B&I

Latest Articles
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
thumbs up
Eric Eisenberg, corporate executive chef at Swedish Health Services in Seattle, created a policy to make sure each accolade gets to the right person.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
edamame food samples
We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.
social media table
I run the Facebook account, and our director runs our Twitter, and between the two of us we take advantage of as many different photo sources as possible.
sake cups
A friend of the restaurant opened a coffee shop and wanted to serve more interesting food, so our pastry chef has partnered with the shop for menu development.
ice cream waffle dish
The University of Vermont Health Network Champlain Valley Physicians Hospital decided to expand its employee of the month program outside of the department.

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