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Condiments on fire

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

Recipes

Recipe report: Get grilling

May is National Barbecue Month—time to fire up the grill and try something new.

Cyndi Roberts, manager of food services and clinical nutrition at St. Joseph Memorial Hospital, has staff interaction in the bag—literally. Here’s how she strives to improve relationships and teamwork.

The agency set a date and spelled out the once-vague guidelines.

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

Associates at Donatos in Columbus, Ohio, have a choice of T-shirts and hats—including a military-style cap, beanie or slouch hat—to keep their hair away from food.

Creating an environment where employees feel comfortable reporting a problem doesn’t have to divide your staff.

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations.

With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without complicating kitchen operations.

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