Segment: B&I

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From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

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