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Operations

Starbucks unveils its ‘next generation’

 Mar. 13, 2015

To visitors, the new Starbucks Reserve Roastery & Tasting Room looks and feels like an upscale java lovers’ theme park. Starbucks execs see the interactive coffee shop and restaurant, just blocks from the company’s original store at Seattle’s Pike Place Market, as “the next generation” of Starbucks.

Operations

New vs. used

Mar. 13, 2015

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is whether to go with new, used or both.

Menu

Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

Menu

Pineapple perfection: Sweet or savory

By Lindsey Ramsey on Mar. 13, 2015

This versatile fruit is a welcome addition to savory entrees and innovative desserts.

Menu

MenuDirections 2015 culinary competition

Mar. 13, 2015

Check out photos from the 2015 culinary competition, which took place at Menu Directions in Memphis, Tenn.

Operations

Study: Consumers willing to spend more for GMO potatoes

Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

Steal This Idea

Partner with other departments

Mar. 13, 2015

We developed a partnership with our district’s staff-development department to establish an annual training schedule.

People

Confessions of Peter Napolitano

Mar. 13, 2015

The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

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