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Paul King

Articles by
Paul King

Page 10
People

Sam Austin: Simple Success

In 2000, Sam Austin had had his fill of commercial restaurants. The chef, who had no formal culinary education, yet had risen through the ranks to be the head chef at a number of fine-dining restaurants, country clubs and hotels, found himself in Kansas C

Operations

Ready, fire, aim

Everyone knows that the federal government moves at the speed of a super slo-mo video. Government lobbyists, on the other hand, can attain warp speed whenever they need to.

Operations

Food safety law yet to grow teeth

When is a law not quite a law? Apparently when it is prickly, sensitive legislation such as the Food Safety Modernization Act (FSMA), which was passed by Congress and signed into law by President Obama two years ago.

Operations

Microsoft's cafes being designed for millennials and beyond

I like having cash in my pocket. I’m old-fashioned that way. When my pockets are empty, I feel poor, even if my bank account says just the opposite.

Operations

Raising bees a breeze for two New Jersey hospitals

Two hospitals in north central New Jersey, working independently, have taken the same approach to sustainability by adding bee hives at their facilities. The goal at both hospitals—Overlook Medical Center in Summit and The Valley Hospital in Ridgewo

Design

A caravan of food trucks

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university,

Operations

Data-driven food?

I read something a couple of weeks ago that disturbed me. Scientists are experimenting with the concept of “printing” food, using 3D printing technology. The Fab@Home Lab, at Cornell University, is testing the idea of fabricating food on a large scale.

Workforce

Executive Chefs: Cooking Up Change

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are hel

Menu

Analysis: Much ado about nothing?

When Truman Medical Center in Kansas City, Mo., ended its 25-year lease with McDonald’s restaurant late last year, hospital CEO John Bluford announced it as “a mutually agreed upon decision between businesses.” Earlier in the year, howev

Operations

Are School Districts Embracing Food Trucks?

Food trucks, we’ve seen, are all the rage on college campuses. Even smaller campuses, such as Princeton University in New Jersey, are finding uses for food trucks—in Princeton’s case, as a mobile concessions stand for sporting events and as a portable kitchen for catering gigs.

Menu

Analysis: Gluten-free Watershed?

Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow of its more famous neighbor, Harvard University. But the

Workforce

Denying Kids Lunch? Not Cool, Whitsons Says

The controversy over unpaid lunch accounts hit a low last month when several foodservice employees in the Attleboro (Mass.) School District were disciplined for denying children lunch because they had no money in their prepaid accounts. The workers were e

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