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FDA to phase out trans fat

 Nov. 07, 2013

Different foods will phase out at different times depending on the substitute.

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House dining services looks for feedback on all nine eateries

 Nov. 07, 2013

Restaurant Associates surveying customers for feedback on ambiance, sanitation, price, quality and more.

Steal This Idea

Employee Appreciation Fund

Nov. 05, 2013

We don’t allow residents to tip our employees, so the residents started an Employee Appreciation Fund. In Masonic Village, there are three restaurants and three cafés, and the menus have printed: “No tipping required. Any tips will be d

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Oakhill Renaissance Place to reopen cafeteria in 2014

Nov. 04, 2013

The Purple Cat will pay to renovate the basement space and pay up to $20,000 for new equipment.

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Incentivizing health

Oct. 31, 2013

Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.

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Bon Appétit promotes local with Mercantile

Oct. 30, 2013

Bon Appétit Management Co. has partnered with a group of local artisans to create a program that may have legs beyond the Marin County, Calif., area in which it currently operates.  

Menu

What You Need To Know: November 2013

Oct. 30, 2013

This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.

People

Confessions of Virginia Ohanian

Oct. 30, 2013

Virginia Ohanian, director of culinary and nutrition services at St. Andrews Estates, in Boca Raton, Fla., admires her mother, drinks “a ton” of skim milk and wishes she could be a barefoot water skier.

Operations

Sodexo on hold for employment status changes per the University of Vermont

Oct. 28, 2013

UVM President Tom Sullivan stated on Friday that the university foodservice workers won't see a change until further notice.

People

Ashley Basque, R.D.

Oct. 25, 2013

Ashley Basque, R.D., clinical dietitian, York Nursing and Rehabilitation Center, Philadelphia, is the only dietitian on staff for a 240-bed facility, never gets behind in her work and always finds time to assist others in any area she can.  

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