food Writer
foodservicedirector@winsightmedia.com


Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors...
Rice has been a staple of many world cuisines for ages. Asian, Indian, Middle Eastern and some Latino cultures have relied on this starch in all its various forms as the basis for many dishes. But...
When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-...
A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive...
Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is...
Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms...
Desserts on a stick may be the cupcakes of 2012. There’s no doubt that people still love their cupcakes, but recently many pastry chefs are popping out edible sweet pops that also delight...
Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-...

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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

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Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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