Segment: B&I

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On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

We save our coffee grounds in 5-gallon buckets.

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

We use a juice machine to juice vegetable trim waste.

Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.

Susan Santos, assistant director at Penn State University in University Park, Pa., won the Steal This Idea contest held at MenuDirections 2015 in Memphis, Tenn., last month.

Snapshots of all the recipes from the March 2015 issue featuring sugar alternatives.

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

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