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B&I

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Confessions of Mike Mooney

 Feb. 10, 2014

Mike Mooney, manager for Epicurean Feast at Blue Cross & Blue Shield of Rhode Island, in Providence, loves grilled lamb chops and cinnamon pecan rolls and dreams of a Hawaiian vacation for some deep-sea diving.

Operations

Local Kentucky chef shares his experience in government cafeterias

 Feb. 10, 2014

It's been years since the state has fed thousands on the morning of the Kentucky Derby, but Mike Vaughn vividly recalls the frantic pace of preparing enough biscuits, eggs, sausage and country ham for at least 13,000 visitors.

Menu

What’s in your kitchen?

By FSD Staff on Feb. 10, 2014

Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of the major food trends for the coming year.

Menu

Packing heat

By Lindsey Ramsey on Feb. 10, 2014

Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.

People

Metz hires new district manager

Feb. 05, 2014

Metz Culinary Management has hired Rebecca Daley as district manager.

Operations

A new look for FoodServiceDirector.com

By Becky Schilling on Jan. 31, 2014

FoodService Director’s redesigned site makes it easier than ever for operators to find trends, news and research.

Menu

Signature Series: Asian

By Megan Warmouth on Jan. 30, 2014

Satisfy customer demand for ethnic dishes with these Asian-influenced recipes. As part of our ongoing Signature Series, we share Michigan State's Bangkok Ramen Noodle Bowl recipe, as well as some others.

Menu

Eurest Value Bowls

Jan. 22, 2014

Value Bowls, mini tastings of globally inspired foods, will be the star of Restaurant Week promotions at Eurest B&I cafés, says Christopher Ivens-Brown, vice president of culinary development and executive chef of Eurest, a division of Compass

Menu

January 2014: Recipes

Jan. 22, 2014

Click through a Snapshots of all the recipes for the January 2014 issue. This month features unique burger and rice recipes.

Operations

Getting it to go

By FSD Staff on Jan. 21, 2014

Seventy percent of operators offer grab and go as part of their programs, and of those, 79% said they have created their own brands for these items.

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